Potato Parm "Steaks"

Potato Parmesan "Steaks"




Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

WHAT YOU NEED

SAUCE

• 1/4 C EVOO
• 4 cloves Garlic, crushed
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Yellow Onion, chopped
• 3 stalks Celery, chopped
• 1 Carrot, peeled & chopped
• 1/2 Tbsp. Tomato Paste
• Handful Fresh Basil
• 796ml San Marzano Tomatoes
• 1/2 C White Wine 
• 1/2 Tsp. + Sea Salt

OTHER

• 2 Large Russet Potatoes
• 8 Slices Pizza Mozzarella
• 1/3 C Vegetable Oil
• 1/4 C Unsalted Butter, cut in to cubes
• 6 cloves Garlic, crushed
• 1/2 Tbsp. Tomato Paste
• 1 Tbsp. Prepared Pesto
• 1/2 Tsp. Red Pepper Flakes
• A Couple Handfuls Fresh Parsley
• 1 C PC Brand Plant-Based Chikn Broth
• Sea Salt
• Grana Padano - Garnish
• Fresh Basil - Garnish
• Fresh Parsley - Garnish

DIRECTIONS

• SAUCE - Begin heating the EVOO, pepperoncini, and garlic in a medium sized pot set to about medium heat. Once heated, let everything sizzle together for about 30 seconds to a minute without browning. Add the onion, celery, carrot, and a good pinch of salt. Stir and cook about 5 minutes before stirring in the tomato paste. Continue to cook another 2 minutes before pouring in the wine. Let the wine simmer until mostly reduced. Add the San Marzano tomatoes and wait for the sauce to come to a boil. Once boiled, reduce heat to medium low, add the fresh basil and 1/2 tsp. sea salt, cover, and simmer for 20 - 25 minutes. Use an immersion blender to puree until smooth. Taste and adjust salt if desired. Leave covered on low heat until service.
• FONDANT POTATO STEAKS - Preheat oven to  400 F. Begin heating the vegetable oil, pesto, pepper flakes, half the butter, and tomato paste in a 12" skillet set to medium. Slice the ends off the potatoes lengthwise and then cut the russets in to two equal sized "steaks". Place them into the hot skillet and let them sizzle for 3ish minutes until nice and golden brown. Flip, season liberally with sea salt, and let the second side get nice and golden as well. Drop the cloves of garlic around the skillet and pour in the "chikn" broth. Nestle a couple handfuls of fresh parsley into the skillet, season liberally with sea salt, and drop the remaining cubes of butter around the skillet.
• Bake for 35 minutes or until your potatoes are buttery and fork tender. Switch the oven to BROIL 500 F. Top each potato with two slices of pizza mozzarella and return them to the oven to broil until the cheese is golden and bubbly.
• For service, ladle some of your sauce on to a serving plate and nestle the potato steak into the sauce. Ladle a bit more sauce on top and garnish with grated grana padano, fresh parsley, and some beautiful fresh basil. Enjoy on their own or serve up with a side of pasta for a carby, hearty, delicious meal. ENJOY!

HAPPY VEG