Seared Chuck Steak on Pesto Potato Pancakes 

1 1/4 pounds boneless beef chuck shoulder steak, cut 3/4 inch thick 
1/3 cup prepared balsamic vinaigrette 
1/4 cup dry red wine or beef broth 
2 tablespoons prepared balsamic vinaigrette 
2 teaspoons prepared basil pesto sauce 
Marinade and/or Sauce:

Potato Pancakes: 
1 large unpeeled baking potato, such as a russet (about 8 ounces), cut into 1 inch pieces 
1 large egg 
1 tablespoon prepared basil pesto sauce 
1/8 teaspoon salt 
1 tablespoon prepared balsamic vinaigrette 

Place beef steaks and 1/3 cup vinaigrette in food-safe plastic bag; turn steak to coat. Marinate in refrigerator 30 to 60 minutes.Remove steak and discard marinade. Heat large nonstick skillet over medium heat until hot. Cook steak in skillet 14 to 19 minutes for medium rare to medium doneness, turning once. Remove from skillet. Add wine; cook and stir until brown bits attached to skillet are dissolved. Reduce heat to low; stir in 2 tablespoons vinaigrette. Remove from heat; keep warm.

Meanwhile place potato in microwave-safe dish; cover and microwave on HIGH 4 minutes or until tender, stirring once. Drain well. Mash potato in same dish; mix in egg, 1 tablespoon pesto and salt. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Spoon potato mixture, 1/4 at a time, into skillet; flatten with back of spoon into 1/2-inch thick patties. Cook 6 minutes or until golden brown, turning once.Carve steak into thin slices; arrange evenly on pancakes. Drizzle with sauce; top each serving with 1/2 teaspoon pesto. Makes 4 servings.

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