Grilled Baked Potato with Steak and Fixings
Ingredients: head of garlic, olive oil, beef tallow, salt, baking potatoes (russets) · 90 min cook time · 900kcal · ~₩33,900
Ingredients
2whole head of garlic, 2큰술 olive oil, 50g beef tallow, 1작은술 salt, 2개 baking potatoes (russets), 3sticks sage, 500g top sirloin steak, 1큰술 butter
Instructions
1. Cut the very top off of two whole heads of garlic to create an opening into each clove. Ensure all cloves have an opening.
2. Place the garlic heads on foil and grease them with olive oil or beef tallow. Season lightly if desired, then wrap them up tight in the foil.
3. Wash two russet baking potatoes. Grease them on all sides with beef tallow. Season the outside liberally with salt.
4. Place the potatoes and foil-wrapped garlic on a preheated and cleaned grill set to medium heat (around 400°F / 200°C if baking).
5. After almost 30 minutes, check the potatoes and flip them to mark the other side. If browning too fast, reduce heat.
6. Check the garlic; it should be amber. It will likely take the same amount of time as the potatoes.
7. After almost an hour, the baked potatoes should be squishy on the inside. Remove them and the garlic from the grill.
8. Melt beef tallow if it has solidified. Crank the grill up to maximum heat for searing the steak.
9. Brush a thick top sirloin steak with melted beef tallow. Season the first side heavily with salt.
10. Place the seasoned side of the steak on the hot grill. Grease and season the other side of the steak.
11. Cover the grill if possible to promote more even doneness inside the steak.
12. Carefully slice open the baked potatoes with a sharp knife, being careful not to break the flesh. Brush heavily with melted tallow.
13. When the steak is ready to release easily, rotate it 90 degrees for grill marks. Place the cut side of the potatoes down on the clean grates.
14. After a couple more minutes, flip the steak and rotate the potatoes 90 degrees. They should release easily when ready.
15. After two more minutes, rotate the steak one last time. The potatoes should be rigid and crispy on the outside.
16. Dip sage twigs in remaining fat and throw them on the grill bars. Flip them until slightly charred and cooked.
17. Remove steak, potatoes, garlic, and sage from the grill. Finish the steak with a pat of butter.
18. Slice the sirloin thin. Pick out a roasted garlic clove with a butter knife and smear it on the potato. Serve with fried sage leaves.
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