Grilled Pepper Steak with Salt Baked Potato and Baby Greens

I am currently lying on my couch completely full and satisfied. I have finally learned how to grill a steak! Tonight I grilled steak and made salt-encrusted baked potatoes (fully loaded with homegrown chives) and I even was able to serve a small salad with greens from our very own garden! Here’s what I made and how I made it:

2 thick steaks (I got the pre-peppered kind from the store)
2 baking potatoes
Baby salad greens
white of one egg
kosher salt
olive oil
1/4 lemon
2 strips of bacon
pickled jalapeños
shredded cheddar cheese
chives or green onions
sour cream

Preheat oven to 425 degrees. Poke your potatoes all over with a fork. Coat them with egg white and cover them all over with kosher salt. Place in a baking pan and bake for one hour. Meanwhile, chop up your bacon and fry over medium-low heat until crispy. Drain on a paper towel.

When there is 20 minutes left on the potatoes, heat up your grill so it’s around 600 degrees, or super hot. When there is 10 minutes left on the potatoes, put the meat on the grill. Grill four minutes on each side, then remove from grill and cover with foil.

When the potatoes are done cut a slit down the middle and puff them up using potholders. Add the butter, cheese, jalapeños, bacon bits, sour cream and top with chives.

Drizzle your greens with olive oil and then squeeze a wedge of lemon over them. Sprinkle with salt and pepper.

Serve with a glass of Mariette Old Vine Red and then go into a meat coma.

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