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Rancho Steak Twice Baked Potatoes
Prep
cook
total
Ingredients
Steak Marinade:
- 2–2.5 lbs arrachera
- Juice of 3 oranges
- Juice of 3 limes
- 1/2 white onion, thinly sliced
- 5–6 cloves garlic, chopped
- 1/2 cup cilantro, chopped
- 1 Mexican beer
- 3–4 tbsp Spanglish Asadero Rancho Steak seasoning
Potatoes:
- 4–5 large russet potatoes
- Olive oil
- Spanglish Asadero Garlic Salt
- 4–5 tbsp butter
- Splash of milk
- 2 cups Oaxaca cheese, shredded (divided)
- 5 cloves garlic, chopped
- Spanglish Asadero All Purpose seasoning
Grilled Pepper Chimichurri:
- Mix of mini sweet peppers
- 3-4 Jalapeños
- 1.5 cups parsley, chopped
- 1/2 cup cilantro, chopped
- Olive oil
- Red wine vinegar
- Garlic, chopped
- Spanglish Asadero Garlic Salt
Directions
- Marinate the steak:
Combine all marinade ingredients and add arrachera. Mix well and marinate overnight or for at least 3 hours.
- Make the chimichurri first:
Grill sweet peppers and jalapeños until charred. Chop and mix with parsley, cilantro, olive oil, red wine vinegar, garlic, and Garlic Salt. Set aside.
- Bake the potatoes:
Coat potatoes with olive oil and Spanglish Asadero Garlic Salt seasoning, wrap in foil, and cook at 400°F (indirect) for 50–60 minutes until fork tender.
- Grill the steak:
Cook hot and fast until nicely charred. Rest 10 minutes, then chop.
- Make the filling:
Remove potato insides into a bowl. Mix with butter, splash of milk, 1.5 cups Oaxaca cheese, chopped garlic, and Spanglish Asadero All Purpose seasoning.
- Stuff & bake again:
Fill the potato shells, top with remaining cheese and chopped steak. Place back on the grill until cheese is melted.
- Finish:
Spoon over grilled pepper chimichurri and serve immediately.
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