Loaded Baked Potato Steak Bites (Print Version)
Pile steak bites on a fluffy baked potato, add smooth parmesan sauce, and you've got a hearty bite that's super satisfying.
# Ingredients:
→ Baked Potatoes
01 -
1.5 tablespoons sea salt
02 -
4 tablespoons olive oil
03 -
4 big russet potatoes, cleaned and patted dry
→ Steak Bites
04 -
2 wedges lemon, squeezed
05 -
2 tablespoons fresh parsley, chopped up
06 -
4 tablespoons avocado oil, split up
07 -
2 tablespoons low sodium Cajun seasoning
08 -
2 teaspoons kosher salt
09 -
2 pounds boneless steak, like ribeye, NY strip, tenderloin, or sirloin
→ Garlic Butter
10 -
2 tablespoons garlic, chopped small (about 8 to 10 cloves worth)
11 -
6 tablespoons unsalted butter, soft
→ Parmesan Cream Sauce
12 -
1 teaspoon cracked black pepper
13 -
0.5 to 1 teaspoon red pepper flakes
14 -
2/3 cup parmesan cheese, grated fresh (about 2.4 oz)
15 -
1.5 cups heavy cream
# Instructions:
01 -
Toss some olive oil onto your potatoes, roll them in sea salt, then set them on a parchment-lined tray. Get your oven up to 425°F while you do this. Pop everything in and let them bake for almost an hour, just until your fork slides through easy.
02 -
Chop your steak into chunky 2-inch bites after trimming off any extra fat or tough pieces. Sprinkle on Cajun seasoning and pour 2 tablespoons of avocado oil over everything. Make sure all your steak pieces get covered.
03 -
Pour the last 2 tablespoons avocado oil into a hot cast iron skillet. Drop in the steak bites and let them brown for a solid 2 minutes with no moving. Flip them, cook just another minute, lower the heat, then cook one more minute before moving on.
04 -
Push the steak over to one side of your skillet. Melt 2 tablespoons butter with 1 tablespoon of that minced garlic on the open side and let it get nice and fragrant. Move the steak bites around in that garlicky butter for one extra minute, then drop everything into a bowl and loosely cover with foil.
05 -
Use the pan and buttery garlic bits left. Toss in the last 2 tablespoons of butter and another spoonful of minced garlic. When you can smell it, slowly pour in the cream and keep things simmering on low, stirring for 3 to 5 minutes to thicken a little. Add your pepper flakes and parmesan next, whisk it all until creamy. Add salt and black pepper if you think it needs it. Take the pan off the heat, mix in parsley and fresh lemon juice.
06 -
Hold each potato a foot above your countertop and drop them to get the fluff going inside. Slice along the top and use a fork to break up the insides. Rub on the last of the butter. Pile steak bites on, pour on tons of cream sauce, and serve these right away while they're piping hot.
# Notes:
01 -
Letting the steak bites stay covered in foil keeps them juicy and lets the heat even out inside.