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Who doesn’t love a good steak and potatoes meal right?! I grew up with a special meal being a grilled steak and a baked potato!
Turns out those flavors are still delicious, but these Steak and Potato Bites are just an updated twist on the classic combo!
I like to serve these as an appetizer for a small get-together, which is good because big get-togethers aren’t really a thing right now. So a fancier and wonderful appetizer for a small group is just the ticket for now.
These Steak and Potato Bites are composed of three different parts, none of them particularly hard, but put together are many multiples of deliciousness.
First, the steak! I like to use a Flank Steak or Top Sirloin Steak for this, but any steak that’s good for grilling will work. Check out the beef guide to grilling cuts for more ideas! Most importantly though, don’t overcook the steak since we are going to be slicing it thin and serving it. Use an instant read thermometer to make sure it’s 145˚F in the thickest part of the steak and you’ll be in business.
Second, the potatoes! Cut them a little thicker than you would for potato chips so they can hold up to the sliced steak. Pan fry them in a sturdy cast iron skillet until they are golden brown and crispy, but still tender on the inside. If you do it right, you can pick up the potatoes and it’ll hold all the toppings!
Third, the sauce! You might be tempted to skip the sauce, but don’t! It ties everything together. It’s simple to stir together. I like to use cream fraiche which is a little fancy. If you can’t find it you can use sour cream and I won’t tell.
Steak and Potato Bites
Ingredients
- 1 ½ pound Flank Steak
- 1 tablespoon Montreal steak seasoning
- 2 teaspoons kosher salt
- Oil, for grill
- 4 medium Yukon potatoes, sliced about 1/8’’ thick
- 1 cup vegetable oil, for frying
- 8 ounces cream fraiche
- 1 teaspoon lemon juice
- 1 tablespoons fresh chives
- Kosher salt, for seasoning
- Extra chives, garnish
Instructions
- For steak, season both sides liberally with Montreal seasoning and salt. Let rest at room temperature while your grill preheats. Preheat grill to medium-high heat. Grill steak over direct heat for 5-6 minutes per side or until an instant read thermometer comes out reading 145˚ F. (for medium rare) in the thickest part of the steak. Remove steak from grill and let rest, covered in foil.
- For potatoes, wash potatoes well and slice into coins about 1/8’’ thick, about as thick as a nickel. Heat oil in a large cast iron skillet over medium-high heat. Once oil is hot, add potatoes in a single layer and fry for a few minutes per side. Flip to ensure even cooking. Potatoes should get golden brown and crispy on both sides, but tender in the center. Remove potatoes and let drain on a few paper towels and season with salt.
- For sauce, stir together cream fraiche with lemon juice, chives, and a pinch of salt.
- To assemble bites, slice steak against the grain with a sharp knife into thin slices. Add a dollop of cream fraiche to each crispy potato and top with a slice or two of thinly sliced steak. Garnish with chives and serve immediately.
- This can easily be served as a full dinner with sliced steak, potatoes, and sauce on top. Serve with a grilled veggie to round out the plate.
Nutrition
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How to Prepare the Steak
To make the steak, season both sides liberally with Montreal seasoning and salt. Let rest at room temperature while your grill preheats.
Preheat grill to medium-high heat. Grill steak over direct heat for 5-6 minutes per side or until an instant read thermometer comes out reading 145˚ F. (for medium rare) in the thickest part of the steak. Remove steak from grill and let rest, covered in foil.
After the steak has rested and you are ready to serve the potato bites, slice the steak into thin slices against the grain. These are perfect little topper slices!
Frying the Potatoes
For potatoes, wash potatoes well and slice into coins about 1/8’’ thick, about as thick as a nickel. Heat oil in a large cast iron skillet over medium-high heat. Once oil is hot, add potatoes in a single layer and fry for a few minutes per side. Flip to ensure even cooking.
Potatoes should get golden brown and crispy on both sides, but tender in the center. Remove potatoes and let drain on a few paper towels and season with salt.
Assembling the Steak and Potato Bites
For sauce, stir together cream fraiche with lemon juice, chives, and a pinch of salt.
Want a full sandwich? Try these Steak Hoagies with Onions!
To assemble bites, add a dollop of cream fraiche to each crispy potato and top with a slice or two of thinly sliced steak. Garnish with chives and serve immediately.
This can easily be served as a full dinner with sliced steak, potatoes, and sauce on top. Serve with a grilled veggie to round out the plate.
