Tuesday, January 13, 2009

Flat Iron Steaks with Twice Baked Tater Casserole

My husband and I had a HUGE craving for a good old meat and tater dinner the other night, so I started looking around to see what we had to curb this craving and I found in the freezer what we at the Dunkin house feels to be the best steak ever, Flat Iron. Flat Iron steaks are so tender and juicy no matter how you cook them, even if you over cook them, I had forgotten that we had one left and my husband was thrilled with the great find. Now for the tater part of our craving, we didn’t just want plain mashed or baked taters so we put our heads together and decided on a twice baked tater casserole. This dinner was just what we were looking for in hearty, meat and tater craving meal.

For the Steak:

2 - 6oz. Steaks
2 Tbs. - Weber Grill Creation Smokey Mesquite

For the Twice Baked Tater Casserole:

2 - Medium Baking Potatoes (washed)
4 - Pieces of Bacon (cooked & chopped)
2 Tbs. - Butter
1/4 C. - Sour Cream
1/2 C. - Mozzarella (shredded)
1/2 C. - Cheddar Jack (shredded)
1/3 C. - Milk
1 ½ Tbs. - Chives
Salt & Pepper

Cook the taters in the microwave for about 12 minutes or until tender, when they are done remove the skin from the tater and place the tater in a bowl. To the bowl add the milk, butter and mix until light and fluffy. Stir in the sour cream, mozzarella, chives, half of the bacon and seasonings. Once fully mixed transfer to a greased baking dish, top with Cheddar Jack and remaining bacon then cook in a 370 degree oven for about 20 minutes or until fully heated and the cheese is melted. While the taters are cooking lay the steaks out on a cutting board and drizzle with some EVOO, sprinkle the Smokey Mesquite on both sides and rub it in. Pan sear the steaks in EVOO on medium heat for about 5-8 minutes a side or however you like your steaks to be done inside. Serve with a side salad or fruit and enjoy a classic meat and tater dinner.

Click here to Print Recipe...


Amy said...

That's one good looking tater casserole! I will have to give this a try soon!

Nina Timm said...

I don't recall seeing a flat iron steak around this part of the world. This meal makes me want to start hunting for a steak like that.

Donna-FFW said...

My husband would LOVE and INHALE this meal. Thanks for the post!

Anonymous said...

That looks great! Do you mind if I add you to my blog roll?

DocChuck said...

As a 66-year old native Texan and steak lover, I could never even guess how many porterhouse and t-bones I have eaten.

But the Flatiron has become my (and my wife's) very favorite. As you noted, it is VERY difficult to screw one up and they are so tender.

I also appreciate the strong "beefy" taste . . . a butcher told me that was because the flatiron was closer to the animal's heart. I don't know about that, but I really love the flavor.

They can be a bit hard to find (the butcher at my local Food Lion orders them for us), and since some restaurants have discovered them, the Flatiron has gotten a bit pricey (costs more that porterhouse in my area).

Great post. Thanks.

Grace said...

steak? i can take it or leave it. tater casserole with mounds of cheese? i'll take it every time. and greedily. :)

justeatfood said...

Oh, how I love steak and potatoes! Yum!

Sara said...

This looks great - I love flat iron steaks, they're delicious and usually pretty affordable!

StickyGooeyCreamyChewy said...

What a great meal! Flat Iron steaks are one of my favorite cuts. I buy them whenever I can find them.

Joie de vivre said...

That twice baked tater casserole looks really yummy! Why is it everything is better with bacon?

Jerri - Simply Sweet Home said...

Mary Beth, those potatoes looks awesome! I'm definitely saving this recipe!

Aggie said...

oh those taters are looking good!!!

MrsDocChuck said...

Our rather dire financial situation means no steaks for us -- for the forseeable future, at least.

But your baked tater casserole looked and sounded so delicious that I made it right away. We love rich foods and this was totally satisfying.


"Doc E", RN

Anonymous said...

If you have a Kroger around....they sell flat iron steak.

Anonymous said...

Hi,I make these potatoes a lot and there is only one thing I do different. I put in a packet of Hidden Valley Ranch dressing mix with the milk, butter and sour cream...YUM! It just gives it an extra zip that makes all the difference! I take them to potlucks all the time and always get rave reviews. Thanks for sharing and happy cooking!

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.