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1
In a small bowl, combine the first 5 ingredients. Pour half of the marinade into a shallow dish. Season steak with salt and pepper; add to dish and turn to coat. Cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for serving.
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2
For potato cakes, place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until just tender, about 20 minutes. Drain and refrigerate until chilled. Peel and shred potatoes. Transfer to a large bowl; add green onions. In a small bowl, beat the eggs, cumin, salt and pepper; gently mix into potatoes. Form into round patties (about 2-1/2 in. diameter). Cover and refrigerate up to 6 hours.
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3
In a large skillet over medium-high heat, fry cakes in batches in 2 tablespoons oil for 8 minutes per side or until golden brown. Add remaining oil as needed.
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4
For onions and peppers, in a large skillet, saute onions in oil for 4 minutes. Add peppers; saute for about 5 minutes or until peppers begin to soften. Add marjoram and red pepper flakes. Season with salt and pepper; cook and stir 2 minutes longer. Remove from the heat and keep warm.
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5
Let steak stand at room temperature for 30 minutes. Discard marinade; pat steak dry. Broil steak 6 in. from the heat for 12 minutes on each side or until steak reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).
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6
Let stand for 10 minutes. Thinly slice steak across the grain; arrange on a serving platter with onions and peppers and potato cakes. Heat the reserved marinade and serve with steak.
