Torkelsteak mit Rösti (Vaduz Vineyard Herb-Crusted Steak with Crispy Potato Rösti) – Authentic Liechtenstein Recipe
Named after the historic wine presses (Torkel) of Vaduz: herb-buttered steak alongside crunchy golden rösti.
- Country of Origin
- 🇱🇮 Liechtenstein (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared beef or pork steak, Golden shredded potato rösti cake, Roasted cherry tomatoes, Liechtenstein Pinot Noir/red wine pan glaze, Rosemary
Ingredients for Torkelsteak mit Rösti (Vaduz Vineyard Herb-Crusted Steak with Crispy Potato Rösti) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared beef or pork steak, prepped into bite-sized pieces
- 1.5 cups golden shredded potato rösti cake, washed and trimmed
- 1 cup roasted cherry tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with Liechtenstein Pinot Noir/red wine pan glaze
- 1.5 tbsp traditional Liechtenstein seasoning (rosemary, garlic, herb butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together Liechtenstein Pinot Noir/red wine pan glaze, rosemary, garlic, herb butter, cooking oil, and sea salt in a bowl to form a fragrant Liechtenstein marinade.
- Coat seared beef or pork steak and golden shredded potato rösti cake thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared beef or pork steak and golden shredded potato rösti cake for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with roasted cherry tomatoes, and serve immediately.