Products used in this recipe
Stacked Steak and Potatoes
Yield: 5 Servings (18 oz.)
Yield: 5 Servings (18 oz.)
A tender sirloin steak seasoned with a red wine balsamic marinade, grilled to order, sliced and served over roasted potatoes on a sizzling iron platter. You know, that iron platter's great for more than just fajitas. Stack it with roasted potatoes and tender slices of marinated sirloin steak. Then add a splash of sizzle sauce at the table for extra effect. Now you've got side, center and sizzle all in one.
Marinade
| Ingredient | Weight | Measure |
|---|---|---|
| Balsamic Vinegar | 2 oz. | |
| Black Pepper | 1/2 tsp. | |
| Garlic, Fresh, Minced | 1 tsp. | |
| Olive Oil | 4 oz. | |
| Red Wine, Merlot | 4 oz. | |
| Salt | 1/2 tsp. | |
| Sugar | 1 tsp. | |
| Top Sirloin Steaks, 7 oz | 5 count |
The Stack
| Ingredient | Weight | Measure |
|---|---|---|
| Green Bell Peppers, Small Dice | 4 oz. | |
| Olive Oil | 3 oz. | |
| Red Bell Peppers, Small Dice | 4 oz. | |
| Simplot RoastWorks®: Roasted Herb and Garlic Russet Potatoes 6/2.5lb | 40 oz. | |
| Spanish Onions, Small Dice | 4 oz. |
Preparation Instructions:
Marinade
- • Whisk marinade ingredients together in stainless bowl.
- • Reserve 5 fl oz marinade for sizzle skillet.
- • Add steaks to remaining marinade; cover and refrigerate 2 to 3 hours.
The Stack
- • Place olive oil in large skillet and heat.
- • Add bell peppers and onions and cook half way.
- • Add Herb & Garlic Roasted Russets.
- • Cook potatoes until golden brown; keep hot.
- • To prepare an order: Place one steak on grill and cook to customer's request.
- • Place fajita skillet on grill to heat.
- • Portion 10 1/2 oz potato mix in skillet.
- • Top with grilled steak, cut to a 3/8" bias cut.
- • Pour 1 1/4 fl oz of reserved marinade into skillet at tableside for sizzle effect.
