YOUR SOLIN GENERATED RECIPE
Loaded Steak-Stuffed Baked Potato
Oven-roasted Russet potato stuffed with sizzled grass-fed steak and topped with creamy Greek yogurt and fresh chives for a satisfyingly crisp texture.
INGREDIENTS
4 oz Top sirloin steak
0.75 medium Russet potato
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
2 tbsp Plain Greek yogurt
1 tbsp Fresh chives
1 cup Broccoli florets
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick several times with a fork, and rub the skin with half of the olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 55 minutes until the skin is crisp and the center is soft.
While the potato is roasting, season the steak with garlic powder, remaining sea salt, and black pepper.
Heat the remaining olive oil in a skillet over medium-high heat and sear the steak for about 4 minutes per side for medium-rare.
Remove the steak from the heat and let it rest for 5 minutes before slicing it into small, tender cubes.
Steam the broccoli florets for 5 minutes until vibrant green and fork-tender.
Slice the baked potato down the center, fluff the interior with a fork, and pile the steak cubes inside.
Garnish with a dollop of Greek yogurt and minced chives, serving the broccoli on the side for a complete meal.