GARLIC BUTTER STEAK POTATOES Mar 3 Written By Summer Ahmed https://www.youtube.com/shorts/6gge0z5aisYPrintWith ImageWithout ImageGARLIC BUTTER STEAK POTATOES Yield 4Prep time10 MinCook time1 H & 10 MTotal time1 H & 20 MIngredients4 large russet potatoes (oil and salted)2 lbs steak of choice (I did ribeye)1 tsp chili powder 1 tsp paprika1 tsp garlic powder1 tsp black peppersalt to taste2 tbsp butter2-4 cloves garlic, mincedhalf bundle cilantro, finely choppedPotato Filling:6oz jalapeno pepper jack2 tbsp butter1/4 cup sour cream2 garlic cloves, grated1/2 bundle cilantro, finely chopped1 tsp chili1 tsp paprika1 tsp garlic powder 1 tsp black peppersalt to tasteInstructionsStart by washing and drying your potatoes, then poke them a few times with a fork so the steam has somewhere to go. Drizzle them with oil, sprinkle generously with salt, wrap them in foil, and toss them into a 400°F oven for about an hour until completely tender.While the potatoes bake, cube up your favorite steak — ribeye works beautifully here. Season it with chili powder, garlic powder, paprika, salt, and black pepper.Once the pan is smoky hot, add your steak in a single layer and let it sear for about two minutes. Give it a quick toss, then add a knob of butter. As the butter melts, add in some minced garlic and let everything coat the steak. Kill the heat and finish with a handful of fresh cilantro. Set aside.When the potatoes are done, slice the tops open while they’re still hot and carefully scoop out the insides into a bowl. To your potato mixture add jalapeño pepper jack, a little more butter, a spoonful of sour cream, minced garlic, chopped cilantro, and the same spices you used on the steak. Mix well.Spoon the potato mixture back into each potato. Top generously with the steak and drizzle over any leftover garlic butter from the pan.Optionally, finish with a little queso on top and serve hot.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanpotato Summer Ahmed
GARLIC BUTTER STEAK POTATOES Mar 3 Written By Summer Ahmed https://www.youtube.com/shorts/6gge0z5aisYPrintWith ImageWithout ImageGARLIC BUTTER STEAK POTATOES Yield 4Prep time10 MinCook time1 H & 10 MTotal time1 H & 20 MIngredients4 large russet potatoes (oil and salted)2 lbs steak of choice (I did ribeye)1 tsp chili powder 1 tsp paprika1 tsp garlic powder1 tsp black peppersalt to taste2 tbsp butter2-4 cloves garlic, mincedhalf bundle cilantro, finely choppedPotato Filling:6oz jalapeno pepper jack2 tbsp butter1/4 cup sour cream2 garlic cloves, grated1/2 bundle cilantro, finely chopped1 tsp chili1 tsp paprika1 tsp garlic powder 1 tsp black peppersalt to tasteInstructionsStart by washing and drying your potatoes, then poke them a few times with a fork so the steam has somewhere to go. Drizzle them with oil, sprinkle generously with salt, wrap them in foil, and toss them into a 400°F oven for about an hour until completely tender.While the potatoes bake, cube up your favorite steak — ribeye works beautifully here. Season it with chili powder, garlic powder, paprika, salt, and black pepper.Once the pan is smoky hot, add your steak in a single layer and let it sear for about two minutes. Give it a quick toss, then add a knob of butter. As the butter melts, add in some minced garlic and let everything coat the steak. Kill the heat and finish with a handful of fresh cilantro. Set aside.When the potatoes are done, slice the tops open while they’re still hot and carefully scoop out the insides into a bowl. To your potato mixture add jalapeño pepper jack, a little more butter, a spoonful of sour cream, minced garlic, chopped cilantro, and the same spices you used on the steak. Mix well.Spoon the potato mixture back into each potato. Top generously with the steak and drizzle over any leftover garlic butter from the pan.Optionally, finish with a little queso on top and serve hot.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanpotato Summer Ahmed
