Steak, Broccoli and Twice-cooked Potatoes

May 13, 2010 by Kelly    2 Comments    Posted under: Now She's Cookin'

I counted the weeks until my father’s birthday on Nov. 2 (when I plan to get his recipes made into a cookbook as a present [see previous post]), and it is not enough time to cook through the family recipe box. I guess the only way I’ll be able to make this mark is by cooking (sometimes foreign) recipes twice a week. Yikes. We’ll see how that goes.

This week I made a recipe that has become a favorite of my husband’s and mine, one I have done multiple times. (Though I did overcook the steak once again).

Steak, Broccoli and Twice-cooked Potatoes

   1 broccoli head
   1 or 2 sirloin steaks (1 to 2 lbs.)
   2 medium potatoes
   1 bottle liquid smoke
   8 oz. sharp cheddar cheese
   8 oz. sour cream
   1 bottle garlic salt
   1 stick butter
   1 lemon
   oregano

Cook potatoes in microwave for five minutes on high. Turn them over and cook them another four minutes. Cut them in half, and let cool. Scoop out the insides of the potatoes and put in bowl, adding cheese, sour cream, half a stick of butter and 1/2 teaspoon of garlic salt. Stir and scoop mixture back into the potato skins. Then microwave on high for five minutes.
 
Cut off the heads of broccoli and put in covered pot with about 3/4-inch of water. Bring the water to boil on high, then turn it down to medium and steam the broccoli for 20 minutes. Pour off water, squeeze half a lemon over it and add 1/3 stick of butter and 1/2 teaspoon of garlic salt.
 
Sprinkle steak with liquid smoke, worcester sauce (optional) and oregano. Broil on high for five to seven minutes per side (only five minutes if the steak is thin). When done, salt to taste. (If you salt before cooking the meat can get tough.)

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