Steak Baked Potatoes
15 Minutes
4 SERVINGS
INGREDIENTS
Beef- Ribeye Aged
- 450g Sadia Ribeye Aged
- 4 medium russet potatoes
- 50g mozzarella cheese (grated)
- 2 tsp butter
- 480g onions (diced)
- 400ml beef broth
- ¼ tsp salt
- ¼ tsp black pepper
METHOD
- Keep the Sadia Ribeye Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 450g and slice into 1-inch steak, then cut into strips.
- Preheat oven to 200°C. Scrub the potatoes, pierce with a fork, and bake for 45–50 minutes until tender.
- Melt butter in a large skillet over medium heat. Add onions and cook for around 10 minutes until fully golden and caramelised. Stir in beef broth, salt, and black pepper, then simmer for about 20 minutes until the sauce is rich and slightly reduced.
- Heat a clean non-stick pan over medium-high heat and stir-fry the beef in batches for 3-4 minutes until browned.
- Add the cooked beef to the caramelised onion sauce and gently stir to coat.
- Cut a slit lengthwise into each baked potato and fluff the inside with a fork. Spoon the beef and onion mixture over the potatoes and top with mozzarella cheese. Serve hot.
Sadia Beef Ribeye Aged
100% Quality Beef
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