Steakhouse Supper
with Twice-Baked Potatoes & Caesar Salad
Cooking time
40 minutes
Servings
2/4
Calories
860 /serving
Turn a night out into a night in, when you enlist the air fryer for a trad steakhouse dinner. It goes to town on baked potatoes, stuffed with scallion and cheddar, for fork-tastic results. A classic Caesar salad is a must, but a tablecloth is optional!
We will send you:
- 2 Top sirloin beef medallions
- 450g Potatoes
- 1 Head of lettuce
- 1 Scallion
- 100g Multicoloured radishes
- 45ml Caesar vinaigrette
- 25g Croutons
- 30g Grated aged cheddar
- 43ml Sour cream
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Air fryer
Total Fat
50 g
Saturated Fat
19 g
Sodium
570 mg
Total Carb
58 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Cook the potatoes
- Preheat the air fryer to 400ºF. Lightly oil the basket.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
- Pierce the potatoes multiple times all over the surface.
- Microwave, 6 to 7 min., until almost tender.
- Toss with a drizzle of oil.
- Place in the air fryer and fry, 8 to 10 min., until cooked through.
Fry the steaks
- Pat the steaks* dry; season with S&P.
- Place in the air fryer and fry, 4 to 7 min., until browned and cooked as desired.
Prepare the potatoes & filling
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Once the potatoes are cool enough, halve lengthwise and scoop out the flesh.
- In a medium bowl, combine the potato flesh, white bottom of the scallion, softened butter, cheese and S&P; mash until smooth.
Fry the potatoes
- Stuff the potato skins with the filling and drizzle with oil.
- Place in the air fryer and fry, 3 to 5 min., until golden brown.
Make the salad
- Meanwhile, thinly slice the radishes.
- Separate the lettuce leaves; tear the leaves.
- In a large bowl, combine the lettuce, radishes, croutons and vinaigrette.
Finish & serve
- In a second small bowl, combine the sour cream, green top of the scallion and S&P.
- Divide the potatoes and steaks between your plates.
- Top the potatoes with the sour cream.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
