Steak on a Stack
Pepper-press steaks grilled and served with hash brown potatoes.
Yield: 24 servings
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1. Press pepper into both sides of (4-ounce) steaks. Grill or broil to desired doneness, turning once.
|Cracked black pepper|| as needed|
|Beef Cubed Steaks, Special (IMPS/NAMP 1101)||24|
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2. Combine hash browns, relish, eggs, flour, salt and pepper.
3. Spoon 1-1/2-ounce portions onto hot oiled griddle, flattening into pancakes. Fry until crisp and golden, turning once.
4. For each serving: Plate grilled steak with 2 pancakes. Accompany with additional corn relish.
NOTE: Grilled hash brown patties can be substituted for potato pancakes.
|Frozen shredded hash browns, thawed, squeezed dry||3 pounds|
|Prepared corn relish, drained||1 pound|
|Flour tortillas, 10-inch||3/4 cup|
|Salt|| as needed|
|Pepper|| as needed|
|Vegetable oil|| as needed|
Nutrition information per serving: 281 calories; 10 g fat(4 g saturated fat; 4 g monounsaturated fat); 135 mg cholesterol; 153 mg sodium; 17 g carbohydrate; 1.1 g fiber; 30 g protein; 8.2 mg niacin; 0.4 mg vitamin B6; 2.4 mg vitamin B12; 3.6 mg iron; 24.7 mg selenium; 6.1 mg zinc; 146.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.