Grilled Steak with Crispy Potato Balls 🥩🥔
Ingredients:
• 2 steaks
• 5-6 golden potatoes
• 3-4 tbsp cornstarch
• 2 tbsp parsley
• 1/4 cup Parmesan
• 3 eggs
• Breadcrumbs & flour (2:1 ratio, mixed with cowboy butter seasoning)
• Cooking oil (for frying)
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Cowboy Butter Sauce:
• 1 stick of butter
• 3 garlic cloves (minced)
• 1 tsp paprika
• 1 tbsp Dijon mustard
• 1 tsp crushed red pepper flakes
• 2 tbsp parsley
• 1 tbsp chives
• Salt & black pepper to taste
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Steps:
Cut potatoes in half, boil in water until the center reaches 200°F (about 93°C).
Transfer cooked potatoes to ice water for 5 mins to cool. Peel, then mash. Add cornstarch, parsley, Parmesan, salt & pepper, mix well. Roll into small balls and freeze for at least 1 hour.
Toward the end of freezing time, start grilling the steak—aim for an internal temp of 125°F (about 52°C). Meanwhile, make the cowboy butter: melt butter, then stir in all other sauce ingredients.
Heat fryer to 350°F (about 177°C). Dip frozen potato balls in egg wash, then coat with the breadcrumb mixture (optional: chill in fridge for 1 hour to set). Fry until golden and crispy. Note: Over-frying may cause them to break!
Sprinkle with extra parsley and Parmesan. Slice the steak, then drizzle or dip with cowboy butter sauce. Enjoy! 😋#healthyfood #DELICIOUS #cooking #recipeideas #eatwithme
Hey foodies! That grilled steak and crispy potato balls combo is an absolute game-changer, right? While the recipe above is fantastic, I've picked up a few extra tips and tricks along the way to make this meal even more spectacular. If you're looking to truly elevate your 'steak and potato balls' experience, read on! First, let's talk steak. Getting that perfect sear and juicy interior isn't just about temperature. I've found that patting your steak super dry before seasoning is crucial for a beautiful crust. Don't be shy with the salt and pepper, and for cuts like ribeye or sirloin, a little bit of olive oil directly on the steak helps with the searing. And the resting period? Non-negotiable! I usually rest my steak for at least 5-10 minutes, tented loosely with foil, to allow those juices to redistribute. Trust me, it makes all the difference in tenderness and flavor. Now, those crispy potato balls – they're the star alongside the steak! To ensure maximum crispiness, beyond the initial frying, I sometimes do a quick double-fry, especially if I'm making a larger batch. Fry them until light golden, remove, let them cool slightly, then pop them back into the hot oil for another minute or two until deep golden and extra crunchy. If you don't have a deep fryer, an air fryer works wonders too! Just lightly spray them with oil after coating and air fry at 375°F (190°C) for 15-20 minutes, shaking halfway, until golden. They won't be quite the same as deep-fried, but still deliciously crispy and a healthier alternative. Another tip: don't overcrowd your pan or air fryer, as this can lower the temperature and lead to soggy results. And that cowboy butter? Oh my goodness, it's not just for steak and potato balls! I often whip up an extra batch because it's fantastic on so many things. Try drizzling it over grilled chicken, pan-seared salmon, or even roasted asparagus or broccoli. It adds such a vibrant, garlicky kick that takes any dish up a notch. It’s become a staple in my kitchen! Finally, for making this a complete meal, I love pairing it with something fresh to cut through the richness. A simple green salad with a zesty vinaigrette, or some quickly steamed green beans with a squeeze of lemon, are perfect. And for a special occasion, a robust red wine like a Cabernet Sauvignon or a Malbec truly complements the flavors of the grilled steak and that amazing cowboy butter. This 'steak and potato balls' dinner has become a go-to for when I want to impress without too much fuss. With these extra tips, I hope you enjoy making (and devouring!) this incredible dish as much as I do!
