This Grilled Skirt Steak with Loaded Baked Potatoes is a simple, satisfying meal that brings big flavor to the table. The skirt steak gets seasoned with Kosmos Q Double Pepper Cow Cover and grilled hot and fast for a beautifully seared exterior and a juicy, tender center.
On the side, you've got fluffy baked russet potatoes loaded with butter, melted cheddar cheese, crispy bacon, sour cream, and fresh green onions. It's the perfect combination of smoky, savory steak and classic loaded potato goodness.
It's easy enough for a weeknight dinner, delicious enough for a backyard cookout, and a great way to turn a handful of simple ingredients into a meal everyone will love. Let's get to it.
2 lbs skirt steak
1 Tbsp avocado oil
4 russet potatoes
2 Tbsp olive oil
Kosmos Q SPG, to taste
4 Tbsp butter
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
½ cup sour cream
2 green onions, sliced
Start by getting your potatoes ready. Give the 4 russet potatoes a good rinse under cold water and scrub away any dirt. Pat them dry, then pierce each potato several times with a fork to help steam escape while they bake.
Rub the potatoes all over with 2 tablespoons of olive oil, making sure they're evenly coated.
Season the potatoes generously with Kosmos Q SPG, covering all sides for plenty of flavor.
Now turn your attention to the skirt steak.
Pat the 2 pounds of skirt steak dry with paper towels. Drizzle 1 tablespoon of avocado oil over the steak and rub it across both sides.
Season both sides generously with 2 tablespoons of Kosmos Q Double Pepper Cow Cover, making sure the seasoning is distributed evenly across the meat.
Let the seasoned steak rest for about 15 minutes while you get everything else ready.
If you haven't already, cook the 6 slices of bacon until crispy, then crumble them into small pieces. Slice the 2 green onions and have your shredded cheddar, butter, and sour cream ready for assembling the potatoes.
Preheat your oven to 425°F.
Place the prepared russet potatoes directly on the oven rack or on a baking sheet.
Bake the potatoes for 50–60 minutes, or until they're fork tender all the way through. The exact cooking time will depend on the size of your potatoes, so give them a check before pulling them out.
Once they're tender, remove them from the oven and set them aside until you're ready to load them up.
While the potatoes bake, preheat your grill to 500°F and set it up for direct heat.
You want the grill nice and hot so the skirt steak develops a flavorful sear without spending too much time over the flames.
Once the grill reaches temperature, clean the cooking grates and make sure everything is ready for the steak.
Place the seasoned skirt steak directly over the hot grates.
Grill for 3–4 minutes per side, keeping an eye on the steak as it cooks. Skirt steak is relatively thin, so it cooks quickly over high heat.
Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130–135°F before removing the steak from the grill.
Avoid overcooking it, since skirt steak is at its best when it's juicy and tender.
Once the steak reaches your target temperature, transfer it to a cutting board and let it rest for 10 minutes. This gives the juices time to settle before slicing.
After the steak has rested, identify the direction of the muscle fibers.
Using a sharp knife, slice the skirt steak thinly against the grain. Cutting across those long muscle fibers helps make every bite more tender and easier to chew.
Arrange the sliced steak on a serving platter and get ready to finish those potatoes.
Remove the baked potatoes from the oven if you haven't already.
Carefully cut a slit lengthwise down the center of each potato, being careful not to cut all the way through. Gently squeeze the ends to open them up, then fluff the soft interior with a fork.
Add 1 tablespoon of butter to each potato and let it melt into the fluffy center.
Divide the shredded cheddar cheese evenly among the 4 potatoes, allowing the heat from the potatoes to soften and melt the cheese.
Top each potato with crumbled bacon, a spoonful of sour cream, and sliced green onions.
Now you've got buttery potatoes packed with melted cheese, crispy bacon, cool sour cream, and a fresh pop of onion.
Plate the sliced skirt steak alongside the loaded baked potatoes.
Serve everything while the steak is warm and juicy and the potatoes are hot, fluffy, and loaded with toppings.
For an extra finishing touch, add another light sprinkle of Kosmos Q SPG to the potatoes or a little extra Double Pepper Cow Cover to the sliced steak if desired.
You've got tender, flame-grilled skirt steak seasoned with the bold peppery flavor of Kosmos Q Double Pepper Cow Cover, paired with loaded baked potatoes piled high with all the classic toppings.
The hot grill gives the steak a delicious sear, while slicing against the grain keeps every bite tender. Meanwhile, the potatoes bring that creamy, cheesy, bacon-packed goodness that makes this meal feel like a backyard steakhouse dinner.
It's straightforward, packed with flavor, and perfect for family dinners, weekend cookouts, or anytime you're craving a steak-and-potatoes classic.
Fire up the grill, load up those potatoes, and enjoy this Grilled Skirt Steak with Loaded Baked Potatoes.
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