Rancho Steak Twice Baked Potatoes
Rancho Steak Twice Baked Potatoes
Ingredients
For the Steak Marinade
- 2 1/2 pounds arrachera
- 3 fluid ounces orange juice, from 3 oranges
- 3 fluid ounces lime juice, from 3 limes
- 1/2 white onion, thinly sliced
- 6 cloves garlic, chopped
- 1/2 cup cilantro, chopped
- 1 can Mexican beer
- 4 tablespoons Spanglish Asadero Rancho Steak Seasoning
For the Potatoes
- 5 russet potatoes, large
- 2 tablespoons olive oil, as needed
- 1 tablespoon Spanglish Asadero Garlic Salt, as needed
- 5 tablespoons butter
- 1/4 cup milk, splash
- 2 cups Oaxaca cheese, shredded, divided
- 5 cloves garlic, chopped
- 1 tablespoon Spanglish Asadero All Purpose Seasoning, as needed
For the Grilled Pepper Chimichurri
- 1 cup mini sweet peppers, mixed
- 4 jalapeños
- 1 1/2 cups parsley, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup olive oil, as needed
- 1/4 cup red wine vinegar, as needed
- 3 cloves garlic, chopped
- 1 teaspoon Spanglish Asadero Garlic Salt, as needed
Instructions
- 1
In a large bowl or aluminum tray, combine the orange juice, lime juice, thinly sliced white onion, 6 cloves of chopped garlic, 1/2 cup chopped cilantro, Mexican beer, and 4 tablespoons of Spanglish Asadero Rancho Steak Seasoning. Add the arrachera to the marinade and mix well to ensure the steak is fully coated. Marinate the steak in the refrigerator for at least 3 hours, or preferably overnight.
⏱️ 10 min
- 2
Prepare your grill (such as a Kamado Joe Jr) by adding charcoal and lighting it. Once the coals are hot, place the mini sweet peppers and jalapeños directly onto the grill grates. Grill the peppers, turning occasionally, until they are nicely charred on all sides. Remove from the grill and let cool slightly.
⏱️ 15 min
- 3
Once cooled, chop the grilled sweet peppers and jalapeños. In a bowl, combine the chopped peppers with 1 1/2 cups chopped parsley, 1/2 cup chopped cilantro, a generous drizzle of olive oil (about 1/2 cup), a splash of red wine vinegar (about 1/4 cup), 3 cloves of chopped garlic, and Spanglish Asadero Garlic Salt to taste. Mix all ingredients thoroughly to create the chimichurri. Set aside.
⏱️ 15 min
- 4
Preheat your grill to 400°F for indirect cooking. Take the russet potatoes, drizzle each with olive oil, and season generously with Spanglish Asadero Garlic Salt. Wrap each seasoned potato individually in aluminum foil. Place the foil-wrapped potatoes onto the grill grates (indirect heat) and cook for 50-60 minutes, or until they are fork-tender. Remove the potatoes from the grill once cooked.
⏱️ 60 min•🌡️ 400
- 5
Remove the marinated arrachera from the marinade. Increase the grill temperature for direct, high heat cooking. Place the arrachera directly on the hot grill grates and cook hot and fast until it is nicely charred and cooked to your desired doneness. Remove the grilled steak from the grill and let it rest for 10 minutes. After resting, chop the steak into bite-sized pieces.
⏱️ 20 min
- 6
Carefully unwrap the baked potatoes. Cut each potato in half lengthwise. Using a spoon, scoop out the soft potato insides into a mixing bowl, being careful to leave a thin shell of potato attached to the skin. To the scooped potato, add 5 tablespoons of butter, a splash of milk, 1 1/2 cups of the shredded Oaxaca cheese, 5 cloves of chopped garlic, and Spanglish Asadero All Purpose Seasoning to taste. Mix all these ingredients thoroughly until the potato filling is well combined and creamy.
⏱️ 15 min
- 7
Spoon the prepared potato filling back into the empty potato shells. Top the filled potato shells with the remaining 1/2 cup of shredded Oaxaca cheese. Distribute the chopped steak pieces evenly over the cheese on each potato. Place the stuffed potatoes back on the grill (you can use a piece of foil or parchment paper underneath for easier handling) and cook until the cheese is completely melted and bubbly.
⏱️ 10 min
- 8
Remove the Rancho Steak Twice Baked Potatoes from the grill. Spoon a generous amount of the grilled pepper chimichurri over the top of each potato. Serve immediately while hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rancho Steak Twice Baked Potatoes
For the Steak Marinade
- 2 1/2 pounds arrachera
- 3 fluid ounces orange juice, from 3 oranges
- 3 fluid ounces lime juice, from 3 limes
- 1/2 white onion, thinly sliced
- 6 cloves garlic, chopped
- 1/2 cup cilantro, chopped
- 1 can Mexican beer
- 4 tablespoons Spanglish Asadero Rancho Steak Seasoning
For the Potatoes
- 5 russet potatoes, large
- 2 tablespoons olive oil, as needed
- 1 tablespoon Spanglish Asadero Garlic Salt, as needed
- 5 tablespoons butter
- 1/4 cup milk, splash
- 2 cups Oaxaca cheese, shredded, divided
- 5 cloves garlic, chopped
- 1 tablespoon Spanglish Asadero All Purpose Seasoning, as needed
For the Grilled Pepper Chimichurri
- 1 cup mini sweet peppers, mixed
- 4 jalapeños
- 1 1/2 cups parsley, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup olive oil, as needed
- 1/4 cup red wine vinegar, as needed
- 3 cloves garlic, chopped
- 1 teaspoon Spanglish Asadero Garlic Salt, as needed
Instructions
- 1
In a large bowl or aluminum tray, combine the orange juice, lime juice, thinly sliced white onion, 6 cloves of chopped garlic, 1/2 cup chopped cilantro, Mexican beer, and 4 tablespoons of Spanglish Asadero Rancho Steak Seasoning. Add the arrachera to the marinade and mix well to ensure the steak is fully coated. Marinate the steak in the refrigerator for at least 3 hours, or preferably overnight.
⏱️ 10 min - 2
Prepare your grill (such as a Kamado Joe Jr) by adding charcoal and lighting it. Once the coals are hot, place the mini sweet peppers and jalapeños directly onto the grill grates. Grill the peppers, turning occasionally, until they are nicely charred on all sides. Remove from the grill and let cool slightly.
⏱️ 15 min - 3
Once cooled, chop the grilled sweet peppers and jalapeños. In a bowl, combine the chopped peppers with 1 1/2 cups chopped parsley, 1/2 cup chopped cilantro, a generous drizzle of olive oil (about 1/2 cup), a splash of red wine vinegar (about 1/4 cup), 3 cloves of chopped garlic, and Spanglish Asadero Garlic Salt to taste. Mix all ingredients thoroughly to create the chimichurri. Set aside.
⏱️ 15 min - 4
Preheat your grill to 400°F for indirect cooking. Take the russet potatoes, drizzle each with olive oil, and season generously with Spanglish Asadero Garlic Salt. Wrap each seasoned potato individually in aluminum foil. Place the foil-wrapped potatoes onto the grill grates (indirect heat) and cook for 50-60 minutes, or until they are fork-tender. Remove the potatoes from the grill once cooked.
⏱️ 60 min•🌡️ 400 - 5
Remove the marinated arrachera from the marinade. Increase the grill temperature for direct, high heat cooking. Place the arrachera directly on the hot grill grates and cook hot and fast until it is nicely charred and cooked to your desired doneness. Remove the grilled steak from the grill and let it rest for 10 minutes. After resting, chop the steak into bite-sized pieces.
⏱️ 20 min - 6
Carefully unwrap the baked potatoes. Cut each potato in half lengthwise. Using a spoon, scoop out the soft potato insides into a mixing bowl, being careful to leave a thin shell of potato attached to the skin. To the scooped potato, add 5 tablespoons of butter, a splash of milk, 1 1/2 cups of the shredded Oaxaca cheese, 5 cloves of chopped garlic, and Spanglish Asadero All Purpose Seasoning to taste. Mix all these ingredients thoroughly until the potato filling is well combined and creamy.
⏱️ 15 min - 7
Spoon the prepared potato filling back into the empty potato shells. Top the filled potato shells with the remaining 1/2 cup of shredded Oaxaca cheese. Distribute the chopped steak pieces evenly over the cheese on each potato. Place the stuffed potatoes back on the grill (you can use a piece of foil or parchment paper underneath for easier handling) and cook until the cheese is completely melted and bubbly.
⏱️ 10 min - 8
Remove the Rancho Steak Twice Baked Potatoes from the grill. Spoon a generous amount of the grilled pepper chimichurri over the top of each potato. Serve immediately while hot.
⏱️ 5 min