One Pan North Woods Steak with Potato, Mushroom + Chive

Our newly launched North Woods Steak Salt is the perfect salt blend to accompany this play on the classic steak + potatoes dish. This recipe for One Pan North Woods Steak with Potato, Mushroom + Chive has all the flavors of the Maine woods in one plate with a tasty red wine reduction. And don't we all love a recipe that can be done in one pot or pan? Head to your local butcher, pick up your steak of choice, and give this recipe a try!

Keep scrolling for step-by-step directions with images!

Serves 2-4 

Ingredients:

• SKORDO North Woods Steak Salt
• 2 lb. steak of choice (for this recipe, we used flank)
• 4 cups diced, cooked Maine white potatoes
• 4 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 cups diced crimini mushrooms
• 2 tablespoons chopped chives
• 1 cup red wine
• 1 cup beef consommé (or 1 cup beef broth)

Directions:

1. Cook the potatoes with the skins on at least 8 hours ahead of time to allow starch to fully set (this makes for a better texture to your hash!)
2. Generously season steak with SKORDO North Woods Steak Salt, working in like a rub.
3. Get a seasoned cast iron pan hot enough to melt 1 tablespoon of butter to almost smoke point. Place steak on pan and sear, 2-4 minutes per side. Set aside when finished (you will finish cooking in oven while making wine reduction.)
4. Add 2 tablespoons of butter to the seasoned pan. Add 2 cups of diced crimini mushrooms and roast in the pan until browned.
5. Add 4 cups of diced cooked skin-on potatoes. Drizzle with extra virgin olive oil, roasting and turning until brown.
6. Add 2 tablespoons of chopped chives to pan.
7. Remove hash from the pan. Deglaze the pan with 1 cup red wine, 1 cup beef consommé. Reduce to ½ cup or until thick. Mount with 1 tablespoon butter. Stir until mixed. 
8. While the wine is reducing, finish the steak in the oven to desired doneness.
9. Plate the hash and steak. Drizzle with red wine reduction. Enjoy!

Step by Step Directions with Images:

1. Cook the potatoes with the skins on at least 8 hours ahead of time to allow starch to fully set (this makes for a better texture to your hash!)

2. Generously season steak with SKORDO North Woods Steak Salt, working in like a rub.

3. Get a seasoned cast iron pan hot enough to melt 1 tablespoon of butter to almost smoke point. Place steak on pan and sear, 2-4 minutes per side. Set aside when finished (you will finish cooking in oven while making wine reduction.)

 

4. Add 2 tablespoons of butter to the seasoned pan. Add 2 cups of diced crimini mushrooms and roast in the pan until browned.

5. Add 4 cups of diced cooked skin-on potatoes. Drizzle with extra virgin olive oil, roasting and turning until brown.

6. Add 2 tablespoons of chopped chives to pan.

7. Remove hash from the pan. Deglaze the pan with 1 cup red wine, 1 cup beef consommé. Reduce to ½ cup or until thick. Mount with 1 tablespoon butter. Stir until mixed. 

8. While the wine is reducing, finish the steak in the oven to desired doneness.

9. Plate the hash and steak. Drizzle with red wine reduction. Enjoy!

Recipe developed by Sebastian Ruscansky