Recipe courtesy of Marcus Samuelsson
From:
Food Network Magazine
Steak Frites Sliders With Chive Butter
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- Level: Easy
- Total: 2 hr 25 min
- Active: 1 hr 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 34 g
- Saturated Fat
- 14 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 97 mg
- Sodium
- 630 mg
- Level: Easy
- Total: 2 hr 25 min
- Active: 1 hr 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 34 g
- Saturated Fat
- 14 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 97 mg
- Sodium
- 630 mg
Ingredients
For the Chive Butter:
For the Potatoes:
For the Sliders:
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Directions
- Make the chive butter: Combine the butter, mustard, chives, 1/4 teaspoon each salt and pepper and the lemon juice, if using, in a bowl; mix until fully combined. Taste and adjust the seasoning, adding more mustard if you want it sharper. Spoon onto a sheet of parchment paper or plastic wrap. Roll into a tight log and twist the ends to seal. Refrigerate at least 1 hour or freeze 20 to 30 minutes to firm quickly.
- Make the potatoes: Preheat the oven to 425 degrees F. Place the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain and let steam-dry for 5 minutes.
- Transfer the potatoes to a parchment-lined baking sheet. Use the bottom of a glass to gently smash each potato. Drizzle generously with olive oil. Sprinkle with salt, pepper, the garlic powder and parsley. Bake until deeply golden and crispy around the edges, 25 to 30 minutes; during the last 5 minutes, sprinkle with Parmesan.
- Meanwhile, make the sliders: Heat the olive oil in a large skillet over medium-low heat; add the onions and cook, stirring occasionally, until caramelized, 20 to 25 minutes. Season with salt.
- Meanwhile, pat dry the steak, then season heavily with salt and pepper. Heat a separate large skillet until hot. Add the steak and sear 3 to 4 minutes per side for medium-rare. Remove to a cutting board and let rest for 10 minutes, then thinly slice.
- Toast the buns. Slice the chive butter into coins and add a slice to each bun. Top with the sliced steak, caramelized onions and mustard. Serve with the crispy smashed fingerlings.
