L Grilled Steak with Twice-Baked Potato and Roasted Asparagus

Recipe:

Ingredients:

For the Grilled Steak:

2 ribeye or striploin steaks

2 tbsp olive oil

2 cloves garlic (minced)

1 tsp salt

1 tsp black pepper

1/4 cup cheddar cheese (shredded)

1 tbsp chopped chives (for garnish)

For the Twice-Baked Potato:

2 large russet potatoes

1/2 cup sour cream

1/4 cup milk

2 tbsp unsalted butter

1/2 cup cheddar cheese (shredded)

2 slices crispy bacon (crumbled)

1 tbsp chopped chives (for garnish)

Salt and pepper to taste

For the Roasted Asparagus:

1 bunch asparagus

1 tbsp olive oil

Salt and pepper to taste

1/2 tsp garlic powder

Instructions:

Prepare the Twice-Baked Potatoes:

Preheat oven to 400°F (200°C).

Pierce potatoes with a fork, bake for 1 hour until soft. Cool slightly.

Cut off the top of each potato, scoop out the insides into a bowl.

Mix the potato flesh with sour cream, milk, butter, salt, and pepper until creamy.

Spoon the mixture back into the potato skins, top with cheddar cheese and crumbled bacon.

Bake for an additional 15 minutes until the cheese is melted. Garnish with chives.

Prepare the Roasted Asparagus:

Toss asparagus with olive oil, garlic powder, salt, and pepper.

Roast at 400°F (200°C) for 10-12 minutes until tender.

Prepare the Steak:

Brush steaks with olive oil and season with garlic, salt, and pepper.

Heat a grill or skillet over medium-high heat, cook steaks for 4-5 minutes per side for medium-rare or to desired doneness.

Sprinkle cheddar cheese on the steaks during the last minute of cooking to melt.

Let rest for 5 minutes and garnish with chopped chives.

Assemble the Plate:

Plate the grilled steak with the twice-baked potato and roasted asparagus.

Serve immediately and enjoy!

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