Steak And Skins Recipes

Steps:

• Toppings: Sauteed onions and roast beef, Worcestershire sauce and Cheez Whiz
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Steps:

• Cut potatoes, skins-on, into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
• Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat and 5 minutes. Turn off heat and let stand.
• Heat a large nonstick skillet over high heat. Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, 1 turn of the pan, the oil will smoke ¿ don't freak out, just add the meat and start searing it up. Brown the strips on all sides hit it with some Worcestershire sauce then push it off to 1 side of the pan. Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together. Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry. Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning.
• Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese. Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash. Yum-o!

Steps:

• Prepare Farm Rich Loaded Potato Skins according to package instructions. Top skins with sour cream. Top with chives. Next add sliced flank steak or prepared steak strips.

Steps:

• Set oven control to broil. Spray broiler pan with cooking spray. In small bowl, mix chili powder, coffee granules, cumin and brown sugar.
• Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper; rub with spice mixture. Place on broiler pan. Broil steak 4 inches from heat 12 minutes or until of desired doneness. Cover loosely with foil.
• Meanwhile, scrub potatoes; place in single layer in 9-inch square microwavable dish. Cover with microwavable plastic wrap, folding back corner to vent steam. Microwave on High 5 to 6 minutes or until tender. Let stand 5 minutes. Cut potatoes in half; place on cookie sheet. Drizzle with butter. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with cheese. Broil 2 minutes or until cheese is melted. Sprinkle with onions.
• Thinly slice steak across grain. Serve with potato skins.