Ingredients needed:
* 4 large baking potatoes
* 1 beef top sirloin steak (approximately 1 lb.)
* 1 teaspoon of coarsely ground pepper
* 2 cups of cherry tomatoes
* 2 jars of marinated quartered artichoke hearts, drained
* 2 garlic cloves, minced
* 1 cup of reduced-fat mayonnaise
* 3/4 cup shredded Asiago cheese, divided
* 3 cups of fresh baby spinach, coarsely chopped
Preparation steps:
* Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
* Sprinkle steak with pepper. Grill, uncovered, over medium heat or broil 4 inches from the heat for 8 to 10 minutes on each side or until meat reaches desired doneness. Let stand for 5 minutes.
* Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2 to 4 minutes or until tomatoes begin to soften. Keep warm.
* In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup of cheese; stir until cheese is melted. Stir in spinach and heat through.
* With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.
Enjoy
