Crispy Potato with Flank Steak and Horseradish Creme Fraiche

The holidays are all about gatherings and good times and food is such a central part to that.  When I entertain at the holidays, whichever holiday it is, I like to pick dishes that use seasonal ingredients and where the flavors are reminiscent of that holiday.  For me, the Christmas season usually has some kind of a beef dish with horseradish sauce involved, which is a rich dish, so I though it would be fun to make a dish with those classic flavors into a small bite for an appetizer or tapas style gathering.  I’d serve this bite along with carrot ginger soup shots and crab stuffed Belgian endive.  Both of those recipes can be found on the blog as well.

The flank steak is marinated for several hours (or overnight) with rosemary and garlic and there is a nice coating of mustard on the steak, which creates a crust when you cook it.  You can use whatever cut of meat you prefer, a NY strip or a rib eye would also be great options.  And you can cook the steak and then slice it even before your guests arrive so you are only ‘building the bite’ at the last minute.  All the cooking will be done.  Same with the crispy potato – par boil earlier in the day and then slice and crisp them in a pan before your guests arrive.  They can be reheated on a sheet pan to just warm through, if needed.  Adding a little bit of mustard and blue cheese to the top of the potato really adds a creaminess and a little bit of tang to the steak bite.  But of course my favorite part is the fresh horseradish crème fraiche.  You can certainly use store bought or fresh horseradish and sour cream, too. I think this little bite will get everyone in the holiday spirit!

Rosemary Garlic Flank Steak

  1. Generously season the steak on both sides with salt and pepper and then coat with the mustard. Place in a Ziploc bag or shallow dish and add the rosemary sprigs, olive oil, and garlic, making sure to get some on both sides.  Seal or cover and leave in the refrigerator overnight.
  2. Remove from fridge 20 minutes before ready to cook and let sit at room temperature.  Shake off the garlic and rosemary but try to reserve the mustard coating.
  3. Heat a medium (cast iron recommended) skillet over medium high heat and add canola oil to the pan.  Sear steak for 5 minutes on the first side, flip and cook about 4 minutes more for medium rare.  Let the steak rest on the cutting board for 10 -15 minutes before slicing across the grain into ¼ inch thick slices.  Cut slices in half again if desired or simply fold over the pieces on the potato when plating.

Crispy Potato

  1. Bring a medium pot of water to a boil and add salt to the water.  Boil potatoes (with skin on) for 7 ½ to 8 minutes.  Drain and let cool.
  2. With a sharp knife cut potatoes into ¼ inch thick slices, discarding the ends. 
  3. Heat a medium, heavy bottomed skillet over medium heat and add in canola oil.  When hot add the potatoes in a single layer.   Season with salt and pepper.  Cook in batches if needed and add more oil to the pan if necessary.  Cook for about 5 minutes per side without moving them around.  Flipping once as the first side browns.  If you cook at too high a temperature the outside will crisp but the inside will not be cooked through so be patient but let them get to a nice deep brown.  Remove and let drain on paper towels.

Horseradish Crème Fraiche

  1. Combine the crème fraiche and grated horseradish root in a bowl and taste. Adjust with more horseradish or more crème fraiche as desired.

To Plate:

  1. Top each potato with a thin smear of stone ground mustard and a couple of crumbles of blue cheese.  Top with the steak and then a dollop of horseradish crème fraiche.  Skewer the meat and potato with a fresh rosemary sprig (optional) and serve.
Rosemary Garlic Flank Steak
 
½ lb flank steak
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons stone ground mustard, plus 2-3 teaspoons (divided)
5-6 sprigs of fresh rosemary (about 3 inches each), plus 12-14 smaller ones for garnish
6 cloves garlic, roughly chopped
Sea Salt
Fresh Ground Pepper
1 Tablespoon Canola Oil
¼ cup crumbled blue cheese

Crispy Potato
 
2 medium Yukon gold potatoes
Canola Oil
Salt & Pepper

Horseradish Crème Fraiche
¼ cup crème fraiche
2-3 Tablespoons freshly grated horseradish root (or 2-3 teaspoons if using jarred)

*Makes 12-14

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