Wednesday, February 15, 2012

Sirloin Steak and Twice Baked Potatoes

One big perk of buying a cow for butchering is that we get STEAKS for the same average price as HAMBURGER per pound!  Woo Hoo!  Tonight's menu; sirloin steaks and twice baked potatoes!
One great thing about steak is that it is delicious with out lots of extra ingredients!  This sirloin is from the cow we bought this month.  It is local raised and is antibiotic and hormone free!

I sprinkled the steak with a little salt and pepper on both sides and let it sit for two hours.  Some reason I have it in my head that this helps the seasoning "work".  Also, I let the meat come up near room temperature before cooking it, it helps the meat cook evenly.  A Food Network chef, not sure which one, said that once and it stuck in my head.  Now, I used a cast iron grill pan because it was cold and snowing outside so the BBQ grill was not an option for me.  Cast iron gets REALLY hot, so on my stove medium or just above medium heat was perfect.  Spritz the pan lightly with a small amount of oil.  (I have this awesome thing from Pampered Chef that lets me turn regular oil into spray with out the addition of extra chemicals.)  I was going for a medium "doneness", so I cooked my steak for about 5 minutes on each side.  Let the meat rest before cutting into it, at least 5 minutes.

Twice baked potatoes:
Preheat oven to 425.  Wash your potatoes (I used red), dry and wrap in aluminum foil.  Place them on the center oven rack for approximately 1 hour.  When the potatoes are finished baking, unwrap them and scoop the insides of them into a bowl, leaving the peal intact like a cup.
With the part that you scooped into the bowl, make mashed potatoes.  I made mine by adding a few tablespoons of real butter, some chopped parsley, salt and pepper to taste and just enough milk to make them the consistency that I like.  Now fill the potato shells with your mashed potatoes, you can set them in a muffin tin to help them stand up-right if you need, then sprinkle with a little paprika.
Bake the stuffed potatoes for 20 minutes at 400 degrees.  Top with a piece of sliced cheese and place them back into the oven until the cheese is melted.

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