- 4-8 medium to large Yukon gold potatoes, cut into ½-inch thick slices*
- ¼-⅓ cup extra-virgin olive oil, divided
- salt and pepper, to taste
- 1 ¼ pounds beef flank steak, trimmed of excess fat
- 2/3 cup light sour cream
- ½ cup chives, very finely chopped
*Use as many potatoes as necessary to make 20 slices. No need to peel, but trim both ends before starting to slice length-wise.
- Heat oven to 425 degrees. Spray a large 18-by-13-inch rimmed baking sheet with vegetable cooking spray.
- Arrange potato slices on sheet. Brush both sides lightly with part of the olive oil and sprinkle with salt and pepper. Roast 10 minutes or until potatoes are slightly tender and brown. Turn slices over, then roast 8 to 10 minutes more or until slices are thoroughly cooked and browned but still firm and intact. Set aside on cooling rack.
- Turn oven to “broil” setting. Raise top rack if necessary.
- Lightly rub a little olive oil on both sides of flank steak and sprinkle with salt and pepper. Place steak on wire rack, then place wire rack on/in large baking sheet. Broil steak about 5 to 6 minutes per side, until medium-rare (145 degrees). Remove steak immediately and let it rest for 5 minutes. Cut into slices about ¼-inch thick, then in half if pieces are too long.
- Arrange two steak slices on each potato slice. Top with a heaping teaspoon of light sour cream, then sprinkle with chives. Serve appetizers immediately or refrigerate in a tightly covered container.
Tips & Notes
Red potatoes work just as well as Yukon in this recipe. You can also substitute finely minced green onion instead of chives if desired.