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    You are in: Home / Recipes / Grilled Ranch Steakhouse Stackers #RSC Recipe
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    Grilled Ranch Steakhouse Stackers #RSC

    Grilled Ranch Steakhouse Stackers #RSC. Photo by Wildflour

    1/1 Photo of Grilled Ranch Steakhouse Stackers #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Wildflour's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. We're talking serious steak nachos here! Creamy Bacon Ranch Potatoes, flame-roasted Ribeye Ranch Steak, mini Shallot Onion Rings, crumbled Blue Cheese, all piled on top of a buttery cracker! Hit it with a little sriracha sauce for a nice extra kick, and the party is ON! Goes well with chilled beers and wines, great conversation, and good friends!

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    Serves: 4



    Units: US | Metric

    For the Potatoes

    • 2 red potatoes, unpeeled, diced
    • 2 slices bacon, cooked and crumbled
    • 1 tablespoon Hidden Valley Original Ranch Dips Mix
    • 1 tablespoon finely snipped fresh chives
    • 2 tablespoons Greek yogurt (*or as needed for thick, creamy consistency)
    • 1 teaspoon grated fresh garlic

    For the Shallot Onion Rings

    • 2 large shallots, peeled and sliced into 6-8 rings each, partially seperate
    • 1 -2 tablespoon melted butter
    • 1/3 cup seasoned dry bread crumb
    • 1 teaspoon finely grated parmesan cheese (canned kind ok to use)

    For the Steak

    • 1 thick-cut rib eye steak
    • 1 tablespoon Hidden Valley Original Ranch Dips Mix
    • 2 tablespoons melted butter

    Rest of Ingredients


    1. 1
      For potatoes: In saucepan, cover diced potatoes with water, bring to a boil, boil til tender. (15-20 minutes.) Drain, place into food processor, add rest of potato ingredients except bacon and pulse/process til just smooth but thick. Fold in bacon. Cover and set aside.
    2. 2
      For Shallot Onion Rings: Heat oven to 375. Toss shallot rings in melted butter, then breadcrumbs mixed with parmesan cheese and place onto parchment paper-lined baking sheet. Sprinkle with any excess breadcrumb mixture and bake til golden. 15-20 minutes. (*You can do this while the potatoes are boiling. **You can also bake the bacon as well for the same amount of time and temp if you don't have any already cooked on hand.) Remove from oven and set aside to cool.
    3. 3
      For the Steak:.
    4. 4
      Rub dip mix evenly on both sides of steak. Brush each side with melted butter and grill over high heat for 5 minutes per side for rare/med- rare. (Or pan fry in hot pan over high heat.) Remove and let rest for 5 minutes. Then thinly slice against the grain into small strips. (While steak is resting, you can rewarm the potatoes if needed in the microwave.).
    5. 5
      To Assemble:.
    6. 6
      Place 16 crackers onto serving platter (*or baking sheet.) Top each with spoonfuls of warm mashed potatoes, loosely rolled spinach leaves, slices of steak, shallot onion rings, and blue cheese crumbles. Sprinkle with a little fresh cracked black pepper and sea salt. Serve with sriracha sauce for a little heat! (*You can also run these under the broiler if desired, but watch them carefully! Remove when blue cheese just starts to melt and bubble!) No need to call your friends that they are ready, they'll already be gathering in the kitchen like little vultures! Enjoy! CHEERS! :).

    Ratings & Reviews:

    • on February 10, 2013



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    Nutritional Facts for Grilled Ranch Steakhouse Stackers #RSC

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 589.2
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 11.9 g
    Cholesterol 34.5 mg
    Sodium 1053.9 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 4.5 g
    Sugars 6.9 g
    Protein 12.2 g

    The following items or measurements are not included:

    Hidden Valley Original Ranch Dips Mix

    Greek yogurt

    rib eye steaks

    Hidden Valley Original Ranch Dips Mix

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