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Chef Lou’s Idaho Potato & Steak

Chef Lou’s Idaho Potato & Steak



Posted on February 2, 2013 at 1:47 PM

Updated Saturday, Feb 2 at 4:18 PM

Ingredients for Steaks
2 each 6 ounce Steaks-your preference
1 tablespoon dried whole oregano flakes
Salt & Pepper to taste
2 tablespoons butter or oil

Lay steaks on a flat surface. Rub both sides with oregano. Pat into the steaks so the seasoning sticks. Sprinkle with Salt & pepper to taste. Heat a cast iron skillet(or other skillet). Pour 2 tablespoons butter or oil in the skillet. Lay the steaks in the skillet and cook over high heat for about 3 minutes each side. Remove Steaks from pan.   Keep warm.
Set the pan aside-you are going to use this same pan to make the dressing.

Ingredients For Potatoes
4 slices bacon
3/4 pound Idaho Potatoes (about 1 large size)
Vegetable Oil
Salt & Pepper to taste

Ingredients For Bacon Sauce
¼ cup red wine vinegar
6 tablespoons olive oil
4 tablespoons chili sauce
1 teaspoon dry mustard
½ cup chopped onions
Salt & Pepper, to taste

Cook bacon until crisp
Reserve 3 tablespoons drippings. Crumble bacon. Set aside.
Wash potatoes. Pat dry. Cut potatoes crosswise into ¼ inch slices. Layer the potatoes in a fan shape into a 12” X 8” X 2” baking pan. Lightly coat potatoes with vegetable oil. Sprinkle with salt & pepper. Bake in a preheated 375-degree oven for about 15-18 minutes until potatoes start to brown on edges.
Keep potatoes warm.

To make dressing, place reserved bacon drippings in the same skillet that you cooked the steaks in. Add olive oil and onions. Cook briefly, for about a minute. Whisk in remaining ingredients. Remove potatoes from baking dish and transfer to a serving platter. Lay steaks in center of potato fans. Pour sauce over steak. Sprinkle with bacon bits.