Grätzer Marinated Steak, La Folie Potatoes & Shredded Brussel Sprouts
So, at first I wanted to do some sort of traditional polish recipes. As I drank the Grätzer, I was starving, had a friend headed over to the house and I started craving steak. I’ve always loved smoked beer and steak. The tartness of the Grätzer counters the fat in steak nicely and of course the smoke pairs nicely with almost anything off the grill. When thinking about Polish food I think of potatoes and cabbage so the variation on potato salad and the Brussels Sprouts felt appropriate. The smoke in the beer matches up nicely with the bacon’s smoke in both recipes and once again the tartness cuts the fat from the bacon.
Grätzer Marinated Steak
2 steaks (I like ribeye but use your favorite)
½ cup Grätzer
1 teaspoon crushed red pepper
1 teaspoon paprika
Dash black pepper
1 teaspoon kosher salt
Marinate the steaks in the ingredients for one hour in the refrigerator. Remove and pat dry. Season with salt and pepper and allow to come to room temperature. Cook over a hot grill to your preferred temperature.
La Folie Potatoes
1 12 oz bottle of Blue Paddle
½ cup La Folie Vinegar (if you don’t have La Folie Vinegar, red wine vinegar would work nicely.
¼ cup water.
½ teaspoon salt
½ teaspoon sugar
1/8 teaspoon smoked paprika
5 medium red potatoes
3 slices thick cut bacon cut into lardons
Open and enjoy the bottle of Blue Paddle. Combine the next 5 ingredients in a small saucepan. Bring to a boil and remove from heat.
Boil the potatoes in salted water for approximately 15 min (until cooked through). Strain and coarsely smash with the bottom of the Blue Paddle bottle.
In a large saute pan, cook the bacon until slightly crispy. Add the smashed potatoes and dress with the Vinegar sauce.
Shredded Brussels Sprouts
½ sweet onion (Walla Walla or Vidalia) diced
2 Strips thick cut bacon cross cut into thin slices
1 lb Brussels Sprouts shredded on a mandolin
Apple cider vinegar
Salt and Pepper
In a large saute pan over medium heat, render the bacon
Add diced onion and cook until Translucent
Add shredded Brussels Sprouts, season with salt and pepper. Cook until tender.
Splash with vinegar and serve.