Pan Seared Strip Steaks with Chipotle Butter and Twice Baked Potatoes Recipe
Ingredients
| Russet potatoes | 6 (FOR THE TWICE-BAKED POTATOES:) | |
| Soft goat cheese | 8 Ounce (FOR THE TWICE-BAKED POTATOES:) | |
| Scullions - 1/2 cup thinly sliced | ||
| Pureed canned chipotle chiles - 2 tablespoons | ||
| Butter | 2 Tablespoon (FOR THE TWICE-BAKED POTATOES:) | |
| Milk or low-fat milk - 1/2 cup | ||
| Salt | To Taste (FOR THE TWICE-BAKED POTATOES:) | |
| Pepper white | 1 To taste (FOR THE TWICE-BAKED POTATOES:) | |
| Butter | 8 Tablespoon (FOR THE CHIPOTLE BUTTER:) | |
| Canned chipotle chile in adobo sauce - 1 | ||
| Garlic | 1 Clove (5gm) (FOR THE CHIPOTLE BUTTER:) | |
| Red onion | 2 Tablespoon, chopped (FOR THE CHIPOTLE BUTTER:) | |
| Salt | To Taste (FOR THE CHIPOTLE BUTTER:) | |
| Black pepper | 1 To taste (FOR THE CHIPOTLE BUTTER:) | |
| Steaks | 6 Ounce (FOR THE STEAKS:) | |
| Cumin | 2 Tablespoon (FOR THE STEAKS:) | |
| Salt | To Taste (FOR THE STEAKS:) | |
| Black pepper | 1 To taste (FOR THE STEAKS:) | |
| Olive oil | 1/2 Cup (16 tbs) (FOR THE STEAKS:) | |
Directions
GETTING READY
1. Preheat the oven to 400 °F.
2. In a food processor, pulse together all the ingredients for the chipotle butter until completely incorporated.
3. Pour the chipotle butter onto a long sheet of parchment or wax paper and shape the mixture into a cylinder about 1 inch in diameter.
4. Place the cylindrical shape chipotle butter along the long side of the paper.
5. Leave about a 1-inch border between the butter and the edge of the paper.
6. Roll up the butter in the paper to form a log and refrigerate for at least 30 minutes. ( It can be refrigerated for up to 3 days)
7. Just before cooking the steaks, season with ground cumin, salt, and pepper.
MAKING
8. In a foil sheet, wrap the potatoes and bake in oven for 1 hour until tender.
9. Unwrap and let the potatoes cool to room temperature.
10. When they are cool enough to handle, chop the ends by 1/4 inch and hollow them carefully leaving the skin intact.
11. In a mixing bowl, place the pulp and add goat cheese, scallions, and chipotle puree; mash and mix.
12. In a small saucepan, heat butter and milk until hot and the butter has melted.
13. Pour the melted butter mixture into the potato-cheese mixture and season with salt and pepper; mix well.
14. Stuff the potato skins with the potato mixture.
15. On a baking sheet, place the stuffed potatoes and bake for 5 minutes until hot.
FINALISING
16. In a heavy cast-iron skillet, heat oil over high heat until the oil begins to smoke.
17. Add the seasoned steaks and sear for about 4 minutes on each side.
18. Cook 1 or 2 minutes longer on each side for medium- rare
SERVING
19. In a warm serving plate, center the steaks.
20. Slice the log of butter into 6 slices.
21. Place 1 slices of the butter on each of the steaks.
22. Serve immediately with a baked stuffed potato.
1. Preheat the oven to 400 °F.
2. In a food processor, pulse together all the ingredients for the chipotle butter until completely incorporated.
3. Pour the chipotle butter onto a long sheet of parchment or wax paper and shape the mixture into a cylinder about 1 inch in diameter.
4. Place the cylindrical shape chipotle butter along the long side of the paper.
5. Leave about a 1-inch border between the butter and the edge of the paper.
6. Roll up the butter in the paper to form a log and refrigerate for at least 30 minutes. ( It can be refrigerated for up to 3 days)
7. Just before cooking the steaks, season with ground cumin, salt, and pepper.
MAKING
8. In a foil sheet, wrap the potatoes and bake in oven for 1 hour until tender.
9. Unwrap and let the potatoes cool to room temperature.
10. When they are cool enough to handle, chop the ends by 1/4 inch and hollow them carefully leaving the skin intact.
11. In a mixing bowl, place the pulp and add goat cheese, scallions, and chipotle puree; mash and mix.
12. In a small saucepan, heat butter and milk until hot and the butter has melted.
13. Pour the melted butter mixture into the potato-cheese mixture and season with salt and pepper; mix well.
14. Stuff the potato skins with the potato mixture.
15. On a baking sheet, place the stuffed potatoes and bake for 5 minutes until hot.
FINALISING
16. In a heavy cast-iron skillet, heat oil over high heat until the oil begins to smoke.
17. Add the seasoned steaks and sear for about 4 minutes on each side.
18. Cook 1 or 2 minutes longer on each side for medium- rare
SERVING
19. In a warm serving plate, center the steaks.
20. Slice the log of butter into 6 slices.
21. Place 1 slices of the butter on each of the steaks.
22. Serve immediately with a baked stuffed potato.
Chef
