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Garlic Steak and Potato Pancake Stacks

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Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried

Dish

Main Dish

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 4

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

  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 and bubble before adding in the blue cheese. Stir until melted and thick. Season with salt and pepper to taste.
  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.

You may also like our Potato Pancakes with Apple Butter

 

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Recipe By: Meghan Bassett

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Nutrition Facts Per Serving

Calories

907

Fat

45g

Sodium

703mg

Cholesterol

338g

Carbohydrates

45.5g

Fiber

6.5g

Protein

73.3g

Potassium

163mg

Sugar

4.2g

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