Classic steak and baked potato with a touch of indulgence. The recipe features perfectly cooked steaks atop fluffy baked potatoes, complemented by caramelized onions and sautéed mushrooms.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Ben Newman (Spud Man)
From Saturday Kitchen
This meal provides a good source of protein from the steak and complex carbohydrates from the potato. However, it’s high in saturated fats from butter and beef, and relatively low in vegetables. The overall nutritional balance results in a moderate health score. (nutri-score)
Equipment
- Frying pan or ridged griddle pan
- Chopping board
- Knife
- Spatula or tongs
Ingredients
For the Baked Potatoes
- Jacket potatoes: 2
For the Fried Onions and Mushrooms
- Olive oil: 2 tbsp
- Unsalted butter: 1 knob
- Large onions: 2, sliced into thin rounds
- Button or chestnut mushrooms: 200g/7oz, sliced
For the Steak
- Lean rump or sirloin steaks: 2 (150g/5½oz each)
- Olive oil: for brushing
- Salt and freshly ground black pepper: to taste
To Serve
- Butter: 2 large knobs
- Condiments: mustard, horseradish sauce, Worcestershire sauce, or béarnaise sauce
- Salt and freshly ground black pepper: to taste
Method
Bake the Potatoes
- Preheat the oven to 220C/200C Fan/Gas 7.
- Place unwrapped potatoes in the oven.
- Bake for approximately 1 hour 30 minutes, or until soft when squeezed.
Prepare the Onions and Mushrooms
- Heat oil and butter in a frying pan over medium heat.
- Add onions and cook for 15 minutes, stirring occasionally, until soft and golden brown.
- Remove onions and keep warm.
- In the same pan, cook mushrooms for 5 minutes until tender and golden brown.
- Remove and keep warm.
Cook the Steaks
- Brush steaks with oil and season with salt and pepper.
- Heat a heavy frying pan or griddle pan until smoking hot.
- Sear steaks for 2-3 minutes each side for rare to medium-rare (longer for well-done).
- Remove from pan and let rest on a chopping board.
Serve the Dish
- Cut a cross in each baked potato and gently press to open.
- Add a knob of butter to each potato and season with salt and pepper.
- Top potatoes with fried onions and mushrooms.
- Slice the rested steaks and arrange on top of the vegetables.
- Serve immediately with chosen sauces.
Nutri-score Health Check
Nutri-Score: C (Moderately healthy)
This steak and baked potato dish receives a Nutri-Score of C, indicating it’s moderately healthy. Here’s a breakdown of the factors considered:
Positive factors:
– High-quality protein from the steak
– Complex carbohydrates from the baked potato
– Some vegetable content from onions and mushrooms
Negative factors:
– High saturated fat content from butter and beef
– Relatively high calorie content
– Limited variety of vegetables
– Potential for high sodium content depending on seasoning and sauce choices
The score could be improved by:
– Using leaner cuts of meat or reducing portion sizes
– Incorporating more vegetables into the dish
– Limiting the amount of added butter
– Choosing lower-sodium condiments
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value may vary based on specific ingredients and preparation methods used.
Recipe FAQ
- Can I use a different type of potato? Yes, any large baking potato variety will work well.
- How can I tell if my steak is cooked to my liking? Use a meat thermometer or the finger test method for doneness.
- Can I prepare any parts of this meal in advance? You can bake the potatoes and prepare the onions and mushrooms ahead of time, but cook the steak just before serving.
- What’s the best way to reheat leftovers? Reheat the potato in the oven and briefly warm the steak in a pan to avoid overcooking.
- Can I make this dish healthier? Use less butter, add more vegetables, and choose a leaner cut of steak.
- What’s a good vegetarian alternative for the steak? Grilled portobello mushrooms or a plant-based steak alternative could work well.
- Can I cook the steak on a grill instead? Absolutely! Grilling will add a nice smoky flavor to the steak.
- What wine pairs well with this dish? A full-bodied red wine like Cabernet Sauvignon or Malbec would complement the steak nicely.
- Is this recipe gluten-free? Yes, but double-check any store-bought sauces for gluten-containing ingredients.
- Can I use dried herbs instead of fresh for seasoning? Yes, but use them sparingly as dried herbs are more concentrated in flavor.
- How long should I let the steak rest before slicing? Let the steak rest for about 5 minutes to allow the juices to redistribute.
- Can I use a different type of mushroom? Any mushroom variety will work well in this recipe.
