Overall, this really was one of the best meals I've had/made in a while. The cut of steak (I think it was a rib-eye) was just perfect, I didn't over-grill the steak (for once), the marinade was of course, fantastic, and the twice-baked potato was well...out of this world! The flavor of the gouda really came through and refined the consistency of the potato stuffing as it melted throughout. I'm not one to repeat meals from week to week, but since I'm having trouble thinking about much else as I prepare my menu for next week, I might just have to.
- 3/4 cup reduce-sodium soy sauce
- 1/4 cup canola oil (I use extra virgin olive oil)
- 1/4 cup honey
- 1/4 cup water
- 3 scallions, chopped (I use 1 tbsp dried onion flakes)
- 3-4 cloves garlic, roughly chopped
- 18 oz flank steak*
- Combine all ingredients except the steak in a large Ziploc bag. Close the zipper and squeeze ingredients to combine, making sure to incorporate the honey.
- Add the steak to the bag and release as much air as possible before closing the zipper.
- Refrigerate for at least 2 hours or overnight, remembering to turn the bag over every few hours.
- Grill to your liking.
* Note: I almost can never find flank steak so I use NY strip, rib-eye, or London broil. Usually London broil is a large cut of meat so I increase the marinade recipe by 1/2 or even double, if necessary.
Active prep time: 5 minutes
Inactive prep time: 2 to 24hours
Cook time: approx 7 minutes per side, depending on weight
Serves: 2 - 6 (depending on cut of meat)
Gouda Twice-Baked Potato
- 2 large Russet or Idaho potatoes (10-12 oz each)
- 1/2 cup plus 2 tbsp shredded gouda cheese
- 1 tbsp butter
- 1 tsp garlic powder
- 2-3 tbsp reduced-fat sour cream
- salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees F.
- Wash and stick potatoes with a fork a couple of times. To cut down on oven cooking time, I pre-cook the potatoes in the microwave oven for about 7 minutes on high - depending on weight - then transfer them to the oven for 45 minutes, turning over once. The potatoes should be soft on the inside but the skin should be almost crispy. (You can also skip the microwave stage and bake potatoes for 45 minutes then turn over and bake for an additional 30 minutes.)
- Remove potatoes from oven and with a sharp knife, slice off the top of the potato. Scoop out potato into a medium bowl, being careful not to push through the skin and leaving enough potato so that the skin doesn't become floppy.
- Add only 1/2 cup gouda and all remaining ingredients to the bowl and stir until mixture becomes creamy - do not over stir. If mixture is too stiff, add a little more sour cream or a dash of milk.
- With a spoon, carefully refill potato skins with potato mixture. Sprinkle each potato with 1 tbsp remaining shredded gouda.
- Place potatoes on a baking sheet and return to hot oven. Bake for an additional 10 minutes then turn the broiler on for 2 minutes to melt and slightly brown cheese topping.
Prep time: 10 minutes
Cook time: 55 minutes