Loaded Baked Potato Steak Bites (Print Version)
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes, scrubbed clean and patted dry
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt for potato skins
→ Steak
04 -
2 lbs steak (NY strip, ribeye, sirloin or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons minced garlic (about 8-10 cloves)
07 -
2 tablespoons low sodium cajun seasonings
08 -
4 tablespoons avocado oil, divided
→ Toppings
09 -
6 tablespoons softened butter
10 -
1 1/2 cups heavy cream
11 -
2/3 cup grated parmesan
12 -
2 tablespoons minced fresh parsley
13 -
2 wedges lemon, juiced
14 -
1/2-1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked pepper
# Instructions:
01 -
Preheat oven to 220°C (425°F) and line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle all sides with sea salt. Place on the prepared pan without poking any holes in them.
02 -
Bake for 50-60 minutes or until tender when pierced with a fork.
03 -
While potatoes bake, trim the steak of any excess fat or silver skin and cut into 5 cm (2 inch) pieces. Drizzle the steak bites in 2 tablespoons avocado oil.
04 -
Liberally coat steak in cajun seasoning. Heat remaining 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat.
05 -
Cook steak undisturbed for about 2 minutes, or until golden brown. Flip once and continue cooking for 1 minute, then reduce heat to low and cook for another minute.
06 -
Move steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic, sauté until fragrant. Toss the steak in the garlic butter to coat all sides, cooking for another minute.
07 -
Remove steak and place in a bowl, tented with foil to keep moist while preparing to serve with the baked potatoes.
# Notes:
01 -
For best results, allow steak to come to room temperature before cooking.
02 -
Adjust cajun seasoning based on salt content to avoid over-seasoning.