What are the main ingredients in Doos Wine’s Baked Beef Potacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Doos Wine’s Baked Beef Potacos?

Calories: 795, Carbs: 70 grams, Fat: grams, Protein: 51.4 grams, Sugar: 17.3 grams, Salt: 650 grams

How do I prepare Doos Wine’s Baked Beef Potacos?

SIP, SEAR, REPEAT!: Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning. BAKED POTATO: Let’s raise a glass before we raise the heat! First things first, pour yourself a glass of Doos wine. Preheat the oven to 200°C. Spread the potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway). SIMPLY UNBEATABLE: Plate up the loaded potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the chopped salad. CHEESY LOADED POTATO: Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving. COLOURFUL SALAD: In a bowl, combine the charred corn, the shredded green leaves, the diced tomato, the sliced spring onion, the balsamic vinaigrette, a drizzle of olive oil, and seasoning. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. MARINADE: In a bowl, combine the lime juice, the grated garlic, the spice mix, a drizzle of oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Doos Wine’s Baked Beef Potacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Doos Wine’s Baked Beef Potacos

Ready to receive a lot of compliments for your mind-blowing meal, Chef? A loaded baked potato, elevated with chimichurri, butter & cheese, brings the richness. A spicy lime & garlic-marinated beef sirloin the savoury meatiness. And a charred corn, tomato & spring onion salad in a honey-mustard vinaigrette the freshness.

Doos Wine’s Baked Beef Potacos

with spring onion & corn

Hands on Time: 35 - 55 minutes

Overall Time: 50 - 70 minutes

Download the Recipe for 2

Ingredients:

Beef
Corn
Free-Range Beef Sirloin
Garlic Clove
Garlic Cloves
Grated Mozzarella Cheese
Green Leaves
Lime Juice
Pesto Princess Chimichurri Sauce
Potato
Spice Mix
Spring Onion
Spring Onions
Tomato
Tomatoes
Vinaigrette

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BAKED POTATO
Let’s raise a glass before we raise the heat! First things first, pour yourself a glass of Doos wine. Preheat the oven to 200°C. Spread the potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the grated garlic, the spice mix, a drizzle of oil, and seasoning. Set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the charred corn, the shredded green leaves, the diced tomato, the sliced spring onion, the balsamic vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED POTATO
Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
SIP, SEAR, REPEAT!
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the chopped salad.

Potato - 200g
Lime Juice - 15ml
Garlic Clove - 1
Spice Mix - 7,5ml
Corn - 50g
Green Leaves - 20g
Tomato - 1
Spring Onion - 1
Vinaigrette - 25ml
Pesto Princess Chimichurri Sauce - 20ml
Grated Mozzarella Cheese - 30g
Free-range Beef Sirloin - 160g

Download the Recipe

Serves 2

BAKED POTATO
Let’s raise a glass before we raise the heat! First things first, pour yourself a glass of Doos wine. Preheat the oven to 200°C. Spread the potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the grated garlic, the spice mix, a drizzle of oil, and seasoning. Set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the charred corn, the shredded green leaves, the diced tomato, the sliced spring onion, the balsamic vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED POTATO
Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
SIP, SEAR, REPEAT!
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the chopped salad.

Potato - 400g
Lime Juice - 30ml
Garlic Clove - 1
Spice Mix - 15ml
Corn - 100g
Green Leaves - 40g
Tomato - 1
Spring Onion - 1
Vinaigrette - 50ml
Pesto Princess Chimichurri Sauce - 40ml
Grated Mozzarella Cheese - 60g
Free-range Beef Sirloin - 320g

Download the Recipe

Serves 3

BAKED POTATO
Let’s raise a glass before we raise the heat! First things first, pour yourself a glass of Doos wine. Preheat the oven to 200°C. Spread the potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 45-50 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the grated garlic, the spice mix, a drizzle of oil, and seasoning. Set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the charred corn, the shredded green leaves, the diced tomato, the sliced spring onion, the balsamic vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED POTATO
Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
SIP, SEAR, REPEAT!
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the chopped salad.

Potato - 600g
Lime Juice - 45ml
Garlic Cloves - 2
Spice Mix - 22,5ml
Corn - 150g
Green Leaves - 60g
Tomatoes - 2
Spring Onions - 2
Vinaigrette - 75ml
Pesto Princess Chimichurri Sauce - 60ml
Grated Mozzarella Cheese - 90g
Free-range Beef Sirloin - 480g

Download the Recipe

Serves 4

BAKED POTATO
Let’s raise a glass before we raise the heat! First things first, pour yourself a glass of Doos wine. Preheat the oven to 200°C. Spread the potato halves on a roasting tray, skin-side down. Coat in oil and season. Roast in the hot oven until crispy, 45-50 minutes (shifting halfway).
MARINADE
In a bowl, combine the lime juice, the grated garlic, the spice mix, a drizzle of oil, and seasoning. Set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a bowl, combine the charred corn, the shredded green leaves, the diced tomato, the sliced spring onion, the balsamic vinaigrette, a drizzle of olive oil, and seasoning.
CHEESY LOADED POTATO
Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, ½ the chimichurri, the grated cheese, and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
SIP, SEAR, REPEAT!
Pat the steak dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the marinade. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLY UNBEATABLE
Plate up the loaded potato halves and serve the steak slices alongside. Drizzle over the remaining chimichurri. Side with the chopped salad.