Seared Chuck Steak on Pesto Potato Pancakes




Seared Chuck Steak on Pesto Potato Pancakes

Seared Chuck Steak on Pesto Potato Pancakes
Total Recipe Time:  30 minutesMarinade Time:  6 hours or overnight
Makes 4 servings


1-1/4 pounds beef Shoulder Steak Boneless, cut 3/4 inch thick1/3 cup prepared balsamic vinaigrette1/4 cup dry red wine or beef broth2 tablespoons prepared balsamic vinaigrette2 teaspoons prepared basil pesto saucePotato Pancakes:1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces1 large egg1 tablespoon prepared basil pesto sauce1/8 teaspoon salt1 tablespoon prepared balsamic vinaigrette


  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.


1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces
Nutrition information per serving: 366 calories; 17 g fat; 147 mg cholesterol; 438 mg sodium; 15 g carbohydrate; 34 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 3.3 mcg vitamin B12; 4.4 mg iron; 8.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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