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[Recipe]

Sporting Life Bar chef Daniel Dalton upgrades meat and potatoes

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Sporting Life’s skirt steak with crushed potatoes.
Photo: L.E. Baskow

Chef Daniel Dalton might run the kitchen at a neighborhood sports bar, but his menu runs the gamut, from traditional snackage like chicken wings and mac and cheese to finer fare like braised pork belly and seared duck breast. It only takes a single visit to Sporting Life Bar to come to the conclusion that Dalton’s food is special. His twist on steak frites involves a marinated skirt steak and crushed potatoes, and Dalton’s marinade is so delicious, he says it doesn’t matter what grade of steak you use. Put his skills to the test in your own kitchen.

Sporting Life Bar 7770 S. Jones Blvd., 702-331-4647. 24/7.

SKIRT STEAK WITH CRUSHED POTATOES

(serves 1-2)

8 oz. skirt steak

12 mixed fingerling potatoes

2 tbsp. salt

1 tsp. sherry vinegar

1 tsp. whole grain mustard

1 tbsp. beef fat (rendered from skirt steak trim)

1 tsp. butter

1 tsp. chopped shallot

Pinch of Maldon salt

½ tsp. chopped chives

salt and pepper to taste

Ingredients for marinade:

½ cup paprika

1 cup extra virgin olive oil

5 garlic cloves

2 rosemary sprigs

To make the marinade, blend paprika, olive oil and garlic until smooth. Toss steak with marinade and store with rosemary sprigs.

Rinse potatoes thoroughly. Place in a pot with enough water to cover and salt. Bring to a simmer and cook thoroughly. Once cooked, smash potatoes with a fork to expose flesh while keeping skin somewhat intact. In a small pan, heat up butter and sweat shallots until translucent. Add potatoes and stir in beef fat. Add mustard and sherry vinegar and incorporate fully. Adjust seasoning and finish with chopped chives.

Once finished, spoon potatoes onto serving plate. Grill steak to desired temperature and rest for at least one minute. Slice steak and place on top of potatoes. Finish steak with olive oil, Maldon salt and chopped chives.

Tags: Dining, Food
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