Home¬†¬†|  Contact Us      
Rotating Image
Steak on a Stack
 
RecipeBeef Cuts
Steak on a Stack
Pepper-press steaks grilled and served with hash brown potatoes.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
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
  
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 dry3 pounds
Prepared corn relish, drained1 pound
Eggs, beaten8
Flour tortillas, 10-inch3/4 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.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >