Steak and Potato Sliders

By Andre | Honorary Grill Master 2013 Great Steak Challenge First-Place Winner - WEST

Serves 6

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INGREDIENTS

  • 1-½ lbs. ribeye steak
  • 3 medium baked potatoes
  • 1 cup and 1 tbsp olive oil, plus a little for brushing grill
  • 2-½ tsp sea salt
  • 2 tsp fresh ground pepper
  • 3 tbsp room-temperature butter
  • 1 tbsp basil paste
  • 1 tsp chili sauce
  • Juice of ½ lemon
  • 12 cherry tomatoes

PREPARATION

  • Turn grill on medium high.
  • Peel and slice potatoes into (24) ¼-inch-thick rounds.
  • Heat 1 cup olive oil in cast iron 12-inch cast iron skillet on center of grill until very hot (3-4 minutes).
  • Fry potatoes 4-5 minutes on each side. Remove with slotted spoon and place onto rectangular pan lined with paper towel.
  • Season with 1 tsp salt and 1 tsp pepper, cover with foil, and keep on warm side of grill.
  • Remove skillet and discard oil. Season steaks with 1 tsp salt, 1 tsp pepper and 1 tbsp olive oil. Mix well on flat pan, cover with foil, and keep in cool place.
  • In small stainless steel bowl, mix butter, basil paste, chili sauce, ½ tsp sea salt and lemon juice. Cover and set aside.
  • Brush grill with oil. Grill steaks 3-4 minutes each side for medium rare.
  • Remove to cutting board. Turn grill to low. Brush steaks with basil butter and slice into (24) ¼-inch slices. Leave some butter for potatoes.
  • Remove to cutting board. Turn grill to low. Brush steaks with basil butter and slice into (24) ¼-inch slices. Leave some butter for potatoes.
  • Layer each slider in this order: 1 potato slice, 3 steak slices, 1 potato slice, 3 steak slices and 1 potato slice. Brush top potato slice with basil butter. Garnish with 2 cherry tomatoes on toothpick.
  • Place 12 sliders on large baking pan, return to grill until ready to serve.

Pair with

BERINGER FOUNDERS’ ESTATE Merlot

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TASTING NOTES

Serve these sliders with this blend of Merlot, Petite Sirah and Syrah. Half of the wine was aged in seasoned French, American and Hungarian oak to add toasty flavors and hints of brown spice and vanilla.