With the final leg of the Triple Crown coming up this weekend we’ve created a delicious appetizer that is sure to please any crowd! We’ve combined the perfect “Belmont Steak” with a crisp roasted potato and a creamy horseradish sauce.
Belmont Steak and Potato Appetizer
Recipe By: Molly Neifeld
1LB Flank Steak
1 Dozen Baby Red Potatoes
½ Cup Horseradish Cream Sauce
Fresh Chives to Garnish
Small Appetizer Forks
Start by marinating the flank steak any way you’d like. We did a very basic marinade of Olive oil, balsamic vinegar, garlic and lemon. Let the steak marinate for 30 minutes. While the steak is marinating, heat your grill, one side to high and the other to medium. When you’re ready to cook the steak, sear each side for 2 minutes on the high side. Transfer the steak to the medium heated side of the grill and cook an additional 4 minutes on each side. For medium you’ll want an internal temperature to be 155-160 degrees. Cooking time will vary depending on the size of the steak. Once the steak is cooked to your desired temperature, set aside until you’re ready to slice it.
To roast the baby red potatoes, heat your oven to 425 degrees. Combine olive oil, salt, pepper and fresh chopped rosemary in a large bowl with the potatoes and stir to coat. Roast until potatoes are fork tender, about 10-15 minutes, depending on the size of the potatoes, the smaller the better. Let the potatoes cool until you’re ready to use them.
For the horseradish cream you can use your favorite brand or combine fresh horseradish, mayo, salt, pepper and chives to make your own.
To assemble the appetizer you’ll want to slice the “Belmont steak” as thin as you can get it. Place a roasted potato at one end of the steak and wrap it around the potato. Secure with an appetizer fork. To plate the appetizer, put a small dollop of the horseradish cream on the plate and place the steak and potato on top. Drizzle a little more sauce on top and garnish with chives.