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Rachael serves sauteed steaks in a chili-spiked sauce with potato croquettes that are crispy on the outside and creamy on the inside.
The croquette recipe is a riff on one by Marcella Hazan that was published in her The Classic Italian Cook Book. For a green vegetable side dish, saute some sliced small, firm zucchini or some green beans.
For more meat-and-potato meals, check out Meatloaf Meatballs with Horseradish Mash and Gravy and Sicilian Braised Lamb Chops with Lemon Olive Oil Potatoes.
For the crispy potato croquettes, cover potatoes and bay leaves with water, bring to boil and cook to tender 15 minutes, drain and peel away skins while still hot using paper towels to wipe away. Add to food mill or potato ricer and drop into a bowl, add butter and egg and mix them in fast, season with salt and pepper and nutmeg, taste to adjust seasoning and cool to handle. Form croquettes into small patties and turn in noodles and flour.
Heat about ¼ to ½ inch oil in a cast-iron skillet over medium to medium-high heat and fry the croquettes to deeply golden and crisp, drain on wire rack and add a sprinkle more salt.
For the deviled steaks, bring steaks to room temp and pat dry, season with salt and coarse pepper.
Heat a large cast-iron skillet over medium-high heat and spray lightly with non-aerosol cooking spray. Add steaks and cook about 8 minutes, turning occasionally, transfer to platter and add the Marsala and Chianti to pan to and swirl, add shallots and garlic, tomato paste, fennel, oregano or marjoram, chili paste or fresh chili and Worcestershire. Remove all drippings and combine sauce, add butter and swirl in, remove from heat, add steaks back to pan and turn to coat in sauce, spooning it over top. Top with parsley and serve from pan.