Grilled Steak Potato Medallions

Directions

Steak

1. Combine Worcestershire sauce, beef stock, salt, pepper and minced garlic in a bowl. Mix until combined.
2. Add sliced steak to marinade and cover with plastic wrap. Refrigerate for 30 minutes.
   
3. In a medium frying pan cook steak in marinade over medium heat (internal temperature 160°F (71°C). Set steak aside.
4. Continue to cook marinade over medium heat until it reduces and thickens. Set aside.

Potatoes

1. Preheat oven 400°F (204°C). Line baking trays with foil and lightly brush with oil. Set aside.
   
2. Wash potatoes. Leave skin on and cut into ¼ inch medallions.
   
3. In a shallow bowl combine parmesan cheese, Kinnikinnick Panko Crumbs, herbs and spices. Mix until combined. Set aside.
   
4. In a separate shallow bowl, toss sliced potatoes in olive oil.
5. Dredge in Panko Crumb mixture. Place potatoes single layer on pan.
   
6. Bake in preheated oven for 20 minutes, then flip potatoes and bake for an additional 15 minutes.
7. Remove from oven and let cool for 5 minutes.

Assembly

1. Place Panko Parmesan Potato slices on a serving tray. 
2. Top each potato with arugula and 2 slices of steak.
3. Optional: Garnish with red pepper, feta cheese and green onion.
4. Drizzle with thickened marinade.
5. Serve immediately.

Yields 24 Medallions