Sliced Steak with BLT Sauce with Truffle Oven Potato Chips

by Rachael Ray Show Staff 9:00 AM, September 6, 2016

Aired September 6, 2016

Serves 4

For the Truffle-Parm Chips:
2 large potatoes, skin left on and cleaned
Olive oil cooking spray
Salt and pepper
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons finely chopped chives
A fat handful grated Parmigiano-Reggiano cheese 
Natural white or black truffle oil, for drizzling

From the Pantry:
Olive oil
Kosher salt and black pepper
1 1/2 to 2 pounds flank steak
1/4 pound smoky bacon or pancetta, diced
2 leeks, whites and light green, cut into 1/2-inch half moons
2 cloves garlic, chopped
2 pints cherry tomatoes, halved
2 tablespoons balsamic vinegar


Preheat oven to 450°F.

For the Chips, slice potatoes1/8 inch thick or use the ruffled slicer on a mandolin for wavy fries. Place them on a baking sheet, spray lightly with natural olive oil spray, season with salt and pepper, and arrange the potatoes in single layer.  Roast chips 25-30 minutes turning once. After removing from the oven, toss with parsley, chives, cheese and truffle oil.

While the chips cook, dress steak with olive oil and season with salt and pepper.

Preheat a cast-iron pan, griddle or grill to medium-high. Grill meat 10-12 minutes, turning occasionally, for medium-rare to medium doneness; let rest. 
Heat olive oil, 2 turns of the pan, in a skillet with a tight-fitting lid. Add bacon or pancetta, and render 2 minutes. Add leeks and garlic, stir a minute, then add tomatoes and season with a little salt and black pepper. Cover pan with the lid to slump tomatoes, 10-12 minutes, shaking pan occasionally. Add balsamic vinegar and remove from heat.  
Slice steak across the grain 1/4-inch thick; top with BLT sauce.