Makes 4 servings
- 4 medium russet potatoes
- 3/4 cup plain yogurt
- 2 tbsp chopped fresh parsley
- 2 tbsp snipped fresh chives, divided
- 1/4 tsp salt
- 1 T-Bone steak (1 3/4 lbs), 1 1/2″ thick
- 3/4 tsp black pepper
- 1/2 cup chopped shallot or green onion
- 2 cups red wine or beef broth
- 1 tbsp balsamic vinegar (optional)
- Preheat oven to 400°F. Scrub potatoes well and pat dry. Pierce several times with a fork. Bake until tender, about 1 hour. In a small bowl, combine the yogurt, parsley, 1 1/2 tbsp of chives and salt. Mix well. Set aside.
- After potatoes have baked for about 30 minutes, spray a large skillet with vegetable cooking spray; heat over medium-high heat. Rub steak with pepper. Add to skillet; cook until browned, about 8 minutes per side for medium-rare. Place on a carving board; keep warm.
- Reduce heat to low. Wipe fat from skillet with paper towels. Add shallot to skillet; cook for 1 minutes. Add wine and vinegar. Boil until slightly reduced, about 8 minutes. Remove pan from heat.
- Remove steak from bone and thinly slice. Drizzle with sauce. Open potatoes; top with yogurt mixture and sprinkle with remaining chives. Serve immediately.