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Monday, April 4, 2011

saucy steak strips with twice-baked potatoes

 

Every once in a while, my husband gets the urge to cook.  This is a wonderful, wonderful thing because what he makes is always out-of-the-world fantastic.  Today, because This Week's Cravings is featuring husbands who cook, I'm letting mine take the reigns and show you how to make one of his most recent creations.  Believe me...it's delicious!



I'm Kristin's husband, and I occasionally get the urge to cook something for her.  I have no clue why I cooked for my wife that night, but I did, and it was good.  I made some twice baked potatoes, Brussels sprouts with chopped bacon cooked in the bacon grease, and steak strips with mushrooms and a balsamic vinegar sauce.  I'm going to show you specifically how to make the twice baked potatoes and the steak strips.

Herbed Twice-Baked Potatoes
from Taste of Home's Light and Tasty 2006

Wash two medium potatoes, pierce, and bake at 375 degrees for one hour or until tender.  Let them cool for ten minutes, and then cut them in half lengthwise.  Spoon out the contents leaving just a thin shell.


Mash the potato pulp and mix with cream cheese, chives, salt, basil, cayenne, milk, and butter.


 
Spoon back into the potato shells.


Sprinkle with garlic powder and paprika, and bake for an additional 15-20 minutes.


Serve these alongside saucy steak strips.


Saucy Steak Strips


Mix two tablespoons of balsamic vinegar, two tablespoons of Worcestershire sauce, and one tablespoon of a spicy barbecue sauce.


Rub sirloin steak (1.5-2 pounds) with ground pepper and broil about 4 inches from the heat source for seven minutes.


Then flip the steak, spoon roughly half of the sauce over the top, cover with sliced mushrooms, and broil another five to seven minutes.


Slice steaks into thin strips and mix with mushrooms and remaining sauce.


Our favorite sides?  Twice baked potatoes and Brussels sprouts with bacon!


Herbed Twice-Baked Potatoes
adapted from Taste of Home's Light and Tasty 2006
2 medium baking potatoes
1 1/2 oz. cream cheese, cubed
1 T. snipped green onions
1/4 t. salt
1/4 t. dried basil
dash cayenne pepper
3 T. milk
1 1/2 t. butter, melted
dash garlic powder and paprika

Scrub and pierce potatoes.  Bake at 375 degrees for one hour or until they are tender.  Cool for ten minutes, and then cut potatoes in half.  Scoop out the pulp, leaving a thin shell.  Mash the pulp with the cream cheese, onion, salt, basil, and cayenne.  Add milk and 1 1/2 teaspoons of butter; mash.  Spoon back into potato shells.  Sprinkle with garlic powder and paprika and bake for another 15-20 minutes.  Serves 4.

Saucy Steak Strips
2 T. balsamic vinegar
2 T. Worcestershire sauce
1 T. spicy barbecue sauce
1.5 to 2 lbs. sirloin steak
8 oz. sliced mushrooms
pepper to taste

Mix the balsamic vinegar, Worcestershire sauce, and barbecue sauce.  Rub the steak with pepper and broil about 4 inches from the heat source for seven minutes. Then flip the steak, spoon roughly half of the sauce over the top, cover with sliced mushrooms, and broil another five to seven minutes. Slice steaks into thin strips and mix with mushrooms and remaining sauce.  Serves 6-8.

Hubby Cooks!

Calling all men!  We want to see the recipes that YOU like to cook.  If you have a specialty dish that you like to cook for your wife, we want to see it!  Link them up here!

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