There’s nothing like a steak dinner to impress a potential beau—or an existing one, good for you. You get even more brownie points when you make it yourself. So call us your fairy godparents because we’re here to help you show your date just how husband/wife-potential you are. Or get you out of trouble, if you’re stuck in that kind of sitch.
“Pwede na mag-asawa.” – your tita
This recipe sounds fancy; and while there are multiple steps, it’s actually pretty simple. The onion sauce is subtle, but introduces a light, smoky flavor that complements both the steak and the potatoes. The incorporation of blue cheese into the croquettes gives it a more complex profile. And if you follow our instructions to a tee, you’ll end up with extremely creamy balls—that don’t fall apart or ooze out—with a crunchy shell. The grilled strip loin needs very little to get right. But if you need a little bit more insurance, get them from Rare Food Shop like we did. (We got the Bolzico beef strip loins, FYI.) Pro-tip: Slice the steaks thinly so it’s not as tough. Don’t worry, you won’t lose any of the juiciness.
Grilled Strip Loin with Blue Cheese Croquettes and Onion Sauce
Serves: 2-6 people
Active time: 1 hr
Total time: 2 hrs
Blue Cheese Croquettes
4 large potatoes, peeled and chopped
Salt, to taste
½ cup milk
1 ½ cups butter
100g blue cheese, crumbled
1 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
Oil, for frying
4 tbsp. butter + 4 tbsp. butter
4 large white onions, sliced
½ cup chicken stock
Grilled Strip Loin
3 strip loin steaks, 1.5 inches thick each
2 tbsp. oil
Salt and pepper, to taste
In a large pot of cold water, add potatoes and salt.
Boil until potatoes are fork tender, then strain out water and place potatoes in a bowl.
Using a potato ricer, mash the potatoes until smooth and return to the pot over low heat.
Add cream and butter to the potatoes and stir until butter is melted and potatoes are smooth.
Add the blue cheese to the potatoes and stir through until well incorporated.
Transfer mashed potatoes to a baking tray in a single layer and cover with plastic wrap.
Refrigerate for about 1 hour or until completely cool.
Once cool, take the potato mixture and form into balls using a small ice cream scoop or tablespoons.
Return croquettes to the fridge to set completely, about 30 more minutes.
Preheat oil to 350F.
Place flour, eggs, and breadcrumbs in separate plates or shallow bowls for breading.
Take the firm croquettes and dip in flour, then egg, then breadcrumbs.
Repeat until all croquettes have been breaded.
Take the breaded croquettes and fry until golden and crisp on the outside, slowly moving them in the oil to prevent sticking, about 3 minutes.
Remove from oil and set aside on paper towels to drain.
In a pot over medium heat, melt 4 tbsp. of butter.
Add the white onions and sweat until beginning to soften, then add the chicken stock and cover.
Let onions simmer for 10-15 minutes or until completely softened.
Remove from heat and strain, then puree onions with the remaining butter using a hand blender, blender, or food processor until completely smooth.
Transfer to a bowl and keep warm.
Preheat a grill pan over high heat.
Rub steaks with oil then season with salt and pepper.
Grill each side of the steak, leaving them untouched, for 4 minutes on each side until a dark crust forms and the steaks register between 130-135F.
Turn the steaks so that the fat cap hits the grill, and grill until crisp, about 1 minute more.
Set aside to rest for 10 minutes before slicing.
To assemble, place a spoonful of onion sauce on the bottom of each plate.
Add croquettes on the side, then sliced strip loin. Serve family style if desired.