Shallot-Rubbed Steak with Roasted Potatoes and Pickled Onions

Pickled Onions:
4 cups thinly sliced red onions
1/3 cup fresh lime juice
2 tbsp. rice vinegar
1 tsp. sugar
1/2 tsp. juniper berries, crushed
1/2 tsp. chopped fresh thyme
1/8 tsp. salt
Dash of crushed red pepper

Potatoes:
2 tsp. chopped fresh thyme
1/4 tsp. salt
1/8 tsp ground peppercorns
1/8 tsp. crushed red pepper
2 garlic cloves, chopped
2lbs. Yukon Gold potatoes, quartered
1½ cups vegetable broth

BEEF:
2 tsp. olive oil
1/2 cup finely chopped shallots
1 garlic clove, chopped
1 tsp. juniper berries, crushed
1 tsp. chopped fresh thyme
Dash of crushed red pepper
5 tbsp. dry red wine
1/2 tsp. ground peppercorns
1 lb. boneless sirloin steak
1/4 tsp. salt

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; add to onions, tossing well. Cool to room temp. Cover
and chill overnight.

To prepare the potatoes, combine 2 tsp. thyme and next 4 ingredients in a
roasting pan coated with cooking spray. Add potatoes; toss well to combine.
Add broth to pan. Bake at 400°, uncovered, 1 hour and 15 minutes or until
potatoes are brown and liquid has almost evaporated, stirring once.

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 tsp. juniper, 1 tsp. thyme, and dash of red pepper; cook 1 minute.
Remove from heat; stir in wine and 1/2 tsp. pepper. Cool to room temp.
Rub shallot mixture over both sides of steak. Cover and chill 2 hours.

Prepare grill or grill pan.

Sprinkle steak with 1/4 tsp. alt, 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.