Potato Rösti With Grilled Steak
This past Sunday finally felt like Spring (or maybe Summer). We were able to spend the day outside having water balloon fights and looking for frogs and their eggs. It was the perfect day to get outside to enjoy the sunshine, and grilled some delicious food.
It was the perfect day to get outside to enjoy the sunshine, and grilled some delicious food. As I am sure many would agree, the first thing that pops into my head when I want to grill is steak. I find myself often deciding to have potatoes when we grill steak, but sometimes they can become a little boring. If you are looking for a new way to prepare potatoes, try making a rösti. It is basically a giant hash brown, but that is selling it short. The outside is golden and crispy, while the inside is tender and fluffy. They key is making sure you remove as much moisture from the potatoes as possible before cooking. While steak has no trouble being the star of a dish, this rösti will certainly give it a run for its money. You could also make the rösti for breakfast and serve with left over steak and a fried egg…if left over steak is a thing that happens in your house.
Ingredients
3 Pounds Large Russet Potatoes, Grated
Kosher Salt
Fresh Ground Black Pepper
3/4 Cup Olive Oil, Divided
2 Tablespoons Butter
1/4 Cup Sour Cream
2 Steaks, Chuck Eye or Rib Eye
1 Bunch Asparagus
8 Ounces Button Mushrooms
1 Large Yellow Onion, Halved
3 Cloves Garlic, Minced
3 Tablespoons Fresh Basil, Finely Chopped
2 Teaspoons Dried Oregano
1 Tablespoon Red Bell Pepper, Finely Chopped
3 Tablespoons Red Wine Vinegar
Zest and Juice from 1/2 a Lemon
1 Teaspoon White Sugar
Fresh Parsley, Chopped
Serves: 2 to 4
Preparing The Meal
Begin by preheating your oven to 400°F. Using the large holes on a box grater, shred the potatoes onto your cutting board. When all of your potatoes are shredded, place them into a large, clean kitchen towel. Fold the corners of the towel to the center, to securely wrap the shredded potatoes inside. Then, over the sink, twist and squeeze the towel to remove as much liquid as possible from the shredded potatoes.
Next preheat your grill on high. While the grill is heating, set your steaks out on a plate and allow to come up to room temperature. To make a dressing for the asparagus, combine the garlic, basil, oregano, bell pepper, vinegar, lemon zest and juice, sugar, and 1/4 cup olive oil in a small jar with a lid. Secure the lid and shake until the dressing has fully emulsified, and set aside. Then, toss the mushrooms and halved onions with olive oil and salt in a small bowl. When the grill is heated, place your onions and mushrooms on the grill over direct heat and cook for 2 to 3 minutes per side, moving as necessary to prevent burning. As the vegetables begin to char move off of direct heat to allow to continue cooking slowly from the indirect heat.
While the mushrooms and onions cook, heat 1/4 cup olive oil and 1 tablespoon butter in a large cast-iron skillet over medium heat. When oil is very hot and begins to shimmer, remove skillet from heat, and carefully add potatoes in an even layer. Return skillet to the heat, and using a heat-resistant spatula, loosen potatoes from sides of pan, and press down in center. Cook until bottom is slightly crisp and lightly browned, about 6 to 8 minutes. Then, carefully slide the rösti onto a large plate. Season with salt. To flip the rösti, place a second large plate on top of the first, and invert. Add the last 1/4 cup of olive oil and tablespoon of butter to the pan. When the butter has melted, slide the inverted rösti back into the pan. Cook until bottom is slightly crisp and browned, an additional 6 to 8 minutes. When you flip the rösti you will want to begin grilling your steaks. Generously season your steaks with salt, and place the steaks on the grill over direct heat. Leave undisturbed for 3 to 4 minutes. Flip the steaks and cook for an additional 3 to 4 minutes. Continue to flip and move the steaks occasionally for another 1 to 3 minutes, making sure to prevent the steaks from burning. You want the meat to be rare to medium rare. When the steaks are cooked, remove from the grill and allow to rest for 10 minutes. When you remove the steaks, place the asparagus on the grill, and cook for 5 minutes until slightly softened. Remove the asparagus, mushrooms and onions from the grill. In a medium bowl, toss the asparagus with the dressing. Slice the mushrooms and onions, once cool enough to handle.
When the rösti is crispy on both side, carefully slide it onto a wire rack set inside a rimmed baking sheet. Place in the preheated oven, and cook until crispy and browned, and any excess oil has collected in baking sheet, about 8 to 10 minutes. When the rösti is done, remove from oven, aseason with salt and pepper and let cool for about 5 minutes. This cooling time will allow the rösti to firm up slightly. Once cooled, carefully slide the rösti onto a cutting board, and cut into eighths.
Once the meat has rested thinly slice the steak on the bias against the grain. Serve the steak topped with mushrooms, onions, and black pepper alongside the dressed asparagus and two slices of rösti topped with sour cream. Garnish with fresh parsley