YOUR SOLIN GENERATED RECIPE
Hearty Steak and Potato Bake
Oven-roasted russet potato stuffed with tender, seared grass-fed sirloin and steamed broccoli, topped with a dollop of cool Greek yogurt and sharp cheddar for a creamy finish.
INGREDIENTS
1 medium russet potato
5 oz grass-fed sirloin steak
0.5 cup broccoli florets
2 tbsp plain Greek yogurt
0.5 tbsp shredded sharp cheddar cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp sliced green onions
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F. Scrub the russet potato thoroughly, pierce it several times with a fork, and bake directly on the oven rack for 45-50 minutes until tender.
While the potato is baking, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and crisp-tender.
Season the sirloin steak on all sides with sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat. Once shimmering, sear the steak for 3-4 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices, then cut into small, bite-sized cubes.
Carefully remove the baked potato from the oven, slice it down the center, and fluff the interior with a fork.
Stuff the potato with the cubed steak and steamed broccoli florets.
Top the potato with shredded sharp cheddar cheese, a dollop of plain Greek yogurt, and a sprinkle of sliced green onions before serving.