My love of steak rivals most grown men. I can't help it, I love it. I crave it if I haven't had it in a while and love nothing more than that first bite off of the hot grill. Ninety percent of the time I just like it as is...some salt and pepper and throw that bad boy on a super hot pit. That sizzle is a sexy sound in my book. Then there is about ten percent of the time I like to do something different with steak. Something like these Cuban flank steak stuffed potatoes...because the flavor combos are the perfect marriage stuffed into a tender and salty potato.
And...I still get my sizzle.
Spicy with a touch of sweetness, every bite is the perfect combination of everything you could ever hope for inside of a good ole russet potato. I fell in love with Cuban flavors when we were in Miami and have been wanting to make something ever since...let's see it's almost August, so it only took me five months. The thing to focus on here is that I did make it, and the good news is, they were so delicious that I am sharing the recipe with you!
Get a little crazy and make some extra, you are going to want them for lunch the next day...and maybe the next.
Steak and Marinade-
- Flank Steak or Skirt Steak
- 6 Garlic Cloves
- 1 Jalapeno Pepper or Scotch Bonnet
- 1 Cup Olive Oil
- 2 Tsp. Sherry Vinegar or White Wine Vinegar
- 2 Tsp. Cumin
- 1/3 Cup Equal Parts Lime and Orange Juice
- Salt and Pepper
For the Potato-
- 1 Red Onion Diced
- 1 Tbsp. Flat Leaf Parsley
- 1 Red and 1 Yellow Bell Pepper (sliced)
- 1 Can Cuban Black Beans (I get mine at Trader Joe's, or you can make your own, regular black beans would also be fine)
- 1 Cup Manchego Cheese, Shredded
- Olive Oil
- Salt and Pepper
- Warm olive oil in a saucepan on the stove. While it's heating, combine salt, garlic, cumin, and jalapeño into a mortar and grind with a pestle until flavors are combined. Add warmed olive oil to the mortar and let sit for at least ten minutes.
- Next, whisk in vinegar and juices and season with pepper to taste. Let sit in fridge for at least 4 hours, but up to overnight.
- Preheat oven to 450 degrees.
- Wash your potato and dry, then rub olive oil and kosher salt all on the outside of the potato. Poke holes in your potato with knife and then place potatoes in the oven for about an hour until tender. (the skins are delicious like this)
For the Steak-
- Season your steak with salt and let rest in the fridge while your marinade "marinates". About an hour before you are ready to cook your steak, pour the marinade over the steak and let sit at room temperature.
- Grill Steak on high for about 5-6 minutes per side depending on thickness until desired doneness has happened. Let rest 5-10 minutes before slicing.
- In a small sauté pan, add a little olive oil, and sauté your bell peppers and season with salt and pepper until they caramelize a bit, but are still firm. Set aside.
- Warm your Cuban black beans in a pot, or if you are using regular black beans, I might add a clove of garlic, a little cumin, a chopped spicy pepper, and some salt and pepper to add more flavor!
- In the same sauté pan that you sautéed your peppers in after you remove them, you can add a smidge more olive oil and your diced red onion, seasoned with a little salt and pepper on med heat. Give them a quick char, keeping their texture, not cooking all the way through. About 2-3 minutes. Add your chopped parsley to the onions. Remove from heat.
- Grate your manchego cheese.
- Slice a slit in your potato and add some butter and salt and pepper to each potato. Mix well.
- Add your chopped or sliced flank steak and some of the juice. Then layer the beans, peppers, cheese, and then lastly the red onion mixture into the potato.
I love that you could totally prep all of these ingredients or part of them ahead of time, and have a meal ready in no time during the week! It's an all-in-one dish that everyone in your family will love!
You can swap or add ingredients based on your taste bud preference, but one thing is for sure, you need to make these soon!
Oh, and that salty potato skin...sometimes I even eat Canean's. Soooo good!
Flank steak marinade adapted from a Food52 recipe.