Grilled New York Strip Steak, Loaded Baked Potato and Steamed Broccoli

Ingredients

• 4 piece Russet Potato (large, about 10-12 oz each)
• 2 tbsp Olive Oil
• 1 tsp Coarse Sea Salt (for rubbing on the skin)
• 8 slice Bacon
• 4 tbsp Unsalted Butter (at room temperature)
• 1.5 cup Cheddar Cheese (shredded)
• 1 cup Sour Cream
• 0.25 cup Fresh Chives (finely chopped)
• 0.5 tsp Salt (for the filling)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare and Bake the Potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under cool running water and pat them completely dry with a kitchen towel.
   • Using a fork, prick each potato 8-10 times all over. This crucial step allows steam to escape, preventing the potatoes from bursting in the oven.
   • Rub each potato with olive oil, ensuring an even coat. Sprinkle generously with coarse sea salt.
   • Place the potatoes directly on the middle oven rack. Bake for 60 minutes, or until the skin is crisp and the interior is tender (an internal temperature of 210°F or 99°C is perfect).
2. 2

   Prepare the Toppings

   • While the potatoes are baking, place the bacon slices in a large skillet over medium heat.
   • Cook for 10-15 minutes, flipping occasionally, until the bacon is brown and crispy.
   • Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool enough to handle, crumble or chop it into small pieces.
   • If not already done, shred the cheddar cheese and finely chop the fresh chives.
3. 3

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.