Garlic Herb Crusted Steak with Twice Baked Potatoes

The steak crust/rub:
4-6 sprigs fresh rosemary finely chopped
1-2 sprigs thyme finely chopped
1-2 cloves garlic finely chopped
1 tsp capers chopped
zest of 1 lemon
juice of 1 lemon
salt and pepper

combine all these items in a large ziplock bag with a tablespoon or two of olive oil
place steaks in bag and allow to marinate for at least an hour.

Grill or pan sear meat to your desired level of wellness

I like to use filet mignon for this meal as its very tender, but any steak cut will work.

Also to make this recipe really over the top you can repeat the rub recipe and whip it into a stick of butter to serve on top of the finished steaks.

Twice Baked Potatoes:
I have to give Chad's mom a shout out on this one because she with a few little tricks helped me take these from good to great. Also, this recipe is veggie friendly.

Ingredients:
3-4 Potatoes
1 wedge laughing cow herb and garlic cheese spread
1 handful shredded cheese, i prefer cheddar or mexican blend
2 heaping tablespoonfuls of sour cream
garlic salt and pepper to taste
paprika (optional)

preheat over to 350
Cook potatoes thoroughly either in the oven, or microwave (I like the microwave because its fast)
Allow potatoes to cool.
Cut the tops off the potatoes and scoop out most of the potato flesh, place flesh in a large bowl. set hollowed skins aside to refill later.
Add all other ingredients, except paprika) to bowl and beat on medium with an electric mixer for about 45-60 seconds or until all ingredients are evenly combined. (you can use a potato masher or fork if you Dont have a hand mixer, but it does make a difference)
Refill potato skins with mixture, you will have enough that they will overflow the skins a bit.
Sprinkle tops with paprika (optional).
Place potatoes in oven for 15-25 min.

As you can see in the above photo I served my steak and potato with raspberries and a tomato and mozzarella salad.