Steak and Potatoes Two Ways

Directions for: Steak and Potatoes Two Ways

Ingredients

Stella Artois-Marinated Steak

cup soy sauce

2 Tbsp Stella Artois

2 cloves garlic, minced

1 tsp freshly ground black pepper

2 1 1/2-inch thick striploin steaks

1 Tbsp canola oil

Hasselback Potatoes

cup butter, melted and cooled

cup finely grated Parmesan

1 tsp Espellete pepper

2 cloves garlic, minced

8 medium-sized potatoes, thoroughly washed

1 Tbsp olive oil

1 tsp kosher salt

tsp black pepper

2 Tbsp finely chopped parsley

Potato Pancakes

1 tsp olive oil

1 large sweet onion, sliced

tsp kosher salt

3 - 4 Tbsp water or Stella Artois

2 medium Yukon Gold potatoes, peeled

cup grated Parmesan

1 egg, lightly beaten

cup flour

2 tsp thyme

Directions

Stella Artois-Marinated Steak

1. Combine soy sauce, Stella Artois, garlic and pepper in a shallow bowl. Add steaks, then turn to coat. Set aside at room temperature to marinate, about 30 minutes.

2. Preheat a large cast iron pan over medium-high. Meanwhile, remove steak from marinade and pat dry. Add oil to pan, then steaks. Cook, flipping once, until desired doneness is reached.

Hasselback Potatoes

1. Preheat to 425F.

2. Combine butter with parmesan, Espellete pepper and garlic in a small bowl. Set aside.

3. Working with one potato at a time, cut a thin slice off the bottom, then place cut-side down on a clean work surface. Using a sharp knife, thinly slice the potato every 1/4-inch stopping 1/4-inch from the base to avoid cutting all the way through*. Transfer to a baking dish. Repeat with remaining potatoes.

4. Brush potatoes with oil, taking care to coat each slice. Sprinkle with salt. Transfer to oven and roast 1 hour. Remove from oven and brush with butter-mixture. Return to oven and cook until golden-brown, about 10 minutes more.

5. To serve, sprinkle with parsley.

Potato Pancakes

1. Heat a large pan over medium. Add 1 tsp oil, then onion and salt. Cook until softened, 8 to 10 minutes. Reduce heat to low and continue to cook, stirring often, until onions are a deep golden-brown, about 20 minutes more. If onions start to stick to the bottom of the pan, add 1 tbsp water or Stella Artois as needed. Set aside to cool slightly.

2. Meanwhile, combine potatoes with enough water to cover in a medium pot. Bring to a boil over high heat, then reduce to medium-low and cook until tender, 15 to 20 minutes. Drain and let cool.

3. Grate potatoes into a large bowl (you should have 2 cups). Stir in 1/2 cup caramelized onions, Parmesan, egg, flour and thyme.

4. Heat a large frying pan over medium-high. Add 1 tsp oil. Drop 4 1/3-cup portions into pan, then flatten with a spatula. Cook until golden-brown, about 1 to 2 minutes per side. Repeat with remaining potato-mixture.

Tips and Substitutions

*Kitchen Note: If youre worried about slicing all the way through the potato, position a chopstick on either side. This will prevent your knife from hitting the cutting board and guarantee you end up with a 1/4-inch base.