Flank Steak and Twice Baked Potatoes

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.


Flank Steak and Twice Baked Potatoes

Yield: 4 servings


    Marinated Flank Steak
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 2 Tblsp dijon mustard
  • 2 Tblsp dried cilantro
  • 1 tsp chipotle powder
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 3 cloves garlic, minced
  • Twice Baked Potatoes
  • 3 russet potatoes, washed and dried
  • 1 Tblsp Olive oil
  • salt
  • 1 Tblsp butter, softened
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, halved
  • salt and pepper
  • optional toppings: crumbled bacon, chives, scallions, 1/4 tsp red pepper, 1 clove garlic, minced


    Flank Steak
  1. Combine all the marinade ingredients into a gallon plastic bag.
  2. Add the steak and rest in the refrigerator for a hour.
  3. Prepare a grill or turn an oven to broil.
  4. Grill or broil the steak - 4 minutes each side.
  5. Let the steak rest for 10 minutes then slice thinly against the grain.
  6. Twice Baked Potatoes
  7. Preheat the oven to 400 degrees F.
  8. Rub the potatos with olive oil and salt. Prick each potato several times.
  9. Bake potatoes for an hour until the potato gives when you squeeze it. (I use a pot holder when testing this!)
  10. Let potatoes cool slightly, until they can be touched without injury.
  11. Cut the potatoes in half lengthwise.
  12. Scoop the insides of the potato into a mixing bowl.
  13. Add the butter and milk and blend.
  14. Add the sour cream, 1/2 cup cheddar cheese and any additional toppings to the potato mixture and mix until desired smoothness.
  15. Spoon the filling back into the potato halves.(I only used 4 potato halves to get nice heaping potatoes).
  16. Place the filled potatoes on a sheet pan and top with the remaining 1/2 cup cheddar cheese. (If you are making these ahead, stop at this point and refrigerate the potatoes on the sheetpan, covered in plastic wrap.Then bring to room temperature before baking).
  17. Preheat oven to 350 egrees F.
  18. Bake the potatoes for 15-20 minutes until filling is warmed and the cheese is melted.










  1. I’m going to make that marinade…it sounds delish. I’ve never had success with flank steak, but I’m sure it’s because I’ve overcooked it! This sounds like game day food, for sure. Hmm, UGA will be playing LSU this Sat. Thanks for my game day menu!

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