Grilled Cube Steak With Potato Planks Recipes

GRILLED CUBE STEAKS AND PEPPERS WITH POTATO PLANKS

Steps:

• Whisk oil, garlic, cumin, salt and pepper in small bowl until blended; remove 4 Tbsp to large ziptop bag. Add vinegar and steaks. Marinate 15 minutes at room temperature or at least 2 hours in refrigerator.
• Pour remaining oil mixture into another large ziptop bag. Add potato slices and pepper halves. Shake to coat with marinade; refrigerate 1 hour.
• Heat outdoor grill or stovetop grill pan. Remove potatoes and peppers from bag, saving marinade. Grill potatoes 18 minutes, turning once. Grill peppers 8 minutes, turning once. Slice peppers into strips; toss with reserved marinade.
• Remove steaks from bag; discard steak marinade. Grill steaks 3 minutes, turning once. Spoon peppers on top of steaks; serve with potato planks.

GRILLED STEAKS WITH POTATO SKEWERS

Steps:

• Preheat grill to high (450°F to 500°F). Place shallots, potatoes, 2 cups water, and ½ cup vinegar in a large, microwave-safe bowl. Cover with plastic wrap or an inverted plate; microwave on high, stirring halfway through, until potatoes are tender, about 10 minutes. Drain; let cool for 5 minutes.
• Meanwhile, stir mayonnaise, tarragon, 1 tablespoon water, and remaining 1½ teaspoons vinegar in a small bowl.
• Slice shallot halves in half lengthwise, keeping root ends intact. Thread potatoes and shallots alternately onto each of 4 (12 inch) presoaked skewers.
• Brush steaks with ½ tablespoon oil; season with pepper and 1 teaspoon salt. Grill on oiled grates, uncovered, flipping once, until desired degree of doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest for 10 minutes.
• Meanwhile, brush potato skewers with remaining ½ tablespoon oil. Grill, covered, turning occasionally, until charred in spots, about 6 minutes. Remove from grill. Season with remaining ¼ teaspoon salt and sprinkle with tarragon. Slice steaks against the grain and serve with potato skewers and mayonnaise mixture for dipping.

ULTIMATE MONTREAL STEAK WITH GRILLED POTATO WEDGES

Steps:

• Microwave potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking. Let stand 2 minutes. Cut potatoes into wedges. Toss with 1 tablespoon of the Steak Seasoning and 2 teaspoons of the oil.
• Brush steak lightly with remaining 2 teaspoons oil. Sprinkle with remaining 2 teaspoons Steak Seasoning.
• Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Brush with steak sauce during last 1 minute of grilling. Grill potato wedges 2 minutes per side or until lightly browned and grill marks appear. Serve steak with potatoes and additional steak sauce for dipping; if desired.

GRILLED POTATO PLANKS

Steps:

• Wash the potatoes and standing them on their side, cut 1/4 inch "planks". In a large bowl, toss potatoes with other ingredients until all are coated evenly. Grill should be nice and hot (approx. 550 degrees farenheit). Spray grill with PAM or coat with oil (unless it is non-stick). Lay potato planks onto the grill for 15 to 20 minutes, turning every five minutes, until done. "Done" means a nice dark golden brown with grill marks evident. (A good panini maker may cook the potatoes a bit sooner.) DIG IN!

GRILLED SKIRT STEAK WITH ROASTED POTATOES

Steps:

• Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
• Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
• Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
• Preheat oven to High on the "Grill" setting.
• Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
• Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

GRILLED POTATO STEAKS(WITH BACON, SOUR CREAM AND CHIVES)

Steps:

• Build a medium hot fire.
• When you can hold your hand about 5 inches above the grill where the fire is hottest for about 4-5 seconds, the fire is ready.
• If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
• Cut a thin slice off each long side of each potato, so you can lay it flat.
• Now cut each potato in half, lengthwise, to make two "planks" each about 1 1/2" thick.
• [No need to peel the potatoes, unless you want to; they'll cook fine unpeeled.]
• In a large pot or pan, bring salted water to a boil, add potatoes, and simmer them for about 8-9 minutes, or until the pieces are just done, but still quite firm.
• If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
• Gently transfer the potatoes to a colander to drain.
• While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
• Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
• Rub the cut potato "planks" (pieces) generously with the olive oil.
• Sprinkle them generously on all sides with the salt and pepper.
• Place the pieces on the hot grill and cook until they have become really crispy and brown - about 4 to 5 minutes per side.
• Serve topped with sour cream, and sprinkled with the bacon and cut chives.
• (Add butter if desired.) Variations: Add toppings such as grated or shredded cheese, chopped chiles, avocado chunks, tomatoes - or anything else that seems interesting to you.
• You might offer a choice of toppings and let guests build their own!

GRILLED CUBE STEAK WITH POTATO PLANKS

Steps:

• 1. WISK OIL GARLIC CUMIN SALT & PEPPER IN BOWL, REMOVE 4 T TO LARGE ZIP LOCK BAG. ADD VINEGAR AND STEAKS. MARINATE 15 MIN AT ROOM TEMPERATURE OR AT LEAST 2 HOURS IN REFRIGERATOR. 2. POUR REMAINING OIL MIXTURE IN ZIP LOCK BAG, ADD POTATO SLICES AND PEPPER HALVES. SHAKE TO COAT WITH MARINATE. REFRIGERATE 1 HOUR. 3. HEAT OUTDOOR GRILL OR STOVETOP GRILL PAN. REMOVE POTATOES & PEPPERS HALVES. GRILL POTATOES 18 MINUTES TURNING ONCE. GRILL PEPPERS 8 MINUTES TURNING ONCE. SLICE PEPPERS INTO STRIPS, TOSS WITH REMAINING MARINADE. 4. REMOVE STEAKS FROM BAG (DISCARD REMAINING MARINADE) GRILL STEAKS 3 MINUTES TURNING ONCE. SPOON PEPPERS ON TOP OF STEAKS. SERVE WITH POTATO PLANKS.