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Stacked Steak and Potatoes

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.

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:
• 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.
Products used in this recipe