Patatas bravas is a favorite of mine, and I always order it when I go to tapas restaurants. It’s the inspiration behind this dish, but I added steak and a blue cheese sauce to it to make the dish heartier. Believe me, the effort of making this recipe is worth it. Everyone will love it!
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 3/4 cup vegetable broth
- 2 teaspoons cornstarch
- 1 teaspoon sherry or red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds russet potatoes, peeled and cut into 1-inch wedges
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Chopped fresh flat-leaf parsley and chives, optional
- Two 8-ounce New York strip steaks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 1 small shallot, minced
- 1/4 cup dry white wine, preferably Deep Water Vineyard
- 1 cup heavy cream
- 1/4 cup beef stock
- 4 ounces blue cheese, crumbled
Instructions
- For the tomato sauce: Heat the oil in a saucepan over medium heat. Add the garlic and cook until golden brown. Remove the garlic with a slotted spoon and save for another use. Add the tomato paste and paprika to the pan and cook until the tomato paste begins to brown. Whisk together the broth, cornstarch and vinegar in a small bowl, then carefully add to the tomato paste mixture and whisk until thickened. Remove from the heat and season with the salt and pepper. Set aside.
- For the patatas: Combine the potato chunks and salted cold water to cover in a medium saucepan. Bring to a boil, then cook until almost tender, about 6 minutes. Drain and spread in a single layer on paper towel-lined baking sheets to dry completely.
- For the steak: Sprinkle the steaks with the salt and pepper. Heat the oil and butter in a cast-iron skillet over medium-high heat until hot. Add the steaks and cook until seared on one side, about 2 minutes. Add the garlic and rosemary. Turn the steaks over and baste the steaks with the melted butter, cooking to desired doneness, 2 to 3 minutes longer. Remove the skillet from the heat. Remove the steaks, rosemary and garlic from the skillet and let rest, reserving the drippings in the skillet.
- For the blue cheese sauce: Add the shallot to the drippings in the skillet and cook until softened, about 1 minute. Deglaze the skillet with the wine and cook until reduced by half. Add the cream and stock and cook until thickened, about 5 minutes. Stir in the desired amount of blue cheese. (Save the rest for sprinkling on top.) Set aside and keep warm.
- For the patatas: Pour enough oil in a Dutch oven to reach 2 inches up the sides. Heat to 350 degrees F.
- Fry the potatoes in batches until browned and crispy, about 6 minutes. Remove to paper towels to drain. Sprinkle with the paprika, garlic powder, salt and pepper while still hot.
- To serve, transfer the potatoes to a serving platter. Slice the steak into thin strips. Drizzle the steak and potatoes with the tomato sauce and blue cheese sauce. Garnish with the reserved blue cheese, parsley and chives, if desired. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1610 |
| Total Fat | 143 g |
| Saturated Fat | 37 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 187 mg |
| Sodium | 1463 mg |
Reviews
I made this last night for my family and we all loved it. It does take time and a lot of dishes to make it but it is worth it. I will definitely make this one again.