Loaded Baked Potato Steak Bites (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
1.5 tablespoons coarse sea salt
02 -
4 tablespoons olive oil
03 -
4 big russet potatoes, scrubbed and dried off
→ Steak Bites
04 -
2 tablespoons fresh chopped parsley
05 -
2 tablespoons cajun seasoning, go for low sodium if you can
06 -
900 grams steak (like ribeye, NY strip, tenderloin, or sirloin), trimmed and cut into 5 cm cubes
07 -
2 teaspoons kosher salt
08 -
1 teaspoon cracked black pepper, fresh is best
09 -
4 tablespoons avocado oil, split up
→ Garlic Butter
10 -
2 tablespoons garlic, minced (around 8–10 cloves)
11 -
6 tablespoons unsalted butter, let it soften a bit
→ Parmesan Cream Sauce
12 -
0.5–1 teaspoon of chili flakes
13 -
2 lemon wedges, juiced
14 -
65 grams very finely shredded parmesan cheese
15 -
375 mL heavy cream
# Instructions:
01 -
To loosen the insides, give each baked potato a gentle little drop from about 30 cm high. Cut a slit along the top and fluff up the potato with a fork. Add leftover butter and pile on the steak pieces. Pour a good amount of the creamy parmesan sauce over everything and dig in while it’s hot.
02 -
Toss the last of the butter and some garlic into the same pan. Let them get nice and fragrant. Slowly whisk in the heavy cream until it just starts to bubble. Keep it going for 3–5 minutes so it thickens up a bit. Mix in the red pepper flakes and parmesan until melty. Crank some black pepper over it to taste. Take it off the heat, add parsley and lemon juice, and stir.
03 -
Slide the steak bites aside in the pan. Drop in 2 tablespoons of butter plus some of that minced garlic. Let it get really fragrant, then stir the steak pieces through the buttery goodness. Cook another minute, scoop them into a bowl, and cover with foil so they stay warm.
04 -
Toss steak chunks with half the avocado oil, all the cajun seasoning, and the salt until covered. Heat the rest of the avocado oil in a cast iron pan on medium-high. Spread the steak bites out, don’t touch for 2 minutes until they get a golden crust, then flip and let them go for one more minute. Turn heat to low and cook another minute before moving on.
05 -
Turn your oven on to 220°C. Put some parchment paper on your baking tray. Rub olive oil all over the potatoes, covering both ends, then roll them in salt. Lay them on the tray and pop them in the oven for 50 to 60 minutes, or until you can poke them easily with a fork.
# Notes:
01 -
Skip poking holes in your potatoes before baking—they’ll turn out softer and won’t lose moisture.