Steak and potatoes have had a long, loving relationship with each other. This Steak and Hasselback Potatoes recipe celebrates that perfect pairing. Like many recipes, you can tinker with this one. Add sesame oil, sesame seeds, and rice vinegar to the sauce, for example. Or substitute honey for the brown sugar (you’ll need 4 tbsp).
Cutting the Potato
The cut on this potato adds to its flavor and texture. From top to bottom, cut thin slices into the potato. Take care NOT to go all the way through. When you cover them with fat or butter, make sure it gets in between the slices. Tip: look for oblong potatoes so the result looks somewhat like a fan.
Steak and Hasselback Potatoe Ingredients
- 1 Yukon gold or russet potato per person
- Duck fat or butter
- 1 NY Strip per person
- Cuso’s Dirt® BBQ Rub
- Cuso’s Hot Honey BBQ Rub
- Cuso’s Spicy Garlic Buffalo
- ¼ cup cilantro
- 2 tbsp Lime juice
- 1 tbsp red pepper flakes
- 1 medium shallot
- 1 tbsp minced garlic
- 2 tbsp brown sugar
- 3 tbsp water
- 1 tsp fish sauce
Steak and Hasselback Potatoes Instructions
- Preheat the smoker to 225 degrees F
- Wash the potatoes, then slice them Hasselback style using a Chef’s Knife
- Cover the potato in duck fat or butter
- Sprinkle Cuso’s Dirt® BBQ Rub over the entire surface.
- Put it into the smoker for one hour
- In the meanwhile, prepare the steak by dusting it with salt, pepper, Cuso’s Hot Honey BBQ Rub, and Cuso’s Spicy Garlic Buffalo
- After the potatoes have been in for 50 minutes, put your steaks on the grill with the potatoes for another 50 minutes (start making your sauce while it smokes).
- Check your steaks about 40 minutes in. You want an interior temperature of 120F
- Finish the NY Strip with a nice sear in an iron skillet
Assembling the sauce is simple. Mince the cilantro and shallot. Put them in a bowl with all the other ingredients. Stir everything thoroughly. You can use this on the steak or as a side sauce for dipping.
PitMaster’s Memo: “Hassel” What???
Hasselback Potatoes came by its name due to the restaurant where they were introduced. In the 1940s, Hasselbacken opened in Stockholm, Sweden, at least in modern form. The concept reached further back to the mid-1700s when they were called hasselbackspotatis. This cut allows the outside of the potato to crisp while the center remains creamy. You can use Hasselback potatoes as a main dish, side dish, or canape.
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