Steak with Jalapeño Popper Croquettes

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Steak with Jalapeño Popper Croquettes

These jalapeño popper croquettes are a freakin' delicious way to dial up your usual steak and potatoes dish.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American, French

Servings: people

Author: Derek Wolf

Ingredients

Steak:

1 NY Strip Steak
2.5 tbsp Cowboy Butter Rub
Canola Oil as needed

Croquettes:

5-6 Golden Potatoes peeled
3 tbsp Corn Starch
3 Fresh Eggs
3-4 cup Bread Crumbs
1 cup All Purpose Flour
2 medium Jalapenos finely diced
1 cup Shredded Jack Cheese
Frying Oil as needed

Avocado Ranch:

1 Fresh Avocado
2.5 tbsp Sour Cream
2 tbsp Mayonnaise
1.5 tbsp Chopped Cilantro
1.5 tsp Garlic Powder
1 tsp Black Pepper
Buttermilk to desired consistency
Salt to taste

Instructions

Croquettes:

Boil your potatoes until completely softened, then mash them up in a bowl
Add in the cornstarch, jalapenos, cheese and salt to taste. Mix thoroughly. Roll into small balls.
Whisk eggs in a bowl and drop in the potato balls. Pull out and place in another bowl with the mixed flour and bread crumbs.
Heat up some frying oil to 350F.
Add the croquettes to the oil to fry for 3-4 minutes until golden crispy brown. Pull off once done and let cool

Steak & Ranch:

Slather your steak in oil and generously season with my Cowboy Butter rub and some ranch seasoning. Set to the side.
Preheat your fire to 400F for direct cooking.
Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.
Add all the ingredients for the Ranch to a blender and blend until smooth, then set to the side.
Slice up the steak, serve with the croquettes and top with ranch. Enjoy!

Notes

Why Use Golden Potatoes?

You'll remember from this surf and turf baked potato and this fried potato skin recipe that I like to use russets for baked potatoes. But, since this jalapeño popper croquettes recipe calls for mashed — not baked — potatoes that are then fried, I decided to pick up golden potatoes instead. Their buttery texture, smooth but slightly dense mash, and natural creaminess work really for the potato croquettes. They're also more forgiving, so you don't have to worry about over-mashing and losing some of that buttery texture. Russets still work well for mashed potatoes, though, so feel free to use those if that's what you have on hand!

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