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1
In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend.
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2
Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture.
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3
Allow to marinate for 30 minutes to 1 hour in the refrigerator.
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4
Preheat an outdoor grill or indoor grill pan.
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5
Remove the steak from the marinade, straining excess marinade from the steak.
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6
Removing the excess marinade will prevent flaming, or charring of the steak during cooking.
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7
Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side.
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8
Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting.
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9
Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick.
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10
Arrange the steak over the potatoes on a serving platter and serve.
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11
Preheat oven to 400 degrees F.
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12
In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend.
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13
Add the potatoes and toss to coat.
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14
Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes.
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15
Remove the potatoes from the oven and set aside.
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16
In a large bowl combine the truffle oil, cheese, remaining parsley and thyme.
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17
Add potatoes and toss to coat evenly.
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18
Return the potatoes to the baking sheet and roast for additional 20 minutes.
