Shallot-Rubbed Steak With Roasted Potatoes And Pick

Name: Shallot-Rubbed Steak With Roasted Potatoes And Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Onions:; 4 cups thinly sliced red onions; 1/3 cup fresh lime juice; 2 tablespoons rice vinegar; 1 teaspoon sugar; 1/2 teaspoon juniper berries, crushed; 1/2 teaspoon chopped fresh thyme; 1/8 teaspoon salt; Dash of crushed red pepper; Potatoes:; 2 teaspoons chopped fresh thyme; 1/4 teaspoon salt; 1/8 teaspoon cracked black pepper; 1/8 teaspoon crushed red pepper; 2 garlic cloves, chopped; Cooking spray; 2 pounds Yukon Gold potatoes, quartered; 1 1/2 cups vegetable broth; Beef:; 2 teaspoons olive oil; 1/2 cup finely chopped shallots; 1 garlic clove, chopped; 1 teaspoon juniper berries, crushed; 1 teaspoon chopped fresh thyme; Dash of crushed red pepper; 5 tablespoons dry red wine; 1/2 teaspoon cracked black pepper; 1 (1-pound) boneless sirloin steak; 1/4 teaspoon salt

Servings: persons

Pickled Onions:
4 cups thinly sliced red onions
1/3 cup fresh lime juice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon juniper berries, crushed
1/2 teaspoon chopped fresh thyme
1/8 teaspoon salt
Dash of crushed red pepper
Potatoes:
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1/8 teaspoon crushed red pepper
2 garlic cloves, chopped
Cooking spray
2 pounds Yukon Gold potatoes, quartered
1 1/2 cups vegetable broth
Beef:
2 teaspoons olive oil
1/2 cup finely chopped shallots
1 garlic clove, chopped
1 teaspoon juniper berries, crushed
1 teaspoon chopped fresh thyme
Dash of crushed red pepper
5 tablespoons dry red wine
1/2 teaspoon cracked black pepper
1 (1-pound) boneless sirloin steak
1/4 teaspoon salt

1
To prepare pickled onions, place onions in a bowl. Add boiling water to just cover onion; let stand 2 minutes. Drain; return to bowl. Combine juice and next 6 ingredients (juice through dash of red pepper); add to onions, tossing well. Cool to room temperature. Cover and chill overnight.
2
To prepare the potatoes, preheat the oven to 400u00b0.
3
Combine 2 teaspoons thyme and next 4 ingredients (2 teaspoons thyme through 2 garlic cloves) in a roasting pan coated with cooking spray. Add potatoes; toss well to combine. Add broth to pan. Bake at 400u00b0, uncovered, 1 hour and 15 minutes or until potatoes are brown and liquid has almost evaporated, stirring once.
4
To prepare beef, heat oil in a saucepan over medium heat. Add shallots and 1 garlic clove, and cook 5 minutes or until tender, stirring frequently. Stir in 1 teaspoon juniper, 1 teaspoon thyme, and dash of red pepper; cook 1 minute. Remove from heat; stir in wine and 1/2 teaspoon black pepper. Cool to room temperature. Rub shallot mixture over both sides of steak. Cover and chill 2 hours.
5
Prepare grill or grill pan.
6
Sprinkle steak with 1/4 teaspoon salt, and lightly coat with cooking spray. Cook steak for 5 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve steak with onions and potatoes.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Pickled Onions:, 4 cups thinly sliced red onions, 1/3 cup fresh lime juice, 2 tablespoons rice vinegar, and more.

Yes, Shallot-Rubbed Steak With Roasted Potatoes And Pickled Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shallot-Rubbed Steak With Roasted Potatoes And Pickled Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions