Categories: Meals

Ingredients

• Herb Sauce:
• 2/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup 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:
• 30 oz. bag frozen shredded hash brown potatoes, thawed
• 1 cup shredded pepper jack cheese
• 6 tbsp. salted butter, melted
• 1 tbsp. kosher salt
• 1/4 tsp black pepper
• Cooking spray
• Steak:
• 1 1/2 lbs. flank steak
• Kosher salt and black pepper, to taste

Directions

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

2. For the hash browns: 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 3/4 cup of the potato mixture to each well and pat down. (You should hear them sizzle!)

3. Close the waffle iron and cook until the hash browns are golden 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.

4. For the steak: Meanwhile, preheat a grill to medium high. Pat the steaks 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.

5. Thinly slice the steak against the grain. Divide the hash browns and steak among plates and drizzle the steak with the herb sauce.

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