The evenings have finally started getting cooler, here in Atlanta. It puts me in the mood for something a little heavier – not beef stew kind of heavy- but steak and potatoes. So, I decided to cook a flank steak and twice baked potatoes. Nothing fancy, just easy, good comfort food. Twice baked potatoes have been a part of our Christmas diner for years (along with beef tenderloin and caesar salad with homemade dressing). They are one of my nephews favorite dishes. I like them because , you know me, they are easy, delicious and can be made ( partially) in advance.
I baked the potatoes earlier in the afternoon. Now, there’s always debate on how to bake a potato – oven vs microwave, foil vs no foil, rubbed with salt vs plain. Personally, I’m in the oven, no foil, salt club – especially for twice potatoes, because I want a sturdier, crunchier, tastier skin. I always bake at least one extra potato. I do this for two reasons 1) there’s more potato to pile up into the potato skins and 2) I often scoop too close to the skin when emptying the skins and damage the skin, so I have extra skins in reserve. ( If I dont’ use them for twice baked, they can turn into a great potato skin treat later.) Anyway, once they are cool enough to handle I slice the skins in half, lengthwise and scoop the insides into a mixing bowl. I then add all my favorite baked potato fixins, turn on the mixer and voila! Yummy, creamy potatoey(?) goodness. You’ll see some measurements in the recipe below, but feel free to improvise. Then I scoop the creamed potatoes back into the potato skins , put them on a cookie sheet and put them back in the oven to bake.
As for the flank steak, this time I marinated it for an hour in a concoction I found on the internet and then fiddled with- me, leave well enough alone, rarely! This is a great marinade too. Flank steak grills quickly but can be tough if cooked too long. I find four minutes a side is perfect. It can also be cooked on a broiler. I let it rest and then sliced it thinly against the grain.
I planned to serve it with sauteed spinach, but don’t ask… the game was on and I got a little distracted ……….. and some great sour dough bread from H&F Bread Co that I bought at the Peachtree Road Farmers Market. (If you live in Atlanta- you HAVE to try their bread!) So without the spinach the meal was a little starch heavy. Oh well. I ate a big salad the next day.