Steak on the outside, creamy mashed potatoes on the inside. Perfect for the meat ‘n potatoes people in your life.
- Cook Time
- Prep Time
- 8 sandwich steaks or beef cutlets, 2- x 7-inch (1 ½ pounds total)
- Kosher salt
- Coarse black pepper (optional)
- Extra light olive oil, for brushing
Creamy Mashed Potatoes
- 3 Russet or Idaho potatoes, peeled and cubed
- ½ onion, peeled but intact
- 2 tablespoons extra light olive oil
- Kosher salt, to taste
- 1 egg, lightly beaten
1. Preheat oven to 350°F.
2. Pound steak on each side with a meat mallet, until tender. Season both sides with salt, and pepper if using.
3. Place 3 tablespoons of mashed potatoes (see below) on one end of each sandwich steak; form potatoes into a neat mound. With clean hands, carefully roll each steak toward you until you have a neatly formed roll ups.
4. Arrange steak roll ups, seam side down, on a baking pan. Brush each roll up with olive oil.
5. Bake uncovered for 45 minutes.
6. Ladle hot vegetable sauce over 4 plates. Place 2 steak roll-ups over each plate of sauce. Serve.
Creamy Mashed Potatoes:
1. Place cubed potatoes and onion in a 3 or 4 quart pot. Add salted water to cover. Bring to a boil; cook potatoes for 25 minutes, until fork tender. Reserve 2 tablespoons cooking water; set aside.
2. Drain potatoes. Add oil and reserved cooking water, and season with salt to taste. Mash with a potato masher, until potatoes are smooth. Add the egg, and mash the potatoes once again until very creamy. The egg will cook quickly in the steaming mashed potatoes.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2012 SUBSCRIBE NOW