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This recipe, which won the 1998 Ohio Best of Beef Chefs Challenge, is a reinterpretation of the classic American meal—meat and potatoes. The vibrant steak marinade combines such Mexican ingredients as jalapeño peppers and cilantro with popular Asian ingredients like curry powder and coconut milk. Pair that with the potato cakes, crispy on the outside and soft on the inside, and you’ve created something altogether new. Ingredients:
For the potato cakes:
10 ounces Idaho potatoes
(about 2 medium), peeled
1 large egg
1 cup water
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1/2 cup chopped peanuts
2 to 3 cups peanut oil for frying
4 tablespoons butter
1/4 cup minced onion
2 cloves garlic, minced
2 teaspoons brown sugar
1/3 cup heavy cream
2 large egg yolks
For the steak:
1/2 jalapeño pepper, seeded and minced
1 cup chopped cilantro
6 cloves garlic, chopped
7 tablespoons olive oil
4 teaspoons dark brown sugar
21/2 teaspoons curry powder
3/4 teaspoon turmeric
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup coconut milk
8 New York strip steaks (6 to 8 ounces each)
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To prepare the steak:
Combine all the ingredients, except for the steaks, in a medium bowl, and stir to blend. Place the steaks in one layer in a baking dish and pour the marinade over them. Cover and refrigerate, at least 2 hours.
Mean while, prepare the potato cakes:
Place the potatoes in a medium saucepan, cover with water and bring to a boil. Lower the heat to maintain a slow boil. Cook until a sharp knife can easily pierce the flesh, about 20 minutes. Drain. Put the potatoes through a food mill (ricer). Transfer to a large bowl.
Preheat the oven to 250°F. Preheat the grill. In a large sauté pan or Dutch oven, heat the peanut oil over medium-high heat.
In a medium bowl, beat the egg with water. In another medium bowl, generously season the flour with salt and pepper. Spread the peanuts out on a plate.
In a large skillet, heat butter over medium-high heat. Add the onions and garlic and cook, stirring, about 5 minutes. Stir in the brown sugar. Cook, stirring, 5 to 7 minutes, until well caramelized. Transfer to the bowl with the potatoes. Beat in the heavy cream and the egg yolks. When thoroughly combined, form 8 potato patties.
Place the patties, one by one, into the flour, turning to evenly coat. Dip each potato patty in the egg mixture, then coat with the chopped peanuts. Place the patties, a few at a time, in the hot oil and cook, turning once, until golden brown, about 2 minutes per side. As they’re finished, blot dry with a paper towel and transfer to a plate. Place the plate in the preheated oven to keep warm.
Grill the steaks, about 3 minutes per side for medium-rare. Let the steaks rest for 5 minutes, then slice into 1/2-inch-thick slices on the bias. Serve with the fried potato cakes.
Bob Burns, CEC, AAC, Executive Chef,
Columbus Country Club, Columbus, OH Serves 8 Recipe submitted by:
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