Steak Bites Loaded Potato (Printable Version)
Tender steak bits and a smooth sauce melt into crispy potatoes for all-out cozy vibes.
# Ingredients Required:
→ 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
05 -
2 tablespoons fresh parsley, chopped fine
06 -
4 tablespoons avocado oil, split
07 -
2 tablespoons Cajun seasoning, use a low salt type
08 -
2 teaspoons kosher salt
09 -
900 grams boneless steak (sirloin, NY strip, ribeye, or tenderloin)
→ Garlic Butter
10 -
2 tablespoons garlic, chopped small (about 8–10 cloves)
11 -
6 tablespoons unsalted butter, at room temp
→ Parmesan Cream Sauce
12 -
1 teaspoon freshly cracked black pepper
13 -
0.5–1 teaspoon crushed red pepper flakes
14 -
67 grams parmesan, grated (roughly 2/3 cup)
15 -
375 millilitres heavy cream
# Guide to Cooking:
01 -
Give each baked potato a good bump from about a foot above your counter so it gets nice and fluffy inside. Slice them open down the middle and loosen the inside with a fork. Drop in the last bit of butter, then pile on the steak pieces. Pour the warm parmesan cream sauce over everything and chow down right away.
02 -
Using the same pan, keep the leftover butter and garlic in there. Toss in the rest of the butter plus 1 more tablespoon garlic. Let that get fragrant for a bit. Stir in the heavy cream slowly. Let it cook down for a handful of minutes. Add in the pepper flakes, then whisk in the parmesan until it gets creamy. Sprinkle in salt and pepper if you want. Take it off the stove, then add the chopped parsley and some lemon juice.
03 -
Push all the steak over to one side of your skillet. Drop in 2 tablespoons butter and a spoonful of garlic, chopped small. Let it sizzle until you can smell it. Toss all the steak chunks through the buttery garlic for another minute. Scoop into a bowl, cover loosely with foil so it stays warm.
04 -
Splash 2 tablespoons avocado oil into your heavy skillet over medium-high heat. Once hot, set the steak pieces in. Give them about 2 minutes untouched to get a nice sear. Flip each one, cook for a minute, then turn the heat down and finish for another minute.
05 -
Cut steak into 5 cm cubes, trimming off any big fatty bits and silver stuff first. Drizzle on 2 tablespoons avocado oil. Sprinkle all over with Cajun seasoning, covering every bite.
06 -
Get your oven up to 220°C and toss parchment on your baking pan. Coat each potato in olive oil, roll them around in the sea salt, and set them on the tray. Bake those spuds for about 50–60 minutes. They should give easily when poked with a fork.
# Extra Suggestions:
01 -
For a really good crust on your steak, make sure your skillet is smoking hot before adding the meat. That way, you get awesome browning.