Thursday, January 8, 2015
Steak and Potatoes
I couldn't just let the leftovers go but I could disguise them. Starring into the white void of a bowl of mashed potatoes I added in 2 egg yolks, 2 TB of flour, S&P, and 1/2 cup of grated parmesan. After thoroughly mixing I rolled the newly formed mixture into walnut sized balls which I left to chill in the fridge.
Meanwhile I marinated sirloin tips cut into manageably-sized triangles. Kind of a leftover too, the sirloin was the last package of meat from our recently expired CSA membership. I mixed one of my favorite flavors harissa (1/2TB) with 4 chopped cloves garlic, 1 TB brown sugar, 2 TB soy sauce, and 4 TB olive oil and left the meat to marinate (refrigerated) until dinnertime. Easy. Dinner waiting in the fridge just waiting for a salad.
Just before I was ready to serve I heated 1/2 inch of canola oil in a sauce pan and breaded the potato balls first in a beaten egg and then in seasoned bread crumbs. The potato croquettes fried for about 2 minutes on a side until golden brown while the meat sizzled in an olive oil coated pan for 3 minutes on a side.
A flavor twist on an American classic combo.