Ingredients
3
3 servings
- •2 russet potatoes, sliced
- •1 lb skirt steak
- •4 tablespoons olive oil
- •salt, to taste
- •pepper, to taste
- •2 teaspoons paprika
- •1 cup shredded cheddar cheese
- •½ cup shredded monterey jack cheese
- •sour cream
- •salsa, optional
- •2 green onions, minced
Instructions
- Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
- Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
- Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
- Let the steak rest for 10 minutes, then slice into cubes.
- In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
- Broil for five minutes or until the cheese is melted.
- Serve immediately with sour cream, salsa, green onions or any topping of choice.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 1075
- Carbohydrate: 42g
- Fat: 67g
- Fiber: 4g
- Protein: 72g
- Sugar: 3g
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