Tuesday, August 26, 2008

Pan Fried Steak and Twice-Baked Potatoes

This meal could not be easier. We had some extra Omaha steaks laying around, and I wasn't that hungry, so I threw this together. I got a baked tater, DH got some cow, and we were all pretty happy.

Pan-Fried Steak
In a saute pan, add olive oil, 1 close minced garlic, rosemary and 1 tsp worcestshire sauce. When oil is hot, place steak in pan. Sprinkle with fresh ground black pepper and a dash of kosher salt. Cook about 3 minutes on that side, flip and repeat. Continue until cooked to desired temperature.

Twice-Baked Potatoes
Bake two potatoes at 425 degrees for an hour. Take out of oven, let cool for 10 minutes. Slice in half lengthwise and scoop out middles into a large bowl. Add milk, a dash of 1/2 and 1/2, 1 tbsp butter, 2 tbsp fat free sour cream, salt and pepper, and mix with an electric mixer. Fold in shredded cheddar cheese, chopped bacon and broccoli florets. Spoon back into potato skins, garnish with more cheese, and bake at 350 for 20-30 minutes or until the peaks of potato are browned. Sprinkle with chives before serving.