Loaded Baked Potato with Steak Bites
Ingredients:
- 4 large russet potatoes, strained well and dried
4 tablespoons olive oil
1.5 tablespoons sea salt
2 pounds steak (such as New York strip, ribeye, sirloin, or tenderloin), trimmed and cut into 2-inch pieces.
2 teaspoons kosher salt
2 tablespoons finely minced garlic (about 8-10 cloves)
6 tablespoons butter, softened and divided
2 tablespoons Cajun seasoning (choose low sodium and adjust salt level as needed)
4 tablespoons avocado oil, divided
1 1/2 cups cream
2/3 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
Juice of 2 lemon slices
1/2 to 1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
Loaded Baked Potato with Steak Bites
Directions:
Preheat oven: Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
To prepare potatoes: Brush each potato with olive oil and sprinkle evenly with sea salt. Place on baking sheet and bake for 50-60 minutes, or until easily pierced with a fork.
Season the steak: Toss the steak pieces with the 2 tablespoons avocado oil and Cajun seasoning in a bowl until well coated. Fry the steak: Heat the remaining 2 tablespoons avocado oil in a skillet over medium-high heat. Fry the steak pieces on one side until golden brown, about 2 minutes, then flip and fry for another minute. Reduce the heat, cook for another minute, and push the steaks to one side.
Make the garlic butter: In the same skillet, add 2 tablespoons butter and half the minced garlic to the uncovered side. Cook until fragrant, then press the steaks into the garlic-butter mixture. Cook for another minute, then remove from pot and cover with aluminum foil to keep warm.
Make Parmesan Cream Sauce: In the same skillet, add the remaining butter and garlic. When the garlic is fragrant, add the cream and cook for 3 to 5 minutes until reduced. Stir in the red pepper flakes and Parmesan until the sauce thickens. Season with salt and black pepper. Remove from heat and stir in the parsley and lemon juice.
Finish the potatoes: Drop the baked potatoes into the pot from a height of about 30cm to allow them to puff up. Slice open and fluff further with a fork, then brush with the remaining butter.
Prep time: 15 minutes | Total time: 1 hour 15 minutes | Serves: 4