YOUR SOLIN GENERATED RECIPE
Steak-Loaded Baked Potatoes
Oven-roasted russet potatoes stuffed with juicy seared steak and melted sharp cheddar, finished with a dollop of cool Greek yogurt for a velvety finish.
INGREDIENTS
0.5 medium Russet potato
5 oz Top sirloin steak
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 tbsp Scallions
0.5 cup Broccoli
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the russet potato thoroughly, pierce it several times with a fork, and rub the skin with half of the olive oil and a pinch of sea salt.
Place the potato on the baking sheet and roast for 45 to 55 minutes until the skin is crisp and the center is tender.
While the potato is roasting, season the top sirloin steak with the remaining sea salt, black pepper, and garlic powder on both sides.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for a juicy medium-rare finish.
Remove the steak from the skillet and let it rest for 5 minutes before cutting it into small, bite-sized cubes.
Steam the broccoli florets for about 5 minutes until they are vibrant green and tender-crisp.
Slice the baked potato lengthwise, fluff the interior with a fork, and layer in the cheddar cheese, cubed steak, and steamed broccoli.
Top with a dollop of Greek yogurt and garnish with thinly sliced scallions before serving.