Main Dish

Garlic Rosemary Steak & Potato Pancake Stacks

  • Ready Time: 30min
    No Reviews
  • Prep Time: 15min
    Cook Time: 15min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 4
    Prep Method: Pan Fried
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Description

Recipe by: Meghan Bassett

Decadent, luscious herb potato pancakes are stacked with buttery steak and topped with a creamy red wine blue cheese sauce.

Ingredients

  • 2 lbs. russet potatoes, peeled
  • ½ white onion
  • 2 eggs
  • 3 garlic cloves, minced
  • 2 teaspoon rosemary leaves, chopped
  • 2 Tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large flank steak (approximately 1 ½ lbs)
  • 2 teaspoon olive oil
  • 2 to 3 Tablespoons unsalted butter
  • 2 sprigs rosemary

Red Wine Blue Cheese Sauce

  • 4 Tablespoons unsalted butter
  • ½ yellow onion
  • 4 Tablespoons flour
  • ¾ cup heavy cream
  • ½ cup red wine
  • ¾ cup blue cheese crumbles
  • Garnish: chopped chives

Preparation
Prep Time: 15min | Cook Time: 15min

  1. Using a box grater, grate potatoes and onion into a strainer set over the sink. Drain the potato and onion mixture, but do not rinse. Add to a large bowl and set aside.
  2. In a separate medium bowl, beat eggs with garlic, salt, pepper and rosemary. Add the egg mixture to the potatoes and onion. Add flour and mix well until combined.
  3. Heat 1 tsp olive oil in a heavy skillet over medium-high heat. Drop in potato mixture into the pan, one heaping tablespoon at a time, and spread out into a circle. Cook until brown on both sides. Remove to a baking sheet. Once cooked, keep pancakes warm in the oven set to 175 degrees.
  4. To make the sauce, heat butter over medium high heat in a medium saucepan. Once melted, add onions and sauté until browned, approximately 5 to 6 minutes. Whisk in flour and cook for approximately 1 minute. Stir in cream and red wine. Allow the mixture to thicken
  5. In a separate heavy skillet, heat 1 tsp olive oil over medium-high heat. Season steak with salt and pepper. Once the pan is hot, add the flank steak. Cook steak for 30 seconds and then flip. Add in butter and rosemary sprigs at this time. Continue to cook, basting the steak with the butter, until cooked to desired doneness. As you cook the steak, you’ll want to flip is every minute so they color evenly on both sides. Rest 10 minutes before slicing into thin strips.
  6. To create the stacks, begin with a potato pancake. Add a couple slices of steak and drizzle with sauce. Repeat these layers once, finishing with a potato pancake, a drizzle of sauce and garnish with chopped chives.

 

Nutrition

Calories907
Fat45g
Sodium703mg
Cholesterol338
Carbohydrates45.5g
Fiber6.5g
Protein73.3g
Potassium163mg
Sugar4.2g

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