Seared Chuck Steak on Pesto Potato Pancakes

1 1/4 pounds boneless beef chuck shoulder steak, cut 3/4 inch thick
1/3 cup prepared balsamic vinaigrette
1/4 cup dry red wine or beef broth
2 tablespoons prepared balsamic vinaigrette
2 teaspoons 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
1 tablespoon prepared basil pesto sauce
1/8 teaspoon salt
1 tablespoon prepared balsamic vinaigrette

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.

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.

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.

Carve steak into thin slices; arrange evenly on pancakes. Drizzle with sauce; top each serving with 1/2 teaspoon pesto.

Makes 4 servings
Source: Cattlemen's Beef Board