Loaded Baked Potato Steak Bites (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
1.5 tablespoons sea salt
02 -
4 tablespoons olive oil
03 -
4 big russet potatoes, washed well and dried off
→ Steak Bites
04 -
1 teaspoon freshly cracked black pepper
05 -
2 tablespoons freshly minced parsley
06 -
2 teaspoons kosher salt
07 -
2 tablespoons cajun seasoning (use low sodium if you can)
08 -
4 tablespoons avocado oil, split up for use
09 -
900 grams steak—trimmed and chopped into roughly 5 cm cubes (any NY strip, ribeye, sirloin, or tenderloin works)
→ Garlic Butter
10 -
2 tablespoons garlic, chopped up (about 8 or 10 cloves)
11 -
6 tablespoons unsalted butter, let it soften first
→ Parmesan Cream Sauce
12 -
0.5 to 1 teaspoon red pepper flakes
13 -
2 wedges lemon, squeezed for juice
14 -
65 grams parmesan, finely shredded
15 -
375 ml heavy cream
# Instructions:
01 -
Drop each cooked potato onto the counter from about 30 cm up so the insides get fluffy. Cut open down the middle and break up the flesh with a fork. Put leftover butter inside, pile the steak bites in, ladle on the creamy parmesan sauce, and eat right away.
02 -
In that same skillet, throw in the last 2 tablespoons of butter and another tablespoon of chopped garlic. Cook till it smells awesome. Pour in the heavy cream slowly and let it start to bubble gently. Let it thicken for around 3 to 5 minutes. Toss in parmesan and some red pepper flakes. Keep stirring till it gets creamy, then finish off with black pepper, a handful of chopped parsley, and a squeeze of lemon juice before taking it off the heat.
03 -
Push the steak to one side in your skillet. Throw in 2 tablespoons of butter along with a tablespoon of minced garlic. Let it sizzle until you can smell the garlic. Mix the steak well in the buttery goodness, cook just a bit more (one minute), then scoop everything into a bowl. Throw a piece of foil over the top so it stays nice and hot.
04 -
Mix steak pieces with 2 tablespoons of avocado oil, toss with cajun seasoning and kosher salt till all are covered. Heat up your skillet over medium-high and add 2 tablespoons oil. Set steak bites in, don’t touch them for 2 minutes so they brown really well. Flip, cook another minute, then lower the heat and finish them off with one more minute on the pan.
05 -
Crank your oven to 220°C. Set out a baking tray with parchment. Slather potatoes with olive oil, roll them in sea salt until coated all over. Line them up on the tray and pop in the oven for 50 to 60 minutes, or until a fork easily goes through.
# Notes:
01 -
Keep the skins whole during baking—they’ll trap more steam and make the potatoes softer inside.