Juicy sliced steak topped on crispy potato coins and a cream fraiche sauce. This is about as delicious as steak and potatoes can get!
- 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.
- 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.
- For sauce, stir together cream fraiche with lemon juice, chives, and a pinch of salt.
- 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.