Cowboy Steak and Twice Baked Potato (for four)
Ingredients:
Cowboy Steak
- 2 Bermuda onions, sliced ¾-inch thick
- Olive oil as
needed
- 2 teaspoons crushed black peppercorns
- 2 teaspoons chopped
fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dry Cajun
seasoning
- 1 teaspoon minced garlic
- 8 (4-ounce steaks) beef loin,
tenderloin steaks, side muscle off, skinned
Twice Baked Potatoes
- 4 whole Idaho® potatoes (70 count)
- 3 whole peeled and chunked
parsnips
- ½ cup buttermilk
- 5 tablespoons plus 1 teaspoon butter
- ¾ teaspoon minced garlic
- ½ cup sour cream (or crème fraîche)
- ⅓ cup
chopped fresh chives
- ¼ cup grated sharp Cheddar cheese
- ½ teaspoon
grated nutmeg
- Salt & pepper, to taste
- ¼ cup grated Parmesan cheese
Directions:
Cowboy Steak
- Brush onion slices with oil. Place onion slices on
hot grid to “grill mark,” turning once, Remove; keep warm.
- Combine
remaining ingredients, except steaks, in small bowl. Sprinkle 1 teaspoon
seasoning mixture over each steak; reserve.
- For each serving:
Pan broil 2 steaks in hot skillet over medium-high heat to desired
doneness, turning once. Place steaks on hot grid to “grill-mark.”
turning once.
- Serve steaks on bed of grilled onions.
Twice Baked
Potatoes
- Scrub potatoes and bake at 425°F for 50 minutes or until
done.
- Cook parsnips in boiling, salted water until tender. Drain. Set
aside. Warm buttermilk and 5 tablespoons butter until lukewarm. Set
aside. Sauté garlic in remaining teaspoon butter. Set aside.
- When
potatoes are done, split in half, lengthwise, and scoop out pulp. It is
important to work quickly so ingredients will remain hot.
- Mash cooked
potatoes with parsnips and add buttermilk/butter mixture, garlic, sour
cream, chives, Cheddar cheese, nutmeg, salt and pepper.
- Spoon mixture
back into empty potato shells. Sprinkle with Parmesan cheese. Put
potatoes under salamander or broiler for 5 min. or until brown.
- Serve
immediately.
Recipe and photo used with permission from the
Idaho® Potato Commission.
Beef Recipes