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Savory Grilled Steak and Blue Cheese Potato Stacks

grilled steak and blue cheese potato stacks - featured image
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A quick and easy BBQ recipe featuring grilled steak paired with layered potato stacks infused with creamy blue cheese, perfect for backyard cookouts or a satisfying dinner at home.

Ingredients

Scale
  • 1 ½ pounds ribeye or sirloin steak, trimmed
  • 2 tablespoons olive oil (for brushing)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder (optional)
  • 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 ounces blue cheese, crumbled
  • ½ cup sour cream or crème fraîche
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • Chopped fresh chives or parsley (optional, for garnish)
  • Balsamic glaze (optional, for garnish)

Instructions

  1. About 30 minutes before grilling, take the steak out of the fridge to reach room temperature. Pat dry with paper towels, then brush lightly with olive oil. Season generously with salt, pepper, and garlic powder.
  2. Using a mandoline or sharp knife, slice the peeled russet potatoes into thin, even rounds about 1/8 inch thick.
  3. In a large bowl, combine the crumbled blue cheese, sour cream, melted butter, minced garlic, thyme, salt, and pepper. Gently fold in the sliced potatoes until well coated.
  4. On a grill-safe tray or baking sheet, stack the potato slices about 3-4 inches high, pressing slightly to keep them together. Each stack should have around 8-10 slices layered with the blue cheese mixture.
  5. Preheat the grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
  6. Place the potato stacks on the grill. Cook for 15-20 minutes, turning carefully every 5 minutes to get a nice char on all sides. Potatoes should be tender inside and golden outside.
  7. While the stacks are cooking, place the steak on the grill. For medium-rare, cook 4-5 minutes per side (about 135°F internal temperature). Adjust time for preferred doneness. Let rest for 5-10 minutes after grilling.
  8. Remove the potato stacks from the grill, sprinkle with fresh chives or parsley, and drizzle with balsamic glaze if desired.
  9. Slice the steak against the grain and serve alongside the potato stacks.

Notes

Use a wide spatula or tongs to carefully flip the potato stacks to avoid breaking them. If cheese melts too quickly, lower the grill heat slightly. Let steak rest after grilling to keep it juicy. Potato stacks can be assembled ahead and refrigerated; bring to room temperature before grilling. For indoor cooking, bake potato stacks at 375°F for 45 minutes, flipping halfway, and sear steak in a hot pan.

Nutrition

Keywords: grilled steak, blue cheese, potato stacks, BBQ sides, easy recipe, summer grilling, steak recipe, potato recipe

Find it online: https://elaraeats.com/savory-grilled-steak-and-blue-cheese-potato-stacks-easy-recipe-for-perfect-bbq-sides/