Grilled Beef with Creamy Fried Potato Cakes

When it’s time for the next meat-and-potatoes dinner, let the beef take backstage to the vegetables and sauce. A small amount of beef is all you need with creamy, cheesy potato cakes and a garlicky sauce highlighted with extra virgin olive oil.

Thin, Kansas City steaks are typically sold in five- to six-ounce pieces, so three of them equal about a pound. Thin them a bit more with a light meat-mallet pounding, then slice them into strips to serve with the potatoes and sauce.

Kansas City Steaks

Trimmed and Pounded Steaks

I made the sauce with a cup of canned crushed tomatoes, but the extra virgin olive oil and Worcestershire sauce bring the real flavor to the dish. They also help thin it. Spoon it over both the grilled beef and potato cakes to bring all the flavors together.

About making potato cakes: Be aware that mashed potatoes are sticky to the touch. Even if they feel creamy in your mouth, they’re like glue in your hands. Keep your fingers damp while forming the cakes and they’ll come together smoothly.

When you buy a container of mascarpone for a particular dish, you may need something to do with the leftover cheese besides spreading it on toasted muffins. Mashing it into cooked potatoes is a great way to finish it out. The addition of sour cream simply adds to the sweet creaminess of the fried cakes. They’ll be golden brown on the outside, but soft and velvety on the inside.

Serves 4

Ingredients

For the Beef and Potato Cakes

• 2 lbs russet potatoes, peeled and cut into 1 1/2-inch pieces
• sea salt
• 1/4 cup mascarpone or cream cheese
• 2 tbsp sour cream
• freshly ground black pepper
• 1 large egg, beaten
• 1 large shallot, finely chopped
• 2 tbsp finely chopped Italian parsley
• 2 tbsp flour, plus more for dredging
• 3 tbsp olive oil, plus more for brushing
• 3 5- to 6-oz Kansas City steaks (about 1 lb), pounded to 1/3-inch thickness 

For the Sauce

• 3 tbsp extra virgin olive oil
• 2 large garlic cloves, finely chopped
• 1 cup canned crushed tomatoes
• 2 tbsp chopped fresh herbs, such as basil, thyme, and rosemary
• 1 tbsp Worcestershire sauce
• sea salt
• freshly ground black pepper 

Preparation

For the Beef and Potato Cakes

1. Place the potatoes in a medium pot and cover with water. Bring to a boil and season with salt. Reduce heat to medium and cook until the potatoes are tender, about 10 minutes.

Potatoes Ready to Boil

1. Drain the potatoes and return to the pot. Add the cheese and sour cream and season with salt and pepper. Mash until creamy smooth (mixture will be slightly stiff). Turn the mashed potatoes out into a bowl and let cool completely.

Cooked Potatoes, Cheese, and Cream Ready to Mash 

Mashed Potatoes

1. Add the egg, shallot, parsley, and 2 tablespoons of flour and mix with a spoon until all the ingredients are well incorporated.

Potatoes Ready to Form into Cakes

1. With damp hands, form the potato mixture into 8 cakes, about 3 inches in diameter. (The potatoes will be sticky, so dampen your hands a few times.) Lay the cakes on a plate and refrigerate, uncovered, 30 minutes. (Refrigeration helps them hold their shape during frying.)

Potato Cakes Ready to Refrigerate

1. Scatter flour on a work surface and press each side of the cakes into it. Heat a large, nonstick skillet over medium-high heat and add the olive oil. Fry the potato cakes until golden brown on the outside and creamy inside, 6-7 minutes per side.

Floured Potato Cakes

Potato Cakes Frying 

Fried Potato Cakes

1. Meanwhile, heat a grill pan over high heat and brush with olive oil. Season the steaks with salt and pepper and grill until slightly charred and still pink inside, 2-3 minutes per side. Remove to a cutting board and let rest 2 minutes. Cut each steak across the grain into 1-inch-wide slices. 

Steaks Beginning to Grill

Grilled Steaks Resting

To serve, place 2 potato cakes on each of 4 plates. Divide the steak slices alongside the cakes and spoon (recipe follows) the sauce over all. 

For the Sauce

1. Heat a small skillet or saucepan over medium-low heat and add the extra virgin olive oil. Add the garlic and cook 1 minute.
2. Add the tomatoes, herbs, and Worcestershire sauce and season with salt and pepper. Stir well to combine, reduce the heat to low, and cook slowly 10 minutes.

Sauce Beginning to Cook

Cooked Sauce