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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/4 pounds boneless beef chuck shoulder steak, cut 3/4 inch thick
1/3 cup prepared balsamic vinaigrette
1/4 cup dry red wine or beef broth
2 tablespoons prepared balsamic vinaigrette
2 teaspoons prepared basil pesto sauce
Potato Pancakes:
1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces
1 large egg
1 tablespoon prepared basil pesto sauce
1/8 teaspoon salt
1 tablespoon prepared balsamic vinaigrette
Place beef steak and 1/3 cup vinaigrette in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot.
Place steak in skillet; cook 14 to 19 minutes for medium rare to medium doneness, turning once. Remove from skillet.
Add wine; cook and stir until brown bits attached to skillet are dissolved. Reduce heat to low; stir in 2 tablespoons vinaigrette. Remove from heat; keep warm.
Meanwhile place potato in microwave-safe dish; cover and microwave on HIGH 4 minutes or until tender, stirring once. Drain well.
Mash potato in same dish; mix in egg, 1 tablespoon pesto and salt.
Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Spoon potato mixture, 1/4 at a time, into skillet; flatten with back of spoon into 1/2-inch thick patties.
Cook 6 minutes or until golden brown, turning once.
Carve steak into thin slices; arrange evenly on pancakes. Drizzle with sauce; top each serving with 1/2 teaspoon pesto.
Makes 4 servings
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SEARED CHUCK STEAK ON PESTO POTATO PANCAKES
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/4 pounds boneless beef chuck shoulder steak, cut 3/4 inch thick
1/3 cup prepared balsamic vinaigrette
1/4 cup dry red wine or beef broth
2 tablespoons prepared balsamic vinaigrette
2 teaspoons prepared basil pesto sauce
Potato Pancakes:
1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces
1 large egg
1 tablespoon prepared basil pesto sauce
1/8 teaspoon salt
1 tablespoon prepared balsamic vinaigrette
Place beef steak and 1/3 cup vinaigrette in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot.
Place steak in skillet; cook 14 to 19 minutes for medium rare to medium doneness, turning once. Remove from skillet.
Add wine; cook and stir until brown bits attached to skillet are dissolved. Reduce heat to low; stir in 2 tablespoons vinaigrette. Remove from heat; keep warm.
Meanwhile place potato in microwave-safe dish; cover and microwave on HIGH 4 minutes or until tender, stirring once. Drain well.
Mash potato in same dish; mix in egg, 1 tablespoon pesto and salt.
Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Spoon potato mixture, 1/4 at a time, into skillet; flatten with back of spoon into 1/2-inch thick patties.
Cook 6 minutes or until golden brown, turning once.
Carve steak into thin slices; arrange evenly on pancakes. Drizzle with sauce; top each serving with 1/2 teaspoon pesto.
Makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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