Steak with Baked Potatoes with Cheese and Butter
Back from a trip, I was asked to make steak. This time, I decided to make baked potatoes instead of my usual roasted ones. I found that poking the potatoes, spreading butter and kosher salt all over the skin, makes them more tender and tastier. For the stuffing, I used creme fraiche as an alternative to sour cream. The goat cheese and blue cheese added a nice pungent flavor, so I didn't salt the potatoes too much. We really enjoyed the texture. The steak was simple yet very flavorful.
Back from a trip, I was asked to make steak. This time, I decided to make baked potatoes instead of my usual roasted ones. I found that poking the potatoes, spreading butter and kosher salt all over the skin, makes them more tender and tastier. For the stuffing, I used creme fraiche as an alternative to sour cream. The goat cheese and blue cheese added a nice pungent flavor, so I didn't salt the potatoes too much. We really enjoyed the texture. The steak was simple yet very flavorful.
- Carbohydrate 1.37150583318347 g
- Cholesterol 0 mg
- Fat 0.0350133332927295 g
- Fiber 0.156766662587674 g
- Protein 0.27569833318841 g
- Saturated Fat 0.00601399999321555 g
- Serving Size 1 1 Recipe (8g)
- Sodium 75.6346562471422 mg
- Sugar 1.21473917059579 g
- Trans Fat 0.0105846666543827 g
- Calories 6 calories
Step-by-step
- Let the steak rest at room temperature.
- Prepare the Lemon – Orange Horseradish butter by finely chopping the parsley and garlic together.
- In a small bowl, mix together the Horseradish, butter, lemon juice, parsley, and garlic.
- Season with salt and pepper.
- Mix well and place in the freezer for 5 minutes.
- In a large skillet, place the steaks and sear each side for a couple of minutes per side.
- Lower the heat and cook another 3 minutes per side.
- Place the steaks on a plate and serve a dollop of the lemon orange horseradish butter on top of the steak.
