Steak and Potato Bites

About 24 bites, serves 6-8.
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Steak and Potato Bites Appetizers
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Juicy sliced steak topped on crispy potato coins and a cream fraiche sauce. This is about as delicious as steak and potatoes can get!


1 ½ pound Flank Steak
1 tablespoon Montreal steak seasoning
2 teaspoons kosher salt
Oil, for grill
4 medium Yukon potatoes, sliced about 1/8’’ thick
1 cup vegetable oil, for frying
8 ounces cream fraiche
1 teaspoon lemon juice
1 tablespoons fresh chives
Kosher salt, for seasoning
Extra chives, garnish


  1. For steak, season both sides liberally with Montreal seasoning and salt. Let rest at room temperature while your grill preheats. Preheat grill to medium-high heat. Grill steak over direct heat for 5-6 minutes per side or until an instant read thermometer comes out reading 145˚ F. (for medium rare) in the thickest part of the steak. Remove steak from grill and let rest, covered in foil.
  2. For potatoes, wash potatoes well and slice into coins about 1/8’’ thick, about as thick as a nickel. Heat oil in a large cast iron skillet over medium-high heat. Once oil is hot, add potatoes in a single layer and fry for a few minutes per side. Flip to ensure even cooking. Potatoes should get golden brown and crispy on both sides, but tender in the center. Remove potatoes and let drain on a few paper towels and season with salt.
  3. For sauce, stir together cream fraiche with lemon juice, chives, and a pinch of salt.
  4. To assemble bites, slice steak against the grain with a sharp knife into thin slices. Add a dollop of cream fraiche to each crispy potato and top with a slice or two of thinly sliced steak. Garnish with chives and serve immediately.

This can easily be served as a full dinner with sliced steak, potatoes, and sauce on top. Serve with a grilled veggie to round out the plate.