Steak and Potato Napoleons with a zinfandel-onion reduction

This Kitchen original recipe is for two!

1/2 lb lean beef kebab cubes, sliced into flat 1/2 inch sections (best done while semi frozen)
1 large russet potato, peeled and sliced to 1/4 inch thickness (preferably on a mandoline)
1.5 tsp. thyme
1.5 tsp. rosemary
1 tsp garlic powder
2 tsp. olive oil
1.5 tsp. balsamic vinegar
1/4 c. beef stock
1/2 c. good red wine
1/2 yellow onion, grated
dried parsley to taste
After you’ve sliced the semi frozen kebab meat, put it in a baggie with the rosemary, olive oil, thyme, garlic powder and balsamic and let sit overnight in the refrigerator to defrost completely and marinate.

In a saute pan, drizzle a bit of olive oil over medium high heat. When pan is HOT, put meat into man to sear on both sides.  Aim to undercook because the meat is thinly sliced and will cook more as it sits.

Once you’ve removed the meat from the pan, pour in the marinade of balsamic, olive oil and spices and scrape the bottom of the pan.  Add in the grated onion and stir, 2 minutes. Add the beef stock and red wine and simmer, reducing heat to med-low.  Reduce the sauce by half.

While you reduce the sauce, pour olive oil into a second pan and heat to medium-high. When screaming hot, place your potatoes in to brown well on both sides.  Season with salt and pepper.

To plate, alternate layers of steak and potato (the Kitchen recommends two pieces of steak per layer). Sprinkle parsley to taste after every potato layer and on top. Drizzle wine reduction over napoleon and serve immediately.

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