YOUR SOLIN GENERATED RECIPE
Steakhouse Loaded Baked Potatoes
Oven-roasted russet potato stuffed with tender seared sirloin and steamed broccoli, finished with a creamy dollop of protein-rich Greek yogurt.
INGREDIENTS
1 medium Russet potato
3.25 oz Top sirloin steak
1 cup Broccoli florets
0.25 cup Non-fat Greek yogurt
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and scrub the russet potato thoroughly.
Prick the potato several times with a fork and bake directly on the oven rack for 45 to 60 minutes until the skin is crisp and the center is soft.
Season the sirloin steak evenly on both sides with sea salt, black pepper, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before slicing it into small, bite-sized cubes.
Steam the broccoli florets in a steamer basket for 3 to 5 minutes until they are bright green and tender.
Slice the baked potato down the center, fluff the interior with a fork, and load it with the cubed steak and steamed broccoli.
Top the potato with a generous dollop of non-fat Greek yogurt and garnish with freshly chopped chives.