Succulent Steak and Hasselback Potatoes

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Grilling season isn’t over quite yet and if you want a fantastic, no-fail steak marinade, this one is for you.

The recipe comes from my husband and he is so proud to be the owner of his first ever recipe posted on this here blog. He’s been using this for years (long before we met) and I agree that it is one of the best, easiest marinades for steak we’ve had.

A perfect accompaniment to steak is a baked potato, if you ask me. I’ve been excited to try these Hasselback potatoes and sure enough, they were awesome.

Talk about a fun way to make an average baked potato stellar – butter, garlic and salt (and a sharp knife) are about all you need to make a delicious side.

Now go and get grilling before summer ends! (Although if you think like me, an indoor grill pan makes grilling available all year round!)

Succulent Steak and Hasselback Potatoes

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Ingredients:

Steak Marinade:

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup pineapple juice
  • 3 garlic cloves crushed or finely minced

Hasselback Potatoes:

  • 5-6 medium baking potatoes
  • 4 garlic cloves, pressed through a garlic pressed or finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Coarse salt
  • Freshly ground black pepper

Directions:

  1. For the steak marinade: Combine all ingredients thoroughly and use as marinade. I marinate the meat overnight (about 12-14 hours) before grilling.
  2. For the potatoesPreheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.
  3. Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn’t have to be exact – I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potatoes.
  4. Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.
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Recipe Source: adapted from Norah’s blog