Plancha Nacho-Style Smashed Potatoes

4 to 6

Ingredients

For the potatoes

1 package Lesters Fully Cooked Sliced Steak (350 g)

1 bag baby potatoes (680 g)

2 tbsp duck fat

250 g Pacific Rock cheese

For the fresh salsa

2 containers mixed-color cherry tomatoes (283 g each), quartered

1 cup frozen corn, thawed

1 mango, diced

2 green onions, sliced

1 jalapeño, finely chopped

2 tbsp fresh cilantro, chopped

1 tbsp lime juice

Tex-Mex seasoning, to taste

For the chimichurri

1/2 cup fresh cilantro, chopped

1/2 cup fresh flat-leaf parsley, chopped

1 shallot, finely chopped

2 garlic cloves, finely grated

2 tbsp fresh chives, finely chopped

1 jalapeño, finely chopped

Juice of 2 limes

2 tbsp white balsamic vinegar

1/2 cup vegetable oil

Salt and pepper, to taste

Garnishes (to taste)

Sour cream

Pacific Rock cheese

Fresh cilantro, chopped

Fresh chives, finely chopped

Place the baby potatoes in a pot of salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain and set aside.
Prepare the fresh salsa by combining the tomatoes, corn, mango, green onions, jalapeño, cilantro, lime juice, and Tex-Mex seasoning in a bowl. Refrigerate until ready to serve.
Prepare the chimichurri by mixing all ingredients together in a bowl. Season with salt and pepper to taste.
Preheat the plancha to medium-high heat and lightly coat it with duck fat.
Place the baby potatoes on the plancha and gently smash them using a burger press or a sturdy spatula. Cook for 6 to 8 minutes, until golden brown and crispy.
Turn the potatoes over and generously grate the Pacific Rock cheese directly on top. Allow it to melt and become lightly browned.
Carefully transfer the cheesy smashed potatoes to a large serving board or platter.
Warm the sliced steak in a cast-iron skillet with half of the chimichurri.
Spread the warm steak over the smashed potatoes. Top generously with the fresh salsa, sour cream, and the remaining chimichurri. Finish with additional grated Pacific Rock cheese, then garnish with cilantro and chives. Serve immediately.