SEARED CHUCK STEAK ON PESTO POTATO PANCAKES

Seared Chuck Steak on Pesto Potato Pancakes --
30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1-1/4 pounds beef Shoulder Steak Boneless, cut 3/4 inch thick
  2. 1/3 cup prepared balsamic vinaigrette
  3. 1/4 cup dry red wine or beef broth
  4. 2 tablespoons prepared balsamic vinaigrette
  5. 2 teaspoons prepared basil pesto sauce
Potato Pancakes:
  1. 1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces
  2. 1 large egg
  3. 1 tablespoon prepared basil pesto sauce
  4. 1/8 teaspoon salt
  5. 1 tablespoon prepared balsamic vinaigrette

INSTRUCTIONS FOR SEARED CHUCK STEAK ON PESTO POTATO PANCAKES

  1. 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.
  2. 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 (145°F) to medium (160°F) 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.
  3. 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.
  4. Carve steak into thin slices; arrange evenly on pancakes. Drizzle with sauce; top each serving with 1/2 teaspoon pesto.
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