Some meals are just made for a special occasion. This Grilled New York Steak with Southwestern Chipotle Sauce & Crispy Potato Croquettes is a showstopper. It’s a restaurant-quality meal that you can create in your own kitchen, combining a perfectly seared, juicy steak with a smoky, spicy sauce and the creamy, crunchy delight of homemade potato croquettes. It’s a bold and beautiful dinner that’s impressive enough for a date night or a dinner party, but with a few simple steps that make it surprisingly accessible.
Why I Love This Recipe
This recipe is a masterpiece of contrasts. You have the rich, savory flavor of a perfectly grilled New York strip steak, which is then elevated by the bold, smoky, and slightly spicy Southwestern chipotle sauce. The sauce, with its creamy sour cream base and a hint of lime and honey, is the perfect complement to the beef. But the real star, in my opinion, are the potato croquettes. They are everything you want in a potato side dish: creamy and cheesy on the inside, and beautifully golden and crispy on the outside. This meal is a true feast for the senses, with every component playing off the other for a dining experience that’s truly unforgettable.
Ingredients
(Serves 2)
For the Steak & Chipotle Sauce:
- 2 New York strip steaks, about 1-1.5 inches thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Southwestern Chipotle Sauce:
- 1/2 cup sour cream (or Greek yogurt)
- 1-2 chipotle peppers in adobo, minced
- 1 tablespoon adobo sauce (from the can)
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- Salt to taste
For the Potato Croquettes:
- 2 large russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup whole milk (or cream)
- 1/2 cup shredded cheddar cheese
- 1 large egg yolk
- 1/2 teaspoon garlic powder
- Salt and white pepper to taste
- For Breading:
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying (or see baking option below)
Swaps and Notes
- Steak: While a New York strip is fantastic, you can use other cuts of steak like ribeye or sirloin. Just adjust the grilling time for the thickness of your steak.
- Chipotle Peppers: Chipotle peppers in adobo sauce are a key ingredient for the smoky flavor. You can find them in the Hispanic food aisle of most grocery stores. The amount you use will determine the spice level.
- Potatoes: Russet potatoes are perfect for the croquettes because of their high starch content, which makes for a fluffy interior. You can use any potato for the croquettes but the results may differ.
- Croquette Cooking Method: While frying gives you the crispiest, most classic result, you can also bake the croquettes for a healthier alternative. The panko breadcrumbs will still give them a nice golden crunch.
Step-by-Step Instructions
Part 1: Make the Potato Croquettes
- Cook the Potatoes: Place the peeled and cubed potatoes in a pot of heavily salted water. Bring to a boil and cook for about 15 minutes, or until they are fork-tender. Drain the potatoes well.
- Mash: Return the potatoes to the hot pot. Add the butter, milk, shredded cheddar, egg yolk, garlic powder, salt, and white pepper. Mash until the potatoes are smooth and creamy.
- Chill: Transfer the mashed potatoes to a bowl and let them chill in the refrigerator for at least 15 minutes to firm up. This is crucial for shaping them.
- Shape: Once firm, roll the mashed potatoes into 3-inch long, 1-inch thick cylinders.
- Bread: Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with the panko breadcrumbs. Dredge each croquette in the flour, then dip it in the egg, and finally coat it completely in the panko.
- Cook:
- Frying Method: Heat about 2 inches of oil in a pot to 350°F (175°C). Fry the croquettes, a few at a time, for 2-3 minutes per side, until they are golden brown and crispy. Drain on a paper towel-lined plate.
- Baking Method: Place the breaded croquettes on a baking sheet. Brush them lightly with oil and bake at 400°F (200°C) for 20 minutes, flipping them halfway through, until they are golden and crispy.
Part 2: Grill the Steak & Make the Sauce
- Prep the Steak: Pat the New York strip steaks completely dry with a paper towel. Rub them with olive oil and season generously with salt and black pepper on all sides. Let the steaks rest at room temperature for about 15 minutes.
- Grill: Heat your grill to high. Place the steaks on the hot grates and grill for 4-5 minutes per side for a medium-rare steak. Adjust the time for your desired level of doneness.
- Rest: Remove the steaks from the grill and let them rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender, juicy result.
- Make the Sauce: While the steaks are resting, mix all the chipotle sauce ingredients together in a small bowl. Stir well to combine. Taste and adjust the seasoning and spice level with extra salt or adobo sauce if needed.
- Serve: Slice the steak against the grain into thick pieces. Arrange the sliced steak and a few croquettes on a plate and serve with a generous dollop of the Southwestern chipotle sauce.
Tips for Success
- Room Temperature Steak: Letting the steak come to room temperature before grilling ensures that it cooks more evenly.
- Hot Grill: A hot grill gives you that perfect sear and a beautiful crust on the steak.
- Rest the Steak: Don’t skip the resting step! It’s crucial for a juicy, tender steak.
- Firm Croquettes: Chilling the mashed potatoes helps them hold their shape when you roll them.
Serving Suggestions and Pairings
This meal is a complete plate on its own, but you could add a side of grilled corn on the cob or a simple green salad with a cilantro-lime vinaigrette to complement the Southwestern flavors. For a beverage pairing, a bold red wine like a Cabernet Sauvignon or a Malbec would be a classic choice. A cold Mexican beer would also be a fantastic complement to the spicy chipotle sauce.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 950 kcal
- Protein: Approx. 65g
- Fat: Approx. 60g
- Carbohydrates: Approx. 40g
Storage and Leftover Tips
This is a meal that’s best enjoyed fresh. Leftover steak can be stored in an airtight container in the refrigerator for up to 2 days, and is great sliced cold on a salad or in a sandwich. Leftover potato croquettes can be stored for 2-3 days and are best reheated in a hot oven or an air fryer to help them regain their crispy exterior.
More Recipes You Will Love
If you love a good hearty, satisfying meal, you’ll love these other recipes:
- This Dorito Casserole is my favorite weeknight dinner shortcut that’s always a hit.
- For a fun and easy party food, my Totchos are a guaranteed crowd-pleaser.
- This Walking Taco Bar is a fantastic idea for a no-fuss party.
- This Crockpot Nacho Dip is guaranteed to disappear in minutes.
- And for a simple, savory appetizer, this Baked Kosher Salami is a great choice.
Final Thoughts
This Grilled New York Steak Dinner is a delicious and impressive meal that proves you don’t have to go to a fancy steakhouse to enjoy a fantastic steak. The combination of the juicy steak, the smoky chipotle sauce, and the crispy croquettes is a truly winning combination.
I hope you give this recipe a try! Let me know in the comments below if you prefer your steak medium-rare or well-done! Happy grilling!
My Favorite Grilled New York Strip Steak with Chipotle Sauce
Ingredients
- 1 tablespoon olive oil
- 2 cups sour cream (or Greek yogurt)
- 1 tablespoon adobo sauce (from the can)
- 1 tablespoon lime juice
- 1 teaspoon honey
- 2 teaspoons ground cumin
- 4 teaspoons smoked paprika
- 4 cups whole milk (or cream)
- 2 cups shredded cheddar cheese
- 2 teaspoons garlic powder
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 2 New York strip steaks (about 1 inch thick)
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix together the sour cream, adobo sauce, lime juice, honey, ground cumin, smoked paprika, and garlic powder to create the chipotle sauce.
- Season the New York strip steaks with salt and pepper on both sides.
- Brush the olive oil onto the grill grates to prevent sticking.
- Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove the steaks from the grill and let them rest for a few minutes.
- Meanwhile, prepare the potato croquettes by mixing the flour, panko breadcrumbs, and cheese in a separate bowl.
- Shape the mixture into small patties and fry in a pan until golden brown and crispy.
- Serve the grilled steaks topped with chipotle sauce alongside the crispy potato croquettes.
Nutrition Information
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