Recipe:Grilled Cowboy Steak with Loaded Baked Potato and Brussels Sprouts
- Prep time: 20 minutes
- Cook time: 30 minutes
Cowboy Steak, thawed
QTY 1 (2 lb.)
Light Olive Oil
QTY 2 Tbsp.
WF Blackened or Calypso Jerk Rub Seasoning, to taste
WFF Black Pepper, to taste
WFF Coarse Sea Salt, to taste
WF Maple Sriracha Brussel Sprouts, heated according to package
Medium sized Baking Potatoes
Maytag Blue Cheese, crumbled or in chunks
QTY 2 oz.
WF bacon slices, cooked and cut in pieces
Chives or scallions for garnish
Mexican Crema or Sour Cream
QTY 2 fl. oz.
Wash Baked Potato and pierce with a fork. Wrap in foil and bake at 350F for 45 minutes to an hour. Keep warm.
When ready to serve, assemble the potatoes by slitting open, add blue cream or sour cream, Maytag blue, bacon and garnish with scallions or chives.
Preheat grill to medium high. Generously season steak on both sides with Blackened or Jerk Seasoning, salt and pepper. Place on the grill.
Grill for 5-6 minutes on each side, turning once steak is slightly charred.
Once steak are nicely seared on both sides, lower the temperature of grill and continue cooking for 3-4 minutes or until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 125°F for medium rare, 130° F for medium, 140° F for well done.
Remove from grill, cover with aluminum foil and let rest for 5-10 minutes. Serve with loaded baked potato and Maple Sriracha sprouts.