Game Day Steakhouse Dinner Bites

What You Need:

  • 1-12 oz Bag of John Soules Foods Beef Steak, frozen
  • 1 Large Head Garlic
  • 2 Tbsp Olive Oil
  • 1 lb Golden Potatoes
  • 1 large Shallot, minced
  • 4 Garlic Cloves, minced
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 Large Sprig Fresh Thyme
  • 1 cup Dry Red Wine
  • 1-8 oz Bag Spinach Leaves
  • ¼ cup White Onion, chopped
  • ½ tsp Nutmeg
  • ¼ cup Cream
  • Good Sourdough Bread Baguette or French Baguette

Let’s Make It!

This is essentially every component of a classic steak dinner all on one toasted bread slice.

Roasted Garlic for Potatoes:
Chop off the top off the head of garlic and place on a sheet of foil over the opened top of garlic add 1 tsp olive oil, ¼ tsp salt, olive oil. Wrap the garlic in foil and bake at 450 for 35-40 minutes.

Red Wine Reduction:
Sauté minced shallot and minced 2 cloves of garlic in 1 Tbsp of olive oil. As they start to turn translucent, add ½ tsp salt, ½ tsp pepper and the sprig of thyme, then add the 1 cup of dry red wine. Simmer for about 10 minutes to reduce liquid by half.

Spinach:
Sauté chopped white onion and 2 cloves of chopped garlic in 2 Tbsp olive oil. When the onions and garlic begin to turn translucent, add ½ tsp nutmeg, ¼ cup cream (or water) to steam, then add 8 oz of spinach leaves. Steam for 2-3 minutes only, just until the spinach wilts and is bright green.

Steak:
In a large skillet on medium heat, add 2 Tbsp olive oil, add the John Soules Foods Beef Steak, next pour about ⅓ of the red wine reduction to heat and steam the meat up to temperature.

Potato:
Shred potatoes and squeeze dry with paper towels to remove excess moisture. Add the roasted garlic, ½ tsp salt, and ½ tsp pepper. Toss ingredients well, then shape into potato pancakes Sauté in skillet until golden brown in butter or olive oil.

Bread:
Slice the sourdough bread into toast sized ovals and arrange baking sheet on one layer. Drizzle with olive oil, sprinkle with salt and pepper. Place baking sheet into the broiler on a high rack for 2-3 minutes until nicely toasted.

To Serving Platter!

Start with a layer of toasted bread, top with a piece of potato pancake, cover potato with sautéd spinach, then red wine cooked steak, repeat until all steak is used. Drizzle leftover red wine reduction all over the entire platter of steak bites.

** For Quicker Version: Replace entire potato pancake ingredients and instructions with red pepper hummus. Easy, tastes great and saves a lot of time.