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.
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