Stuffed Potatoes with Grilled Steak

By lorik

Ingredients

• BRUSH:
• 4 russet potatoes, pierced with a fork (8 oz. each)
• 1/2 medium onion
• 2 tsp. olive oil
• GRILL:
• 3 cloves garlic, wrapped in foil
• 3 Tbsp. chopped fresh chives, divided
• 3/4 cup plain fat-free Greek yogurt
• 6 Tbsp. Gorgonzola dolce crumbles, divided (3.25 oz.)
• 3/4 tsp. each kosher salt and black pepper, divided
• 1 top sirloin steak (8 oz.), trimmed
• 1/2 tsp. dried thyme
• 1 Roma tomato, chopped

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

Brush potatoes and onion with 2 tsp. oil. Wrap potatoes in foil and grill, covered, until fork-tender, flipping halfway through, about 45 minutes.

Transfer potatoes to a plate; when cool enough to handle, remove and discard foil. Slice off a small portion of top of potatoes lengthwise; scoop flesh into a bowl, leaving 1/4-inch flesh inside skin.

Grill onion, covered, until fork tender, 6 minutes per side. Grill garlic packet, covered, flipping halfway through, 8 minutes total.

Transfer onion and garlic to a cutting board to cool; break apart onion into wedges and peel skins from garlic cloves. Pulse onion, garlic, and 2 Tbsp. chives in a mini food processor until minced; add to potato flesh.
Stir in yogurt, 5 Tbsp. Gorgonzola, 1/2 tsp. salt, and 1/2 tsp. pepper.

Season steak with thyme, 1/4 tsp. salt, and 1/4 tsp. pepper. Grill steak,
covered, until an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 2–3 minutes per side; transfer to a plate. Tent steak with foil; let rest 5 minutes, then slice against the grain into strips. Scoop onion-potato mixture into potato skins; top with steak slices. Garnish potatoes with tomato, remaining 1 Tbsp. Gorgonzola, and remaining 1 Tbsp. chives.

Per serving: 374 cal; 11g total fat (5g sat, 3g mono, 1g poly); 43mg chol;
618mg sodium; 48g carb (4g fiber, 4g total sugars); 22g protein; 4mg iron;
125mg calcium