Garlic Herb Steak

🥘 Ingredients

• butter
  2 tbsp
• capers
  1 tbsp
• chili flakes
  1 pinch
• cream cheese
  2 oz
• dijon mustard
  2 tbsp
• garlic
  1 head
• italian cheese blend
  ½ cup
• lemon
  1 unit
• olive oil
  3 tbsp
• paprika
  ½ tsp
• parsley
  ¼ cup
• russet potato
  2 unit
• scallions
  2 unit
• sirloin steak
  1 lb
• sour cream
  2 tbsp
• sugar snap peas
  8 oz
• vegetable oil
  1 tbsp

🍳 Cookware

• baking sheet
• aluminum foil
• large bowl
• small bowl
• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to position nearest flame and preheat broiler to high. Line a baking sheet with aluminum foil . Prick russet potato all over with a fork, then rub with a drizzle of olive oil . Season all over with salt and pepper. Place in a large bowl . Microwave on high for ⏱️ 5 minutes .

   russet potato: 2 unit, olive oil: 3 tbsp
2. 

   2

   Flip potatoes over with tongs and microwave until tender, ⏱️ 5 minutes to ⏱️ 7 minutes more. Set aside to cool. Meanwhile, trim scallions . Mince white parts until you have 1 tbsp; thinly slice the rest. Remove any large stems from parsley , then finely chop. Zest 1 tsp zest from lemon , then halve. Squeeze 1 tbsp juice into a small bowl . Finely mince garlic .

   scallions: 2 unit, parsley: ¼ cup, lemon: 1 unit, garlic: 1 head
3. 

   3

   In a small bowl , mix olive oil, minced scallion whites, parsley, garlic, lemon juice, half the lemon zest, and a pinch of chili flakes . Season with salt and more chili flakes to taste. Place cream cheese and 1 tbsp butter in a medium bowl . Microwave until just softened, about ⏱️ 10 seconds .

   chili flakes: 1 pinch, cream cheese: 2 oz, butter: 2 tbsp
4. 

   4

   Halve potatoes lengthwise. Carefully scoop out insides, leaving about ¼-inch around the perimeter. Add insides to bowl with cream cheese, followed by sour cream , half the italian cheese blend , remaining scallions, and a large pinch of salt and pepper. Mash until mostly smooth. Stuff skins with potato mixture. Place on lined baking sheet. Sprinkle with remaining Italian cheese and set aside.

   sour cream: 2 tbsp, italian cheese blend: ½ cup
5. 

   5

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Dry sirloin steak with a paper towel; season with salt and pepper. Cook in pan until done, 3-5 minutes per side. Transfer to a cutting board. Wipe pan, heat a drizzle of oil in it over medium-high heat, and add sugar snap peas , 2 tbsp water, and salt and pepper. Cook until tender, ⏱️ 2 minutes to ⏱️ 3 minutes . Take off heat and stir in dijon mustard , rest of zest, 1 tbsp butter, salt, and pepper.

   vegetable oil: 1 tbsp, sirloin steak: 1 lb, sugar snap peas: 8 oz, dijon mustard: 2 tbsp
6. 

   6

   Broil potatoes until cheese melts and begins to brown, about ⏱️ 3 minutes . Divide between plates and sprinkle each with a pinch of paprika . Slice steak against grain, then add to plates. Spoon garlic sauce over steak. Drain capers and scatter over steak. Serve with snap peas to the side.

   paprika: ½ tsp, capers: 1 tbsp