This recipe is for the grill deprived. Adjust it to your liking, using more garlic, dried rather than fresh herbs or a drizzle of your favorite herb-flecked vinaigrette at the end to tie all the flavors together.
Servings: 4 - 6
- 1 1/2 to 2 pounds skirt, sirloin or flank steak
- 6 cloves garlic, crushed and halved
- 8 sprigs fresh rosemary, plus additional for garnish
- 12 sprigs fresh thyme, plus additional for garnish
- 1/2 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 2 red onions
- 2 yellow, orange or red bell peppers
- 1 to 2 pounds asparagus
Preheat the oven to 475 degrees. (Make sure your oven is clean or it will begin to smoke.)
Pat the steak dry. Rub it with the halved garlic, the rosemary and the thyme. Set aside.
Thinly slice the garlic. In a shallow bowl, combine the leaves from the rosemary and thyme, the garlic, 6 tablespoons of oil and salt and pepper to taste. Add the steak, turn to coat all sides and set aside for at least 30 minutes. (May cover and refrigerate for up to 12 hours.)
Meanwhile, line 2 baking sheets with foil. Peel and cut each onion into 6 to 8 wedges. Stem, seed and cut the bell pepper into thick slices. Working with a few asparagus stalks at a time, bend them until they snap, discarding the woody ends. Cut the asparagus into 1 1/2-inch lengths. Place the onion and pepper on 1 sheet and the asparagus on another; drizzle both with a scant amount of oil, season with salt and pepper to taste and toss to coat. Transfer the onion and bell peppers to the oven and roast, turning occasionally. After about 5 minutes, add the asparagus to the oven and roast, turning occasionally. The onions and bell peppers should take 10 to 15 minutes, the asparagus 5 to 7 minutes. Set aside to cool slightly.
Preheat a skillet over medium-high heat. Add the steak, discarding the marinade, and cook, turning once, until cooked to the desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; set aside for 10 minutes. Thinly slice the steak.
Divide the vegetables among plates and top with the steak. Sprinkle with additional herbs, salt and pepper to taste and, if desired, drizzle with a touch of extra-virgin olive oil.
Adapted from Williams-Sonoma's "New American Cooking: Southwest" (Time-Life, 2001).
Tested by Renee Schettler.
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