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Peppercorn Steak Stuffed Potato

Peppercorn Steak Stuffed Potato

  • Author: Marty Boyd
  • Yield: 2 1x


  • Marinade:
  • 1/2 teaspoon salt
  • 1 tablespoon peppercorn
  • 2 tablespoons black pepper
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 red onion thinly sliced
  • Ingredients
  • 3/4 pound thinly flank steak
  • 2 large baking potatoes, scrubbed
  • 1/2 pound fresh green beans, trimmed
  • 3 slices applewood smoked bacon
  • 1/4 cup beef broth
  • 2 tablespoons sour cream


  1. 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.
  2. 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.
  3. 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 1/4 cup water stirring to mix with bacon. Cover and cook until beans are the desired doneness. (I prefer mine still tender crisp)
  4. 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.
  5. 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.
  6. 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.