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
Doos Wine’s Baked Beef Potacos
with spring onion & corn
Hands on Time: 35 - 55 minutes
Overall Time: 50 - 70 minutes
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
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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 160g
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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 320g
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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 480g
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 - 800g
Lime Juice - 60ml
Garlic Cloves - 2
Spice Mix - 30ml
Corn - 200g
Green Leaves - 80g
Tomatoes - 2
Spring Onions - 2
Vinaigrette - 100ml
Pesto Princess Chimichurri Sauce - 80ml
Grated Mozzarella Cheese - 120g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 640g
Frequently Asked Questions
What is the preparation time for Doos Wine’s Baked Beef Potacos?
The preparation time for Doos Wine’s Baked Beef Potacos with spring onion & corn is between 35 and 55 minutes.
What is the total time required to make Doos Wine’s Baked Beef Potacos with spring onion & corn?
The total time required to make Doos Wine’s Baked Beef Potacos with spring onion & corn is between 50 and 70 minutes.
How many servings does Doos Wine’s Baked Beef Potacos provide?
4 servings
What are the main ingredients in Doos Wine’s Baked Beef Potacos?
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
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?
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
How many calories does Doos Wine’s Baked Beef Potacos have?
795 calories
How much fat content does Doos Wine’s Baked Beef Potacos have?
grams
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