Loaded Baked Potato Steak Bites (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
1.5 tablespoons sea salt
02 -
4 tablespoons olive oil
03 -
4 large russet potatoes, washed and patted dry
→ Steak Bites
04 -
2 wedges lemon, squeezed for juice
05 -
2 tablespoons fresh parsley, chopped real small
06 -
4 tablespoons avocado oil, split up
07 -
2 tablespoons Cajun seasoning, go for the low salt one
08 -
2 teaspoons kosher salt
09 -
900 grams boneless steak (you can pick NY strip, ribeye, tenderloin, or sirloin cut up)
→ Garlic Butter
10 -
2 tablespoons garlic, chopped up fine (about 8–10 cloves)
11 -
6 tablespoons unsalted butter, soft
→ Parmesan Cream Sauce
12 -
1 teaspoon fresh cracked black pepper
13 -
0.5–1 teaspoon dried red pepper flakes
14 -
67 grams shredded parmesan cheese (about 2/3 cup)
15 -
375 ml heavy cream
# Instructions:
01 -
Drop your hot potato from about a foot over the tray so it gets all soft inside. Make a cut down the middle, then poke and fluff up the inside with a fork. Rub some of that leftover butter in there. Pile in your steak cubes. Pour over a hefty ladle of that creamy sauce while it's warm. Eat right away.
02 -
Toss the rest of the butter and another spoon of garlic in the pan that still has some steak bits and butter. Stir it around till it smells good. Slowly pour in the cream, whisking as you go. Let that bubble gently for a few minutes. Whisk in the parm and chili flakes till it starts to get thicker. Add salt and black pepper if it needs more flavor. Pull it from the heat. Mix in the chopped parsley and that splash of lemon juice.
03 -
Push all your cooked steak bits to one side. Drop in half your butter and half your garlic. Stir till everything smells amazing. Toss the steak in that garlicky butter so it all gets slick and tasty—just about a minute more. Scoop the steak into a bowl and cover up with foil so it stays warm.
04 -
Get your heavy skillet nice and hot on medium-high, add two big spoonfuls of avocado oil. Drop in the steak cubes, let them sizzle without touching for a couple minutes so they brown, then give them a quick flip and cook another minute. Turn the heat down low and cook for one more minute. That's it.
05 -
Take your steak and cut away any chewy bits or extra fat. Slice it into chunks about as big as dice (5 centimeters or so). Pour on half the avocado oil and all the Cajun seasoning, mixing so every piece gets coated.
06 -
Heat your oven to 220°C. Put parchment on a baking tray. Rub the potatoes with olive oil, roll them in sea salt so they're totally covered. Lay them out on the tray. Bake for 50 to 60 minutes till a fork slides into them easy.
# Notes:
01 -
Want a killer steak crust? Don't toss meat in right away. Let your pan get super hot first so the steak really browns up.