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Cheddar Bacon Potato Cakes with Cervesa Lime Skirt Steak


Recipe courtesy of Michael J. Watz, Director of New Concept Development, Loews Club Restaurant, Philadelphia, PA

Yield: 8 servings

Ingredients


•    8 skirt steaks, 10 ounces each, well aged
•    1 quart Cervesa Lime marinade, (see below)
•    Salt to season
•    Ground black pepper to season
•    16 Cheddar Bacon Potato Cakes (see below)
•    1/4 cup olive oil
•    1 tablespoon roasted garlic, chopped
•    20 ounces Cremini mushrooms, sliced
•    1 tablespoon fresh thyme, chopped
•    1/3 cup Tequila
•    Salt to season
•    Ground black pepper to season
•    8 grilled green onions, trimmed, 8 inches long
•    16 fresh cilantro sprigs

Cheddar Bacon Potato Cakes:

•    3 pounds Idaho® potatoes, peeled
•    2 eggs, beaten
•    1/4 cup fresh cilantro, chopped
•    1/3 cup fresh parsley, chopped
•    2 teaspoons fresh garlic, finely chopped
•    1 teaspoon salt
•    1/2 teaspoon black pepper, ground
•    12 ounces Cheddar cheese, shredded
•    8 ounces bacon, diced and fully cooked
•    2 teaspoons Cajun spices
•    6 tablespoons all-purpose flour
•    1 1/2 cups vegetable oil

Cervesa Lime Marinade:

•    1 quart onions, finely chopped
•    1/2 cup fresh garlic, finely chopped
•    1 cup fresh cilantro, chopped
•    1 cup canned jalapenos, chopped
•    2 cups soy sauce
•    1 quart Worcestershire sauce
•    1 quart vegetable oil
•    1 cup fresh lime juice
•    2 tablespoons black pepper, coarse grind
•    1 tablespoon cumin, ground
•    1 cup Mexican beer
•    1 tablespoon Tequila


Directions


  1. Place the skirt steaks in the Cervesa Lime marinade and allow to marinate in the refrigerator for 4-6 hours turning several times.
  2. At the time of service season the skirt steak on both sides generously with the salt and black pepper. Place onto a lightly oiled broiler rack and cook over medium heat until the steak has nicely caramelized, approximately 4-6 minutes. Turn over and lightly brush with a small amount of the reserved marinade. Continue to grill until the steak is medium rare. Remove from the grill and allow to rest in a warm area for 3-5 minutes.
  3. While the skirt steaks are grilling heat a large skillet with the olive oil over medium heat, add the roasted garlic, cremini mushrooms, and thyme, sauté till tender approximately 4-5 minutes, generously seasoning with salt and black pepper. Deglaze the pan with the tequila allow to reduce to a glaze. Remove the mushrooms and hold in a warm area for plating.
  4. In the center of 8 decorative serving platters place 2 Cheddar Bacon Potato Cakes, using a sharp knife slice each skirt steak in 1/2 inch slices across the grain. Arrange the slices in an overlapping fashion in front of the potato cakes on each platter. Evenly divide the sautéed mushrooms over the sliced steak. Attractively place a grilled green onion on top of each steak.
  5. Garnish each platter with 2 sprigs of fresh cilantro, serve immediately.

For the Cheddar Bacon Potato Cakes:
  1. Coarsely shred the peeled potatoes using a food processor and immerse into ice water. In small batches place into towels and squeeze dry.
  2. Place the potatoes into a large bowl, add all ingredients except the vegetable oil, and lightly mix.
  3. In batches place the vegetable oil into a 375° F flat top grill, place 1/2 cup portions of the potato mixture onto the grill and fatten slightly. Sauté for 2-3 minutes or until golden brown, turn over and cook the second side an additional 2 minutes or until fully cooked. Remove from the grill and hold in a warm area for immediate platting.

For the Cervesa Lime Marinade:
  1. Place the onions, garlic, cilantro, and jalapenos in a food processor and mince. Remove the mixture and place into a large mixing bowl.
  2. Add remaining ingredients mixing well. Reserve a small quantity for basting the steaks.


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