Peppercorn Steak Stuffed Potato
What to do with my beautiful green beans?????
Peppercorn Steak Stuffed Potato…………..
In our community,there is place called Arthur’s Garden Deli. They have awesome sandwiches, salad, and stuffed baked potatoes. Tim and I had sandwiches the other day, and the stuffed potato menu caught my eye. When we got home, I kept thinking about a stuffed potato and my green beans. My first thought was a steak, baked potato and green beans…………then light bulb moment!!!!! Why not stuff a potato with all of those ingredients?? No reason not too!
I purchased what I thought was a flank steak at my local grocery store, but when I opened the package, I discovered that it was very thinly sliced pieces. Good and bad, I had wanted to marinade a whole piece of flank steak, grill it, slice it thin, and put it in the potato….that’s the bad part…….the good part was that it saved me work being pre sliced, and the marinade really got into those thin strips.
Now, about the marinade, it has a lot of pepper!!! My spice loving hubby of course loves pepper…….he takes the cap off at restaurants and pours the pepper instead of shaking it…….he’s so cute……….. The dijon, balsamic, and red onions round out the marinade flavors. I marinaded over night but if you have the thin strips and are crunched for time even a few hours will do.
Green beans beg for bacon…….enough said.
Ok, so I had the potato, I had the steak, and I had the green beans. Baked potatoes need sour cream, and steak needs a sauce……hmmmm.
So, I kept the marinade with all that pepper and red onion, cooked it down, added beef broth and finished with sour cream……..Black Peppercorn Gravy.
To serve, I placed the beans on the plate, put the potato on top, stuffed it with the meat, and covered with the gravy…….ta da!!!! The Peppercorn Stuffed Potato is born…….enjoy!
- ½ teaspoon salt
- 1 tablespoon peppercorn
- 2 tablespoons black pepper
- 1 tablespoon dijon mustard
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic, minced
- ½ red onion thinly sliced
- ¾ pound thinly flank steak
- 2 large baking potatoes, scrubbed
- ½ pound fresh green beans, trimmed
- 3 slices applewood smoked bacon
- ¼ cup beef broth
- 2 tablespoons sour cream
- Whisk the first 7 marinade ingredients in a large bowl until emulsified. Stir in red onions and beef. Marinade for 6-8 hours or overnight.
- Place scrubbed potatoes in a 400* oven. Lay them directly on the oven rack or place them on a baking sheet. Bake for 45 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
- While the potatoes are baking, dice the bacon and place in a saucepan over medium high heat. Cook bacon until just crisp. Add trimmed green beans, and about ¼ cup water stirring to mix with bacon. Cover and cook until beans are the desired doneness. (I prefer mine still tender crisp)
- Remove meat from marinade and set marinade aside. Cook beef over high heat for about a minute per side. Remove from pan and set aside.
- Place the reserved marinade in a small pan and bring to a boil. Add beef broth and return to boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and whisk in sour cream.
- Place beans on serving platter. Cut a slice in the center of each potato and pinch the potato open. Place meat inside the potato. Pour sauce over potatoes and serve.