Friday, July 11, 2008

Flat-Iron Steak and Twice-Baked Potatoes

It's Friday and I don't feel like getting very deep, which the next question on our list will require. I'll tackle that in a few days, but for now, here's a pretty simple meal that we enjoy for it's affordability, ease, and deliciousness.

What you need:

1 Flat Iron Steak (usu. 2-3 lbs; serves about 4 people)
1 big baking potato for every 2 diners (3 potatoes for 6 diners, etc.)
sour cream
cheddar cheese
cooked and crumbled bacon (about one slice per diner)
green onion
Ranch dressing
Whatever else you like on a potato
Salt and Pepper
Vegetable Oil

Preheat your oven to 350 F. Scrub potatoes under running water with a clean washrag or vegetable brush. Dry thoroughly. Prick all over with a fork, then brush each potato with some veg oil (think sunscreen). Season the skin with salt, then put potatoes directly on the rack of your preheated oven. No foil, no cookie sheet, nothing. Cook for 1 hour and 15 minutes, or until the potatoes give easily when you squeeze them.

When the potatoes have about 30 minutes to go, preheat your George Foreman grill. If you don't have one of these, preheat a non-stick skillet over medium to medium-high heat. Remove the steak(s) from the fridge to a plastic cutting board. Brush with veg oil, and season liberally with salt and black pepper. Allow the steak(s) to marinate while you finish the potatoes.

Remove the cooked potatoes from the oven to a clean cookie sheet. Using a pot holder, grasp each potato firmly and cut in half length-wise, being careful not to tear the skin. Scoop the potato flesh with a tablespoon into a large mixing bowl, and be careful not to puncture the skin. Then add butter, sour cream, bacon, cheese, chopped green onion, and a fair amount of salt and pepper. Mix with a hand-mixer, then spoon this back into the potato skins and top with more grated cheese. Pop these in the oven while you cook the steak(s).

Cook the steaks on your preheated grill or skillet for 6-8 minutes per side. This will be about medium rare, and you don't want to go much past this as flat-iron steak tends to get tough when it's overcooked. Remove the steak to a cutting board, and allow to rest for five minutes before slicing.

Remove the potatoes from the oven.

Slice the steaks thinly across the grain and arrange on a serving platter. Serve with the potatoes and your favorite steak sauce. Enjoy!


bjonesnboston said...

uhm, so honestly, I didn't even read this recipe. this is just the last entry. i did read most of the others though. I am very excited to read more. This is a great blog. Thank you rachel. sharla asked about the bathrooms, though I think i originally asked her. if she comments there will be an "sbj" at the end. she won't get a gmail acct.

btw, tell jeff and andrea I said hi and that I miss you guys and that I think that all of you should come to boston soon.

Ines said...

LOVE this recipe. thanks for putting it up! you're my cooking mentor.

bjonesnboston said...

diddo on the coming to boston deal. who needs a second honeymoon? boston is where it's AT!! :)