This Black and Blue Poutine Recipe is the perfect choice for dinner! #SundaySupper and #FWCon
I have been on a french fry kick like no one's business lately. Honest to Betsy, if you catch me staring off in the distance with a blank look in my eye, it's because I'm deep in crispy golden french fry day dreams. I've always loved a good tater, but something's come over me in the past couple months that has me actively seeking out the world's best fry. And I have to say, we've had some really great fries recently.
So when I found out that the Idaho Potato Commission was sponsoring the Food and Wine Conference that I'm attending in May, and they're hosting the Idaho Potato Commission Recipe Contest for National Sunday Supper Month, you'd better believe I started brainstorming right then and there. But wait, it gets better! The contest inspiration is poutine! Poutine, you guys!
Okay, okay, if you don't live near the French-Canadian border, you might be reading this and thinking I've finally gone off my rocker. I haven't (yet), I promise. Poutine is a a comfort dish comprised of french fries, brown gravy, and cheese curds. Please don't crinkle your nose - it's seriously delicious. Like, possibly last meal delicious. Mmmmmm.
Obviously, I can't do traditional poutine as my entry (duh), so I started thinking about what my favorite food to eat with potatoes - steak, of course. Yummy, yummy, steak. And my favorite topping for steak is blue cheese sauce. It was really a simple conclusion to reach and oh, boy - yum.
Rather than the traditional Russet potato, I used red potatoes cut thinly into shoe string curly fries - drizzled with olive oil, sprinkled with garlic salt, and baked them until super crispy!
Lightly seasoned and thinly sliced flank steak broiled in the oven made the perfect choice for topping our poutine. Even though traditional poutine doesn't include a meat, I thought it was a fitting choice. Still do, if you're wondering. Hah!
It took every ounce of my willpower not to just sit down and eat the whole tray of fries. They were perfectly crisp and wonderful. The combination of olive oil and garlic salt made them absolutely sing!
This unbelievably simple two ingredient blue cheese butter sauce is one of my favorite things to top a steak with and it made the perfect complement to our Black & Blue Poutine dish. And of course a few extra blue cheese sprinkles on top. Because, blue cheese.
Black & Blue Poutine Ingredients:
- 6 - 8 small red potatoes
- olive oil (for drizzling over potatoes and steak)
- garlic salt
- 1 - 2 teaspoons seasoned salt
- 1 pound flank steak
- 1 tablespoon butter
- 3 tablespoons blue cheese crumbles (plus a little extra for garnish)
- optional garnish: green onions
Black & Blue Poutine Directions:
- Lay flank steak on a baking sheet and drizzle lightly with olive oil on both sides. Rub your favorite seasoned salt into the meat.
- Broil steak on the top rack of your oven for 5 - 7 minutes on either side (steak pictured is 6 minutes), or until steak is done to your liking. Set aside and allow steak to rest.
- Slice potatoes into very thin strips (I used a spiralizer to make quick work of it). Toss potatoes with a thin coating of olive oil and sprinkle with garlic salt.
- Spread evenly on a large parchment lined baking sheet (trust me on this, line the baking sheet). Bake at 425 degrees on the center rack for about 40 minutes, tossing and re-spreading the potatoes every 7 - 10 minutes. It will seem like they are never going to crisp up, but I promise they do! And it happens fast, so watch closely toward the end!
- When the potatoes are nearly done, combine blue cheese and butter in a microwave safe bowl and nuke for 30 seconds. Stir well until sauce is fully blended.
- Slice flank steak into thin strips (making sure to cut across the grain).
- Plate french fries and layer with steak, then blue cheese sauce. Sprinkle a touch more garlic salt and garnish with blue cheese crumbles, and green onion.
The Food & Wine Conference is being held in Orlando, Florida (my home base!) from May 13-15, 2016 at the Rosen Shingle Creek Resort. The price of each conference ticket includes meals and drinks (and yes, wine too!). The Idaho Potato Commission Recipe Contest is ongoing through January 31, 2016 and prizes include: 1st Prize — $500 + Food Wine Conference ticket, 2nd Prize — $200 + Food Wine Conference ticket, 3rd Prize — $100 + Food Wine Conference ticket.