Strip Steak & Potato Croquettes

Strip Steak & Potato Croquettes
Strip Steak & Potato Croquettes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Onion-Marinated Strip Steak

  • 1/4

    medium white onion

  • 1/4

    cup canola oil, divided

  • 4

    (8-oz.) strip steaks, 1-in. thick

  • Kosher salt

  • Freshly ground black pepper

  • Potato Croquettes

  • 1/2

    lb. Yukon gold potatoes, peeled, boiled and mashed

  • 2

    tbsp. butter

  • 1/4

    cup heavy cream

  • 1/2

    tsp. Kosher salt

  • 1/4

    tsp. freshly ground black pepper

  • Flour, for dusting

  • 2

    eggs, lightly beaten

  • 1/2

    cup panko bread crumbs Canola oil

Directions

Steak: 1. Place onion and 3 tbsp. oil in a food processor; process until smooth. 2. Rub the onion puree over the steaks, cover and refrigerate overnight. 3. Remove the steaks from the fridge; wipe off and discard the onion puree. Heat a large sauté pan; add 1 tbsp. oil. Cook steaks 3 to 5 minutes per side (for medium-rare) or to desired degree of doneness. Season with salt and pepper, and let stand at room temperature for 5 minutes before serving. Potatoes 1. In a bowl combine mashed potatoes, butter, cream, salt and pepper. 2. On a lightly floured surface, roll the potato mixture into 8 balls, then flatten slightly. Place eggs and breadcrumbs in separate bowls. Coat patties in egg wash, then bread crumbs. 3. Pour oil into a Dutch oven to a depth of 2 in.; heat to 350˚over medium-high heat, and fry balls for 5 minutes or until golden brown. Drain on paper towels.

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