- 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 (8 ounce) unpeeled baking potato, such as a russet, 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.