Hearty enough to satisfy any appetite. Russet potatoes are best for baking.
2/3 cup Plain Original Style
Mountain High Yoghurt
1 teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 teaspoon coriander
1 teaspoon paprika
2 teaspoons minced garlic
½ cup barbeque sauce
1 pound top round steak,
trimmed and cubed
4 large baked potatoes, sliced in half
¼ cup chopped red onion (optional)
In a large glass or ceramic bowl, whisk together yoghurt, oregano, pepper, salt, coriander, paprika, garlic, and barbeque sauce. Pour over steak and stir to coat cubes evenly.
Pour into a medium baking dish and bake uncovered at 350ºF for 10 to 15 minutes or until beef is just pink in the center. Serve hot over warm baked potatoes. Garnish with red onions if desired.
2/3 cup Plain Original Style
