Loaded Baked Potato With Beef Bites (Print Version)
Ingredients:
01 -
4 tablespoons olive oil.
02 -
1.5 tablespoons sea salt.
03 -
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin).
04 -
4 large russet potatoes, scrubbed clean and patted dry.
05 -
2 teaspoons kosher salt.
06 -
2 tablespoons garlic, minced (about 8-10 cloves).
07 -
6 tablespoons butter, softened.
08 -
2 tablespoons cajun seasoning (low sodium is ideal, adjust salt accordingly).
09 -
4 tablespoons avocado oil, divided.
10 -
1 1/2 cups heavy cream.
11 -
2/3 cup parmesan, grated.
12 -
2 tablespoons fresh parsley, minced.
13 -
2 wedges lemon, juice of.
14 -
1/2-1 teaspoon red pepper flakes.
15 -
1 teaspoon freshly cracked pepper.
Instructions:
01 -
Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
02 -
Coat the potatoes in olive oil and generously sprinkle with sea salt. Place them on the baking sheet.
03 -
Roast the potatoes for 50-60 minutes, or until they can be easily pierced with a fork.
04 -
Prepare the steak by trimming any excess fat and cutting it into 2-inch pieces. Drizzle with avocado oil and coat liberally with cajun seasoning.
05 -
In a skillet, heat avocado oil over medium-high heat. Sear the steak for 2 minutes until golden, then flip for another minute. Lower the heat and cook for one more minute.
06 -
Shift the steak aside and add butter and garlic to the pan. Sauté until fragrant, then toss the steak in the mixture and cook for another minute. Cover with foil and set aside.
07 -
For the Parmesan cream sauce, in the same skillet, add more butter and garlic. Sauté until fragrant. Whisk in the cream and bring to a simmer, letting it reduce for 3-5 minutes.
08 -
Stir in the red pepper flakes and parmesan, and cook until the sauce thickens. Season with salt and pepper, then remove from heat. Stir in parsley and lemon juice.
09 -
To finish the potatoes, drop each baked potato from a height to fluff the insides, slice open, and fluff further with a fork. Smear with butter before serving.