Recipe Details

Ingredients

HERB SAUCE

• 2/3 c. 

  olive oil

• 1/4 c. 

  red wine vinegar

• 1 c. 

  chopped mixed fresh herbs (basil, mint, cilantro and/or parsley)

• 1 

  garlic clove, finely grated

• 1 

  serrano chile pepper, seeded and finely chopped

• 1/2 

  shallot, chopped

• 1/2 tsp. 

  kosher salt

HASH BROWNS

• 1 

  30-ounce bag frozen, shredded hash brown potatoes, thawed

• 1 c. 

  shredded pepper jack cheese

• 6 tbsp. 

  salted butter, melted

• 1 tbsp. 

  kosher salt

• 1/4 tsp. 

  black pepper

• Cooking spray

STEAK

• 1 1/2 lb. 

  flank steak

• Kosher salt and black pepper, to taste

Description

• FOR THE HERB SAUCE:

  1. Whisk the olive oil, vinegar, herbs, garlic, serrano, shallot and salt in a small bowl. Set aside. 

• FOR THE HASH BROWNS:

  1. Preheat a waffle iron to high. Toss the shredded potatoes with the cheese, melted butter, salt and pepper in a large bowl. Coat the waffle iron with cooking spray, add ¾ cup of the potato mixture to each well and pat down. (You should hear them sizzle!)
  2. Close the waffle iron and cook until the hash browns are golden brown and crispy, about 15 minutes, depending on your waffle iron. Check occasionally to make sure they aren’t burning. Use a butter knife to remove the hash browns. Repeat to make more hash browns.

• FOR THE STEAK:

  1. Meanwhile, preheat a grill or grill pan to medium high. Pat the steak dry and season with salt and pepper. Grill the steak about 5 minutes per side for medium rare. Remove to a cutting board and let rest for 10 minutes.
  2. Thinly slice the steak against the grain. Divide the hash browns and steak among plates and drizzle the steak with the herb sauce.