Seared Chuck Steak on Pesto Potato Pancakes

Ingredients:
1-1/4pounds boneless beef chuck shoulder steak, cut 3/4 inch thick
1/3cup prepared balsamic vinaigrette
1/4cup dry red wine or beef broth
2tablespoons prepared balsamic vinaigrette
2teaspoons prepared basil pesto sauce

Potato Pancakes:
1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1-inch pieces
1 large egg
1tablespoon prepared basil pesto sauce
1/8teaspoon salt
1tablespoon prepared balsamic vinaigrette

Instructions:
1.Place beef steak and 1/3 cup vinaigrette in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2.Remove steak from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 14 to 19 minutes for medium rare to medium doneness, turning once. Remove from skillet. Add wine; cook and stir until brown bits attached to skillet are dissolved. Reduce heat to low; stir in 2 tablespoons vinaigrette. Remove from heat; keep warm.
3.Meanwhile place potato in microwave-safe dish; cover and microwave on HIGH 4 minutes or until tender, stirring once. Drain well. Mash potato in same dish; mix in egg, 1 tablespoon pesto and salt. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Spoon potato mixture, 1/4 at a time, into skillet; flatten with back of spoon into 1/2-inch thick patties. Cook 6 minutes or until golden brown, turning once.
4.Carve steak into thin slices; arrange evenly on pancakes. Drizzle with sauce; top each serving with 1/2 teaspoon pesto.

Makes 4 servings.

Nutrition information per serving: 366 calories; 34 g protein; 15 g carbohydrate; 17 g fat; 438 mg sodium; 147 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 3.3 mcg vitamin B12; 4.4 mg iron; 8.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.