Loaded Baked Potato Steak Bites (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
4 large russet potatoes, scrubbed clean and patted dry
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak Bites
04 -
900 grams steak (NY strip, ribeye, sirloin or tenderloin), trimmed and cut into 5 cm pieces
05 -
4 tablespoons avocado oil, divided
06 -
2 tablespoons cajun seasoning (preferably low sodium)
07 -
2 teaspoons kosher salt
08 -
2 tablespoons freshly minced parsley
09 -
1 teaspoon freshly cracked black pepper
→ Garlic Butter
10 -
6 tablespoons unsalted butter, softened
11 -
2 tablespoons garlic, minced (approximately 8–10 cloves)
→ Parmesan Cream Sauce
12 -
375 millilitres heavy cream
13 -
65 grams parmesan cheese, finely grated
14 -
2 wedges lemon, juiced
15 -
0.5–1 teaspoon red pepper flakes
# Instructions:
01 -
Preheat oven to 220°C. Line a baking tray with parchment paper. Rub potatoes with olive oil and sprinkle sea salt on all sides. Place on the tray and bake for 50–60 minutes, or until fork-tender.
02 -
Drizzle steak pieces with 2 tablespoons avocado oil and coat thoroughly with cajun seasoning and kosher salt. Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Sear steak bites undisturbed for 2 minutes until golden, then flip and cook 1 minute. Reduce heat to low and continue cooking 1 more minute.
03 -
Move steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to the pan. Sauté until fragrant, then toss steak bites in the garlic butter to coat thoroughly. Cook an additional minute and transfer steak to a bowl. Cover with foil to keep warm.
04 -
In the same pan, add remaining 2 tablespoons butter and 1 tablespoon garlic. Sauté until fragrant. Gradually whisk in heavy cream and bring to a gentle simmer. Reduce for 3–5 minutes. Add red pepper flakes and grated parmesan. Whisk until sauce thickens, then season with black pepper as needed. Remove from heat, stir in minced parsley and lemon juice.
05 -
Lift and gently drop each baked potato from about 30 cm to loosen the interior. Slice down the centre and fluff the insides with a fork. Spread remaining butter inside and evenly distribute steak bites among potatoes. Generously spoon over the parmesan cream sauce and serve immediately.
# Notes:
01 -
For extra tender potatoes, avoid piercing the skins before baking to retain moisture.