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.

Steps

1. Bake potatoes in a preheated 375 F oven for 1 hour, or until cooked through.
2. 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.
3. In mixing bowl, combine flour, salt and white pepper.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove from oven and garnish with onions and cilantro. Serve immediately.