YOUR SOLIN GENERATED RECIPE
Steak and Broccoli Loaded Baked Potato
Tender sirloin steak and steamed broccoli florets stuffed into a fluffy baked potato, topped with a dollop of creamy Greek yogurt and sharp cheddar cheese.
INGREDIENTS
1 medium Russet potato
4 oz Top sirloin steak
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 cup Broccoli florets
2 tbsp Plain Greek yogurt
0.25 oz Sharp cheddar cheese
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F. Scrub the potato thoroughly, pierce it several times with a fork, and bake directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato is baking, dice the top sirloin into bite-sized cubes. Season the steak evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat. Add the steak bites and sear for 2-3 minutes per side until browned and cooked to your preferred level of doneness.
Steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes until they are bright green and tender-crisp.
Once the potato is finished, slice it down the center and use a fork to gently fluff the interior flesh.
Stuff the potato with the steamed broccoli florets and the seared steak bites.
Top the potato with the shredded cheddar cheese while it is still hot so it melts slightly, then add a dollop of Greek yogurt and a sprinkle of sliced green onions.