Sizzling Steak-Stuffed Potatoes
Source: Chef Elias Iglesias, Morton’s The Steakhouse, New York City
Although beef prices are moderating, in-demand cuts like sirloin remain on the high side. To ease the effect on food costs, stretch a smaller portion of steak by pairing it with a baked potato. Each serving still provides six ounces of protein.
4 large potatoes (16-20 oz. each), scrubbed
Marinade (see below)
24 oz. sirloin steak, trimmed, sliced into 1/4-inch strips<
1 cup flour
1 tsp. salt
1/2 tsp. white pepper
1 Spanish onion
1 cup vegetable oil
8 oz. Monterey Jack cheese, shredded
1 small bunch cilantro, chopped
3 cloves garlic, finely chopped
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tbsp. Worcestershire sauce
1 tbsp. salad oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. whole thyme
1 pinch cayenne pepper
- Bake potatoes in a preheated 375 F oven for 1 hour, or until cooked through.
- For marinade: In bowl large enough to hold steak, whisk together all marinade ingredients until salt is dissolved. Add sliced steak and marinate for about 20 minutes prior to cooking.
- In mixing bowl, combine flour, salt and white pepper.
- Cut both ends off onion. Peel and cut onion in half lengthwise, then again into thin slices. Add onions to flour mixture and fully coat with mixture. Set aside.
- Remove potatoes from oven. Cut off the top third of the potato lengthwise. Carefully scoop out about half of cooked potato from the inside. The potato should look like a canoe. Place the hollowed-out potatoes in the oven and cook for 5-8 minutes until crispy.
- While potatoes are cooking, heat oil in large saute pan. Shake excess flour from onions, add to hot oil and fry until crispy (or alternately deep-fry). Do not overcrowd pan. Fry in two batches, if necessary. Drain on paper towels and set aside.
- Drain excess marinade from meat and grill steak on preheated grill for 2-3 minutes. Place steak into crispy hollowed-out potatoes; it should overflow slightly. Top each potato with 2 ounces of cheese and return to the oven just long enough to melt the cheese.
- Remove from oven and garnish with onions and cilantro. Serve immediately.