Baked Potato with Steak & Spinach Sauce

A large baked potato holds sliced steak and a Parmesan spinach sauce.

Cooking time ≈ 1 h 50 min

Estimated nutrition · Per serving
≈ 1490 kcal · Protein 55 g · Carbs 56 g · Fat 118 g

Ingredients

• For the potato:
• 1 giant potato
• olive oil
• salt
• butter
• For the steak:
• 250–350 g steak (ribeye, striploin, sirloin, etc.)
• salt & black pepper
• olive oil
• garlic cloves
• rosemary
• Creamy Spinach Sauce
• 2 tbsp unsalted butter
• 1 medium onion
• 2 cloves of garlic
• 1 tbsp flour
• 250 ml heavy cream
• 1 cup parmesan
• 1 tbsp dijon mustard
• lemon zest
• nutmeg
• salt & black pepper
• spinach

Method

1. Pierce the washed, dried potato, rub with oil and salt and wrap in foil. Bake at 190–200°C for about 1½ hours until soft; split, fluff and add butter.
2. Soften onion in butter, add garlic for 30 seconds and stir in flour. Add cream and gently simmer, then add ¾ cup Parmesan, Dijon, zest, nutmeg and seasoning.
3. Add spinach, cover and cook until wilted. Sear seasoned steak in hot oil, then baste with butter, garlic and rosemary. Rest 5–10 minutes before slicing.
4. Top the potato with spinach sauce and steak. Finish with remaining Parmesan, pepper and optional extra zest or chives.