Herb-Crusted Petite Sirloin with Twice-Baked Russet Potatoes

***For the Twice-Baked Potatoes***

Preheat your oven to 400°F (200°C).

Wash and dry the russet potatoes, then pierce them each several times with a fork to allow steam to escape.

Bake the potatoes directly on the oven rack for 50-60 minutes, or until the skin is crispy and a fork easily pierces the flesh. Allow to cool before handling.

Slice the top third off each potato lengthwise. Scoop out the potato flesh into a bowl, leaving a slightly sturdy shell intact. Set the shells aside.

Mash the scooped-out potato flesh with sour cream, shredded cheese, butter, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder, and 1/2 of the chopped rosemary. Mix until smooth and creamy.

Carefully spoon the mixture back into the potato shells. Sprinkle a little extra cheese on top, if desired.

Return the stuffed potatoes to the oven and bake for another 15-20 minutes at 400°F (200°C) or until the tops are golden brown and crisp.

***For the Herb-Crusted Petite Sirloin***

Rub the steaks with 1 tablespoon olive oil. Season with the remaining salt, black pepper, garlic powder, and rosemary evenly on all sides.

Heat a skillet on medium-high heat until hot. Add 1 tablespoon olive oil.

Sear the steaks for approximately 3-4 minutes per side for medium-rare (internal temperature should read 130-135°F), or to your preferred level of doneness.

Remove the steaks from the skillet, cover loosely with aluminum foil, and let rest for 5 minutes, allowing juices to redistribute.

***To Serve***

Plate each steak alongside one of the twice-baked potatoes. Garnish with chopped green onions, if using, and serve immediately.