Sunday, December 26, 2010

Killer Flank Steak and Ultimate Twice Baked Potatoes

Killer Flank Steak

  • 2 lb. flank steak
  • 1/4 c soy sauce
  • 1/4 c olive oil
  • 1/2 T dried Italian seasoning
  • 1 T lemon juice
  • 2 cloves garlic, minced
  1. Place steak in a covered container or ziploc bag.  Combine remaining ingredients and pour over steak.  Marinate at least 20 minutes at room temperature or up to 24 hours in the refrigerator, turning occasionally. 
  2. Grill over medium coals for 6 minutes.  Turn and grill for an additional 6-8 minutes until cooked to desired doneness.  Slice thinly on the diagonal.  Serves 3-4.
I love this recipe, not only because it is so easy and quick, but because the marinade is extremely flavorful (also a great chicken marinade).  You can also do this under the broiler in your oven, but I think it's best cooked on the grill. This recipe comes from the Junior League Gold n' Delicious cookbook.

Ultimate Twice Baked Potatoes

  • 6 large baking potatoes
  • 8 slices bacon, cooked and chopped (3 T reserved)
  • 1 c light sour cream (can also use non-fat plain yogurt)
  • 1/2 cup non-fat milk
  • 1-2 t salt
  • 1-2 t pepper
  • 1 c sharp cheddar cheese, grated (4 T reserved)
  • 8 green onions, sliced (2 T reserved)
  1. Preheat oven to 350 degrees.
  2. Bake potatoes in preheated oven for 1 hour.
  3. When potatoes are done, allow them to cool for 10 minutes.  Slice the potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.  To the potato flesh, add bacon, sour cream, milk, salt, pepper, cheese, and green onions.  Mix until creamy.
  4. Spoon the mixture into the potato skins.  Top with reserved ingredients (cheese, bacon, and green onions).  Bake another 15 minutes.
I pack the potatoes skins pretty full, so although I use 6 potatoes (you would assume that leads to 12 twice baked potatoes), I get 8-10. The presentation is great and it makes a potato side dish feel much more special with very little extra work. This recipe is adapted from

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