Sunday, November 15, 2015

New York Strips with Tequila-Chipotle Butter Sauce and Loaded Smashed Potatoes

Checked out the BBQ-Brethern Thursday to see if there were any throwdowns that were interesting and would give me some ideas for dinners. I saw that the Steak and Potatoes throwdown was expiring on Monday, so did some searches and found a couple of new recipes to give a shot.

The first thing to do is to make the tequila-chipotle butter. To do this take 1/2 cup of unsalted butter, 1/8 cup of parsley, 1/2 banana pepper seeded, 1 tablespoons of chipotle peppers in adobo sauce, 1 tablespoons of silver tequila, and 1 1/2 teaspoons of brown sugar.

All all of the ingredients into a blender and puree until smooth.

Lay out a sheet of plastic wrap and place the butter in the middle and roll tightly creating a log. Once it's rolled and the wrap is sealed, place the log in the freezer while you're making the rest. If you want to make this the night before, you can just put this straight in the fridge.

For the loaded smashed potatoes, I cooked an entire pack of bacon (ended up not needing that much, so I just ate the extra bacon while I was grilling the steaks). Then sliced and boiled 12 small red potatoes till three quarters done. Brush the potatoes with olive oil and place them in a baking dish and bake in a 425 degree over until fully cooked. Once ready, smash the potatoes and top with crumbled bacon, fried onions, and cheese. Throw it all back in the oven for about 5 more minutes to melt the cheese. Add a little sour cream and chives on top.

Grill the steak to perfection and create some sexy grill marks.

Every now and then I got a hit of spice from the butter, but it was absolutely delicious. We will definitely be saving the butter for steaks in the future.

No comments:

Post a Comment