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Biltmore Grown Flank Steak with Vidalia Onion, Potato and Cheddar Gratin

A summertime must for anyone who wants to spend time outside over the grill. 

Serves 1 person
Preparation Time: 0:00
Cooking Time: 0:00
This Recipe Pairs With:


  • 1 ½ lbs. Biltmore Grown Beef Flank Steak
  • ½ cup Extra Virgin Olive Oil
  • 1/8 cup apple cider vinegar
  • 1 teaspoon dried tarragon
  • 1 tablespoon dried parsley
  • 1 Tablespoon dried chives
  • 2 tsp. ground black pepper
  • 1 tablespoon kosher salt
  • 2 garlic cloves
  • Vidalia Onion, Potato and Cheddar Gratin
  • 1 stick unsalted butter
  • 2 lbs. Vidalia onions, peeled and sliced thinly
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 Tablespoons kosher salt
  • ½ cup sour cream
  • 1 cup shredded white cheddar cheese
  • 1 cup grated parmesan cheese
  • 3 lbs. Yukon Gold potatoes, sliced thinly, approximately ¼ inch thick
  • 2 cups bread crumbs
  • Sauce Vierge
  • 2 each summer tomatoes, diced
  • ¼ cup champagne vinegar
  • 1 each shallot, minced
  • ½ cup extra virgin olive oil
  • Sea salt, to taste
  • 1 bunch parsley, chopped
  • 1 each Lemon, juice

Preparation Instructions

  • Trim steak of any excess fat or sinew. Place in Ziploc bag.
  • Combine all ingredients for marinade in blender and puree on high until well blended.
  • Pour marinade over steak in Ziploc bag, seal and refrigerate. Let marinate for a minimum of 4 hours or as long as 12 hours, turning bag every two hours or so evenly distribute marinade.
  • Vidalia Onion, Potato and Cheddar Gratin Method: 1. Using a large cast iron pan, heat butter over medium heat. When better is frothy add onions, season with salt, and cook over medium heat for 15 minutes until very soft but not browned. Add garlic and cook for an additional 5 minutes. 2. Add heavy cream and bring to a gentle simmer, cook until reduced by half. 3. Remove from heat and transfer to a blender and puree until smooth 4. Return mixture to pan over low heat and fold in ½ cup grated cheddar and ½ cup parmesan. Stir until melted. Turn off heat and stir in sour cream. 5. Combine thinly sliced potatoes with the onion/cheese mixture, toss to combine well. Pour into greased 8 inch cast iron pan. Top with remaining cheese and bread crumbs. 6. Place in preheated 375 degree oven for one hour or until potatoes are fork tender. 7. Remove from oven and let sit in a warm place for 15 minutes before serving.
  • Sauce Vierge Method: Combine all ingredients in a bowl and toss well to combine, let marinate 30 minutes prior to serving.
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