Marinated Riffle Steak from Potato for Grill
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 12 hrs 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 large potatoes, waxy potatoes (approx. 600 g)
- 70 ml olive oil
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 teaspoon, heaped thyme, fresher, chopped
- 1 teaspoon, heaped rosemary, fresher, chopped
- 1 teaspoon, heaped curry powder, red, hot
- some black pepper from the mill
- some salt (fleur de sel)
Print Recipe
Pin Recipe Instructions
- Slice the potatoes lengthways with a serrated knife (no more than 1/2 a thumb thick) and place in a bag. Mix together the spices and olive oil. Season with black pepper from the mill, then pour the marinade over the potatoes.
- Close the bag and shake well until the potato slices are covered all around. Let it steep in the fridge overnight. Shake well again in between.
- Roast the potato steaks on the grill until golden on both sides, brush with excess marinade. Before consumption, add a pinch of fleur de sel on top and serve.
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