Cowboy Steak and Twice Baked Potato
Ingredients:
- Cowboy Steak
- 12 Bermuda onions, sliced 3/4-inch thick
- Olive oil as needed
- 1/4 cup crushed black peppercorns
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 2 tablespoons dry Cajun seasoning
- 2 tablespoons minced garlic
- 48 (4-ounce steaks) beef loin, tenderloin steaks, side muscle off, skinned
- Twice Baked Potatoes
- 24 whole Idaho® potatoes (70 count)
- 18 whole peeled and chunked parsnips
- 3 cups buttermilk
- 16 ounces plus 2 tablespoons butter
- 4 teaspoons minced garlic
- 3 cups sour cream (or crème fraîche)
- 2 cups chopped fresh chives
- 1-1/2 cups grated sharp Cheddar cheese
- 3 teaspoons grated nutmeg
- Salt & pepper, to taste
- 1-1/2 cups 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: Panbroil 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 16 ounces butter until lukewarm. Set aside.
- Sauté garlic in remaining 2 tablespoon 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.
