Succulent Steak and Hasselback Potatoes

Succulent Steak and Hasselback Potatoes

Yield: 4 -6 Servings

Ingredients

Steak Marinade:

1 cup soy sauce
½ cup brown sugar
½ cup apple cider vinegar
½ cup pineapple juice
3 garlic cloves crushed or finely minced

Hasselback Potatoes:

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Instructions

For the steak marinade: Combine all ingredients thoroughly and use as marinade. I marinate the meat overnight (about 12-14 hours) before grilling.
For the potatoes: Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.
Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn’t have to be exact – I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potatoes.
Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.

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