Enjoy our recipe Baked Potato with Steak and Creamy Dip by feastr. Ideal to lose weight. High Protein and very tasty.
|Calories||2712 kJ (648 kcal)|
baking tray, non-stick frying pan, parchment paper, Spoon, chef's knife, spatula, cutting board, bowl, oven, fork, plate
Take the steak out of the fridge, put on a plate and leave to rest for at least 15 minutes. If you want the perfect steak experience leave it to rest until the meat reaches room temperature.
Preheat the oven to 400 °F.
Wash and pierce the potatoes all around with a fork. Put the potatoes on a baking tray lined with parchment paper. Rub with the olive oil and season with salt. Bake for approx. 50 minutes.
Mix the yogurt with water, lemon juice, and honey until creamy.
Finely chop the green onion and gherkins and mix with the yogurt. Season with salt and pepper.
Trim approx. ¾ in off the base of each asparagus and put the spears on a plate.
Rub the asparagus with olive oil and season with salt and pepper.
Approx. 20 minutes before the potatoes are done, add the asparagus to the oven.
Approx. 10 minutes before the potatoes are done, generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes each side until it is medium.
Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute. Each time you turn it, rub it with garlic and brush it with a rosemary twig.
Put the steak on a plate and leave to rest for approx. 3-5 minutes.
Transfer the potatoes on a plate, cut them open lengthwise and top with the cottage cheese. Add the steak and asparagus.
Enjoy your meal!