Steak and Blue Cheese Stuffed Baked Potatoes

Ingredients

2 medium russet potatoes

1 tbsp extra-virgin olive oil, plus more for brushing

1 lb London broil, about 1 1/2 inches thick

Kosher salt and freshly ground black pepper, to taste

3 oz soft blue cheese (about 3/4 cup)

3 tbsp sour cream

3/4 cup fresh parsley, chives, and/or scallions, roughly chopped

1 shallot, thinly sliced

1/2 cup dry red wine

1 cup low-sodium beef broth

3 tbsp cold unsalted butter

Preparation

1. Preheat the oven to 425°F. Pierce each potato all over with a fork. Brush with olive oil and bake directly on the oven rack until tender and the skins are crisp, 50–60 minutes. Keep warm.

2. Pat the steak dry with paper towels and season generously on both sides with salt and pepper. Rub with 1 tablespoon of the olive oil. In a small bowl, combine the blue cheese, sour cream, and herbs and mash together until well mixed. Set aside.

3. Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon of salt and drizzle lightly with the olive oil. Add the steak and weigh it down with a heavy skillet. Cook until deeply browned, about 4 minutes. Flip, replace the weight, and cook the other side for 3 minutes. Reduce heat to low, remove the weight, and cook 1–4 more minutes for medium-rare. Transfer to a plate and let rest for 5 minutes.

4. Return the skillet to medium-high heat. Add the shallot and wine and boil until reduced and thickened, about 4 minutes. Stir in the broth and any resting juices from the steak and cook for 5 minutes. Whisk in the cold butter 1 tablespoon at a time until the sauce is glossy. Split open the baked potatoes and top generously with the blue cheese mixture. Slice the steak thinly against the grain and serve alongside the potatoes, with the sauce spooned over.

Notes

Inspired by Food Network.