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Dine In: Steak and Potato Bites


My boyfriend is a carnivore if there ever was one. He likes meat. He likes potatoes. The more ways I can cook them, the better.

So, last Friday night, we were trying to decide what to make for dinner. I’d worked a long day, and he’d worked an even longer one at his job, where he doesn’t follow a traditional schedule. All that to say, we were both tired.

The temptation to go out was strong, but the lure of making a meal at home together and relaxing (this means yoga pants, people) was a far greater pull. While this meal has a lot of steps, it’s easy and comes together quickly.

Don’t flip the potatoes once you have them on the grill. That will get messy. Instead, after they’re golden-brown on the bottom, close the lid of the grill in order to let the tops of the potatoes get warm and melty.

You can make these as appetizers and serve a big group, or as a dinner for two as we did. (Make more steak and this could easily serve four, just by the sheer volume of potatoes!)

Steak and Potato Bites

Ingredients:

For the Potato Bites:
1 lb baby potatoes
1/2 cup butter, divided
1 cup mozzarella
1 to 2 chipotle peppers in adobo, diced super small
1/2 tsp onion salt
1/2 tsp garlic salt or powder
1/4 tsp smoked paprika
salt and pepper, to taste
1/4 cup olive oil

For the Steak Bites:
1 1/2 lb sirloin steak
4 Tbs butter
salt and pepper, to taste
1 to 2 Tbs roasted garlic
1 to 2 Tbs mixed black pepper, red pepper and paprika

Directions:
Preheat the grill to medium heat.

For the Potato Bites:
Boil your potatoes for 8 to 12 minutes, depending on their size, until they are fork-tender but still firm enough that they won’t fall apart when hollowing them out.

Drain your potatoes and allow to cool slightly.

Take a small measuring spoon or melon baller, and scoop out as much of the inside of the potatoes as possible without them falling apart. Transfer those scooped out bits to a food processor bowl that’s been fitted with a steel blade for mixing. Set the hollowed-out potatoes aside.

Add the rest of your ingredients to the food processor bowl, and process a few times until your potato mixture is the consistency of cookie dough. Add a small amount of olive oil, if necessary. Scoop out about 1 tablespoon of your mixture for each potato and start stuffing them. Place the finished potatoes in a grill pan.

Add butter; don’t fear the butter.

Put the grill pan on a preheated medium-heat outdoor grill, and cook for about 10 minutes (covered). Uncover and cook another 2 to 5 minutes, depending on the size of the potatoes and the heat of the grill. You want them browning on the bottom and the filling just starting to ooze and melt.

Once they are ready, carefully remove them from the grill and transfer them to a serving plate.

For the Steak Bites:
Cut the beef into bite-sized pieces; think beef tips when you go to a restaurant.

Add half of the butter to a cast iron pan. Put the pan on the grill. Allow it to sizzle a bit and start to turn to brown butter, then toss in your beef to cook it. Stir the beef as it cooks.

Sprinkle with salt and pepper; toss the rest of the butter, the garlic and the pepper into the pan.

Continue to cook and allow the spices to coat the meat. Total cooking time should only be about 6 or 8 minutes total, depending on the size of the beef pieces.

Remove from heat and transfer to a serving bowl or plate.

Nutritional Information: Calories Per Serving: 920, Calories from Fat: 549, Fat: 61 g (30 g Saturated Fat), Cholesterol: 260 mg, Sodium: 755 mg, Potassium: 1111 mg, Carbohydrates: 20 g, Fiber: 5 g, Sugar: 1 g, Protein: 74 g

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Posted in: Cooking, Dine In

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