Carne Asada Baked Potato
My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.
Servings: 4 people
Ingredients
Steak:
- 2-3 Skirt Steaks
- 3 tbsp Jalapeño Lime Pilsner Rub
- 1.5 tbsp FYR BLK Hot Sauce
- 1 medium Lime juiced
Potato:
- 3-4 Russet Potatoes
- 2 tbsp Beef Tallow
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 2 tbsp Garlic Powder
Toppings:
- Melted Butter
- Shredded Cheese
- Chopped Scallions
- Pico de Gallo
- Sour Cream
- Queso
Instructions
- Preheat your grill to medium high temperature (around 375F).
- Grab your Russet potatoes and poke holes in them with a fork.
- Slather them in beef tallow and generously season with salt, pepper and garlic powder.
- Wrap them tightly in foil, and place them just on the outskirts of the fire to roast.
- Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready.
- As the potatoes cook, slather you steaks in FYR BLK Hot Sauce, lime juice and my Jalapeno Lime Pilsner Rub.
- Let sit for 1 hour in the fridge to marinate, then pull out.
- Add your steaks to the hottest part of the grill to cook for 2-4 minutes per side or until they reach an internal temperature of 120 degrees F.
- Once done, pull off and let rest for 5 minutes. Slice up into bite size cubes and set to the side.
- Pull out your potatoes and unwrap from the foil.
- Slice open and drizzle melted butter inside. Mix the butter and softened potato then top with shredded cheese, queso, chopped steak, pico de gallo, sour cream, and sliced scallions (green onions). Serve and enjoy!
Video
Nutrition
Calories: 482kcal | Carbohydrates: 38g | Protein: 42g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 3741mg | Potassium: 1295mg | Fiber: 4g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 6mg