Beefy skirt steak paired with creamy, crispy crab croquettes – a new twist on the classic Surf & Turf.

Ingredients Servings: 4

  • 1 Grass-Fed Beef Skirt Steak
  • 1 C Cake Flour or All Purpose Flour, sifted
  • ½ lb Lump Crab Meat
  • 4 Egg Yolks + 2 Whole Eggs
  • 1 T + 1 t Salt
  • 2 T Chives, chopped
  • 1 t Pepper
  • ¼ t Whole Grain Mustard
  • 2 Russet Potatoes
  • 1 t Lemon Juice
  • ¼ t minced Garlic
  • 2 Whole Garlic Cloves
  • ¼ C EVOO
  • 1 T Minced Basil (or to taste)
  • Additional All Purpose Flour
  • Panko Bread Crumbs
  • Additional Salt & Pepper

Instructions

1
Peel the russets and cut them into chunks. Put them in a pot covered with water with the tablespoon of salt and the garlic cloves (peeled). Boil the water, then reduce the heat to a simmer, and simmer until the potatoes are tender.
2
Drain water off the potatoes and use a potato masher, ricer, or food mill to break them (and the garlic) down into a smooth paste.
3
Add the cup of flour, teaspoon of salt, teaspoon of pepper, the chives, three of the egg yolks, and the crab meat to the potato-garlic puree. Stir to combine.
4
Scoop the croquette filling into 3 tbsp portions, then pat each one into a flat cake.
5
Beat together the two whole eggs. Put panko bread crumbs in a small bowl and some all purpose flour in another bowl. Dip each croquette cake in the flour, then the eggs, then the panko. Put the breaded croquettes in the refrigerator until it’s time to fry them.
6
Cut the outer membrane off of the skirt steak, then cut the steak into 3oz portions. Season each portion with salt & pepper.
7
In a small bowl whisk together the remaining egg yolk with the teaspoon of salt. Then whisk in the mustard, minced garlic and lemon juice. Add the minced basil.
8
Continue to whisk the egg mixture while drizzling in the extra virgin olive oil until it thickens into an aioli (should be more yellow and more runny than commercial mayonnaise, but still thick).
9
Preheat your oven to 350˚F.
10
Head a small layer of oil hot in a large skillet and pan fry the croquettes in batches, turning as necessary, until their crust is golden brown. As each batch finishes frying, move it to an oiled pan in the oven and bake for ten minutes.
11
Sear the skirt steak portions in a hot, oiled frying pan or skillet to your desired level of doneness (cooking no further than Medium is recommended).
12
Let the steak portions rest (loosely covered with foil) for 5 minutes, then slice them against the grain. Serve with the aioli & croquettes.