There’s nothing like a classic steak dinner in the summertime. Chef Craig Harding pairs his Stella Artois-marinated steak with Hasselback potatoes that are smothered in a garlic Parmesan butter and hit with a sprinkling of parsley. Chef Rob Rossi’s take on steak and potatoes is a Stella Artois-marinated steak with golden brown potato pancakes. Whatever your preference, you’ll love these decadent dinner recipes.
Recipes courtesy of Stella Artois.
ingredients
Stella Artois-Marinated Steak
Hasselback Potatoes
Potato Pancakes
directions
Combine soy sauce, Stella Artois, garlic and pepper in a shallow bowl. Add steaks, then turn to coat. Set aside at room temperature to marinate, about 30 minutes.
Preheat a large cast iron pan over medium-high. Meanwhile, remove steak from marinade and pat dry. Add oil to pan, then steaks. Cook, flipping once, until desired doneness is reached.
Preheat to 425°F.
Combine butter with parmesan, Espellete pepper and garlic in a small bowl. Set aside.
Working with one potato at a time, cut a thin slice off the bottom, then place cut-side down on a clean work surface. Using a sharp knife, thinly slice the potato every 1/4-inch stopping 1/4-inch from the base to avoid cutting all the way through*. Transfer to a baking dish. Repeat with remaining potatoes.
Brush potatoes with oil, taking care to coat each slice. Sprinkle with salt. Transfer to oven and roast 1 hour. Remove from oven and brush with butter-mixture. Return to oven and cook until golden-brown, about 10 minutes more.
To serve, sprinkle with parsley.
Heat a large pan over medium. Add 1 tsp oil, then onion and salt. Cook until softened, 8 to 10 minutes. Reduce heat to low and continue to cook, stirring often, until onions are a deep golden-brown, about 20 minutes more. If onions start to stick to the bottom of the pan, add 1 tbsp water or Stella Artois as needed. Set aside to cool slightly.
Meanwhile, combine potatoes with enough water to cover in a medium pot. Bring to a boil over high heat, then reduce to medium-low and cook until tender, 15 to 20 minutes. Drain and let cool.
Grate potatoes into a large bowl (you should have 2 cups). Stir in 1/2 cup caramelized onions, Parmesan, egg, flour and thyme.
Heat a large frying pan over medium-high. Add 1 tsp oil. Drop 4 1/3-cup portions into pan, then flatten with a spatula. Cook until golden-brown, about 1 to 2 minutes per side. Repeat with remaining potato-mixture.