Hasselback Potatoes and Steak

Step 1

Combine vinegar, worcestershire sauce, molasses, garlic, onion, chili powder, sale, pepper, and onion powder in a large plastic freezer bag with the steaks. The longer they marinate, the better. I like to marinate for at least 4 hours

Step 2

Slice the potatoes 3/4 of the way through about 1/4 of an inch apart

Step 3

Boil the potatoes (or microwave) for about 5 minutes and preheat the oven or the BBQ. (Oven to about 350 Degrees)

Step 4

While the potatoes heat up, slice the bacon into pieces

Step 5

Put the bacon pieces in the slices

Step 6

Lightly brush the potatoes with Coconut Oil and sprinkle some salt and pepper on the outside (you may use melted butter for full fat and flavor, but I prefer the coconut oil and then use Molly McButter for flavor. This keeps the calories lower)

Step 7

Put the potatoes in the oven or on the grill to start crisping and cooking more (second / top rack of grill)

Step 8

Once the potatoes have been on the grill for about 30 minutes, put the steaks on the grill

Step 9

Cook the steaks about 5 minutes on each side

Step 10

Once the steaks are on the grill, take the marinade and put it in a sauce pan on high to reduce and thicken (I like to add a little crushed pineapple and 2 shots of whiskey to the marinade)

Step 11

When the steaks have been flipped, add shredded cheese to the top of the potatoes to melt it

Step 12

Remove all food, serve steaks with the reduced sauce on the side, and sour cream on the potatoes