Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
SO, I pretty much never cook steak.
I am just not really a steak person.
If I am going to cook it, it is going to be a really good beef tenderloin with seriously just some salt and pepper, nothing else. Or a rib eye for cheesesteaks, or a flank steak that I seasoned the heck out of. But none of them really happen all that much around here.
Which just drives my family insane.
Like so insane that they actually went out for $2.99 steak night (only happens during select nights in the off seasons) at this local restaurant called the Mint.
FYI, my brother Creighton is probably reading this saying, “Fudge (he would never say fudge, but I am being polite), I missed $2.99 night!”.
Well, it is safe to say it is not a high-end restaurant. Like at all. You guys, it’s just not pretty or even clean. It is a total locals place and people love it, but I just cannot get on the Mint train. I mean, for one I like to eat in a clean place. Two? How the heck can a $2.99 steak be any good? My dad says it’s not, but the rest of my white trash family LOVES it. They kind of live for $2.99 night. I just do not get it.
Did I mention that it is one of those restaurants that you cook your own food? Cause it is. If I wanted to cook my own food I would stay in my nice clean house. I guess that is what you get for $2.99. But hey, if that’s there thing I am more than willing to go along with it. At least no one has to clean up – and I get a couple hours (if I’m lucky) of a quiet house all to myself.
I also don’t get how I am related to them. I know I have said this before, but I swear if I did not have my mom’s pointy chin and my dad’s nose (sure is a great combo, right?!?) I would say I was adopted. But it is just not possible, I have their genes.
Oh, and then I get called the Debby Downer of the family because I just don’t see the magnificence of the Mint. Whatever.
The point is, they love steak.
And I almost never make it because I have so many other, far superior (at least in my mind), recipes to make. But he, sometimes you have to please the masses, so I finally tried to be a little nice and incorporate some steak into a meal for the blog.
You would think they would be through the roof excited right?
Yeah, they weren’t.
Everyone was all upset because it was not “normal” steak.
Normal steak that they could douse in A-1 (so gross). I was like, you have got to be kidding me. I am feeding you steak, just shut it already.
And they did.
And they loved it.
We all did. Personally, I am especially all about the sweet potatoes ones. They are awesome! Seriously so good. The sweet with the spicy is my favorite combo! The boys got the regular potatoes, but of course they took out the steak, put the potato on the side and got rid of the peppers.
I am still surprised they even ate the meal.
Just like normal fajitas these are so easy to throw together. They do take a little time because you have to bake the potato, but you can speed that up by nuking them a little in the microwave first, if you choose.
The rest is just marinating the steak, cooking it up real quick in a hot skillet, throwing in some peppers and then assembling. If your family is not steak eaters you can easily swap chicken and skip the marinating time too!
Oh and the crema? Yeah, don’t skip that. It completes the meal. Oh, oh, oh and definitely do not skip the chips.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Course: Main Course
Keyword: baked potato, steak
- 1 pound flank steak about 1 inch thick, 2
- 1/2 cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 lime juiced
- 1 in chipotle chili adobo minced
- salt and pepper
- 4 tablespoons greek yogurt
- 1 ripe avocado skin removed and pitted
- 1/2 a lime juiced
- 1 tablespoon adobo sauce from the can of the chipotle chilies
- salt and pepper taste
In a small bowl combine the olive oil, chili powder, cumin, brown sugar, smoked paprika, chipotle chili powder, onion powder, garlic powder, lime juice, chipotle chili in adobo and a good pinch of salt and pepper. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate at room temperature for an hour, or in the fridge for 2-24 hours, flipping the steak a few times to coat with marinade.
In the meantime heat the oven to 350 degrees F. Using a fork poke 8 to 12 deep holes all over the potatoes. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place the potatoes directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Remove from the oven and let sit 5-10 minutes.
While the potatoes bake make the crema, in a food processor or blender combine the greek yogurt, avocado, lime juice, adobo sauce, pepper and salt. Puree until smooth. Add a tablespoon or two of water if it is a a little thick. Taste and add more salt and pepper if desired. Set a side.
About 10 minutes before the potatoes come out of the oven, place a large cast iron pan or heavy bottom skillet over high heat. Add a tablespoon of oil to the pan and let it heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tent with foil for 5 minutes then slice thin strips on an angle.
Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the red and orange peppers. Let them sear for 1 minute before stirring, then stir 2 or 3 times as the veggies sear, cooking for 5-6 minutes total. Once the peppers are cooked add the sliced steak back to the pan and cook 1 minutes, just to heat through. Remove from the heat,
To assemble, slice the potatoes in half, but not all the way, Scoop out the insides and add to a bowl. To the bowl add the 4 tablespoons butter and a pinch of salt and pepper. Mash well and then return the potatoes to their skins, being careful not to tear the potatoes totally in half. Top each potato with the steak and peppers, shredded cheddar cheese, crushed tortilla chips and a dollop of the avocado crema. Garnish with crushed tortilla chips and crumbled cotija cheese. Dig in!
They are kind of awesome and fun. Totally makes me smile.