First, I started by covering a large baking potato in EVOO, salt and pepper and placing it in the oven for 40 minutes at 400 degrees. Once it finished baking and cooled, I scooped out all of the middle into a bowl.
The recipe called for sharp white cheddar cheese, which I did not have. Instead, I added to the potato pulp, sharp cheddar cheese, sour cream, butter, chives, and horseradish. Next, I wrapped the filled potatoes with a strip of bacon and added to the oven for an additional 15 minutes.
While those were baking, a heated my cast iron skillet until it starting smoking (Even though my smoke detector starting going off, but that is what the recipe said). I added the flat iron steak that I seasoned with Worcestershire sauce, salt, and pepper and seared on both sides for a total of 8 or 9 minutes. Next, I let the meat rest. Once it sit for about 5 minutes to let the juices redistribute, I sliced it and topped with EVOO and chopped parsley. Lastly, I plated the steak slices with the twice baked potato and served.
And, even Alex couldn't wait to eat it. "Bi! Bi! Bi! (Bite, bite, bite)"
The end results are this: My wonderful husband gave the potato and A! He is not used to the horseradish taste, but he said it was excellent! The steak he gave a B. He is not much for any steak that is not cooked on a charcoal grill. Darren also stated that it may have been the "green stuff" on it that gave it a "twang". Lol! I also liked the twice baked potato, but also gave the steak a B. The cut of meat was tough. If I was to do it again, I would definitely tenderize it and grill it outside. However, Alex loved the steak and kept asking for more!
Here is a link to the recipe:
http://www.rachaelrayshow.com/food/recipes/cast-iron-steaks-and-bacon-wrapped-potato-skins/
I love this blog!
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