Soft and fluffy baked potatoes loaded with perfectly cooked steak and an incredibly flavorful balsamic mushroom sauce. A delicious and easy twist on steak and potatoes that you’ll be making over and over again!


2 russet potatoes

1/2lb tritip steak

8 crimini or white mushrooms, sliced
1 garlic clove, crushed
3T balsamic vinegar
1T soy sauce
Few drops worcestershire sauce
1t dijon mustard
1/8t black pepper
1T olive oil

2 provolone slices or mozzarella


Preheat oven to 425°F. Give the potatoes a few stabs with a fork on all sides then toss them on a baking sheet and roast for an hour.

After the potatoes have been in the oven for about 30 minutes, heat up a large skillet to med-high. Sprinkle the tritip with salt and pepper on both sides then drizzle a little oil in the skillet. Sear for about 2 minutes on each side then place the steak on a baking sheet (preferably with a wire rack) and roast for another 8-12 minutes (8 for rare – 12 for well done). Allow to rest for about 10 minutes before slicing it up.

In the same skillet on medium heat, sauté the mushrooms and garlic for 3-4 minutes, stirring occasionally. In a small bowl, stir together balsamic, soy, w sauce, dijon, pepper and olive oil, then pour into the mushrooms, stirring until the liquid thickens up and gets mostly absorbed by the shrooms. Discard the garlic.

Cut the potatoes open, add a few pats of butter, a slice of provolone, about half of the mushrooms then a few slices of tritip and finish with the remaining mushroom sauce.


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