Marinated Rosemary Steak

This is my adaptation of a recipe that I saw in the Cleveland Plain Dealer in perhaps the mid 1990s. Where they got the recipe, I do not know, as I only have the notes for this, and as I already mentioned, this is MY adaptation, not the exact recipe from the newspaper.

I use about 2 lbs sirloin steak
1 medium onion, chopped
2 to 3 cloves of garlic, minced
2 to 3 tablespoons of fresh rosemary, chopped
1/2 cup Heinz 57 Sauce
1 tablespoon canola or vegetable oil
 1 teaspoon salt

Mix the 57 Sauce, onion, garlic, rosemary, salt and oil together on a large platter or in a baking dish. Coat the steak on both sides with the mixture, then cover the platter or dish and refrigerate for several hours, preferably overnight. Remove the steak from the refrigerator a little while before cooking to let it warm a bit. Preheated oven to 375 degrees (F), bake steak for about 30 minutes, then reduce heat to 300, continue baking another half hour, or until desired doneness. You will need to check the steak after about every 10 to 15 minutes, as the sauce can burn, so if it begins to burn, reduce the heat immediately to 300, but still check the steak, and reduce the heat further, if necessary, and just lengthen the baking time.

Served with roasted potatoes, sprinkled with Puerto Rican adobo*

* "Adobo" is a common term in regions with Spanish as the main language, but it means different things in different areas. In Puerto Rican cooking, adobo is a dry seasoning, homemade or commercially produced, usually consisting of salt, granulated garlic, onion powder, dried oregano, and pepper, although recipes vary.

WORD HISTORY:
Herb-This word goes back to Indo European "gher/ghre," which had the notion of "to become green;" thus, "to grow (as a plant or grass)." This gave its Italic/Latin offspring "herba," which meant "plant, grass," plus by extension, "herb." This gave Old French, a Latin-based language, "erbe/herbe." English borrowed the word as "erbe" in the early 1300s. By the 1400s, under the influence of the Latin spelling with an initial "h"(many scholars and religious people used Latin), English too began to spell the word as "herb," bringing two pronunciations: "herb," where the "h" is pronounced, and which "tends" to be fairly common in Britain and "often" among some cooks or chefs in North America, and the "h-less" pronunciation, which has "generally" been more common in North America.