Garlic Rosemary Steak and Potato Stacks

PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Garlic rosemary steak and potato stacks are perfectly crispy served with a red wine blue cheese sauce to be a classy new take on the traditional steak and potatoes.

These crispy garlic and rosemary potato pancakes are the best base for anything, but it’s classic partner just has to be that delicious steak. These steak and potato stacks are quite possibly my best dinner recipe that I’ve ever made. The garlic and rosemary in the potato pancakes comes through so well, making them these perfect little vessels to pair with the steak and the red wine blue cheese sauce.

This is one of those special recipes that you are going to want to start whipping out when the holidays roll around. Not only does it look absolutely stunning, it’s a crowd-pleaser! I mean, when you think about it, who doesn’t love steak and potatoes?

This dish will fill you up without weighing you down. Especially when it comes to those delicious and nutritious potatoes! Did you know they actually have a ton of vitamin C and potassium in them? You pair all that nutrition with the protein in the steak and you’ve got a meal that your waistline won’t be mad at you for inhaling.

For another delicious potato dish, click here for the Potato Farl recipe.

Pan-Seared Flank Steak with Potato Pancakes and Blue Cheese Sauce

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• Author: Meghan Bassett
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

An impressive dish featuring tender, pan-seared flank steak layered on crispy potato pancakes, all smothered in a rich red wine and blue cheese sauce.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (910 g) russet potatoes, peeled and grated
• 1/2 white onion, grated
• 2 eggs
• 3 garlic cloves, minced
• 2 teaspoons rosemary leaves, chopped
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large flank steak (about 1 1/2 lbs / 680 g)
• 2 teaspoons olive oil
• 2-3 tablespoons unsalted butter
• 2 sprigs rosemary
• 4 tablespoons unsalted butter (for sauce)
• 1/2 yellow onion, diced (for sauce)
• 4 tablespoons flour (for sauce)
• 3/4 cup heavy cream
• 1/2 cup red wine
• 3/4 cup blue cheese crumbles
• Fresh rosemary and blue cheese crumbles, for garnish

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Instructions

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 teaspoon (5ml) olive oil in a heavy skillet over medium-high heat. Drop the potato mixture into the pan, one heaping tablespoon (15ml) 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 Fahrenheit (80 degrees Celsius).
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 teaspoon (5ml) 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 it every minute so it colors evenly on both sides. Rest 10 minutes before slicing into thin strips.
6. To create the stacks, begin with a potato pancake. Top with 1 tablespoon (15ml) of red wine blue cheese sauce. Add a couple slices of steak and repeat these layers once more, finishing with a potato pancake on top. Garnish with rosemary and blue cheese crumbles.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American

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