A delightful twist on the classic steak and potato dish, combining tender beef with flavorful toppings for a satisfying meal.
Wash the potatoes thoroughly and pierce them with a fork.
Piercing the potatoes allows steam to escape, preventing them from bursting during cooking.
Arrange the potatoes on a microwave-safe plate, leaving space between them.
Spacing the potatoes ensures even cooking.
Microwave the potatoes on high for 15-18 minutes until tender, or bake them in a 425°F oven for 40-60 minutes.
Check the potatoes for doneness by inserting a fork; it should slide in easily.
Preheat the broiler or grill.
Preheating ensures the steak cooks evenly and develops a nice crust.
Trim any excess fat from the steak and season as desired.
Trimming the fat prevents flare-ups during cooking.
Cook the steak under the broiler or on the grill for 16-18 minutes for medium-rare, turning once halfway through.
Use a meat thermometer to ensure the steak reaches your desired doneness.
Let the steak rest for 5 minutes before slicing it into bite-sized strips.
Resting the steak allows the juices to redistribute, keeping it moist.
Gently roll each potato under your hand, then cut an X on the top and press the ends to open.
Rolling the potatoes softens the insides, making them fluffier.
Top each potato with steak strips, spinach, and red onion slices, then drizzle with vinaigrette dressing.
Arrange the toppings attractively for a visually appealing presentation.
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