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Hasselback Potatoes with Flat Iron Steak, Chanterelles and Coriander-Lime Butter
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Hasselback Potatoes with Flat Iron Steak, Chanterelles and Coriander-Lime Butter

55 minServes 2Nutri-Score C€€€
from @vantspit_privatebarbecue28 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • potatoes (medium, waxy, sliced hasselback style)Produce600 g
  • flat iron steak (thinly sliced)Meat400 g
  • wild chanterelles (cleaned)Produce150 g
  • butter (melted)Dairy120 g
  • coriander (finely chopped)Produce15 g
  • lime (zested and juiced)Produce1 piece
  • red chili (finely chopped)Produce1 piece
  • olive oilPantry30 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

925kcal

Carbs
53 g
Proteins
46 g
Fat
59 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Grater
  • Tongs

step by step

Method

  1. Prepare the coriander-lime butter

    • Melt the butter gently in a small pan or bowl.
    • Stir in the chopped coriander, lime zest, lime juice and chopped chili.
    • Season with salt and set aside to keep warm.
    Step 1

  2. Slice the potatoes

    • Cut thin slits into the potatoes without slicing all the way through.
    • Rub them with olive oil, salt and pepper.
    Step 2

  3. Cook the hasselback potatoes

    • Place the potatoes in a hot skillet and cook until golden and crispy on the outside and soft inside, turning occasionally.
    • Spoon over some of the coriander-lime butter while they cook.
    Step 3

  4. Sear the steak

    • Season the thinly sliced flat iron steak with salt and pepper.
    • Sear it briefly in the hot pan until tender and juicy, then set aside.
    Step 4

  5. Fry the chanterelles

    • Sauté the wild chanterelles in the same pan until golden.
    • Add a little of the coriander-lime butter and toss.
    Step 5

  6. Assemble and serve

    • Arrange the crispy potatoes on a plate.
    • Top with the sliced steak and chanterelles.
    • Drizzle generously with the remaining coriander-lime butter.
    Step 6
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