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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Bistro fare meets baked potatoes in this continental take on a stuffed potato. Ingredients:
4 large baking potatoes |
1 beef top sirloin steak (1 pound) |
1 teaspoon coarsely ground pepper |
2 cups cherry tomatoes |
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained |
2 garlic cloves, minced |
1 cup reduced-fat mayonnaise |
3/4 cup shredded asiago cheese, divided |
3 cups fresh baby spinach, coarsely chopped |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
2. Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
3. Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm.
4. In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through.
5. With a sharp knife, cut an X in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese. Yield: 4 servings.
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