Seared Chuck Steak on Pesto Potato Pancakes
Susan Miller, ARIZONA
Total preparation and cooking time: 30 minutes
· Marinating time: 6 hours or overnight · Makes 4 servings

1-1/4

pounds boneless beef chuck shoulder steak, cut 3/4 inch thick

1/3

cup prepared balsamic vinaigrette

1/4

cup dry red wine or beef broth

2

tablespoons prepared balsamic vinaigrette

2

teaspoons prepared basil pesto sauce

Potato Pancakes:

1

large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces

1

large egg

1

tablespoon prepared basil pesto sauce

1/8

teaspoon salt

1

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 to medium 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.