Baked Potato with Steak Bites (Printable Version)
Soft baked potatoes packed with garlic butter steak bites and a velvety parmesan sauce. Your favorite comfort dish just got better!
# Ingredients:
→ For the potatoes to be baked
01 -
4 tablespoons of olive oil
02 -
1½ tablespoons salt flakes to season the skins
03 -
4 large russet potatoes, cleaned and dried
→ For the garlic steak bites
04 -
2 tablespoons minced garlic (around 8-10 cloves)
05 -
6 tablespoons butter, softened for cooking
06 -
2 pounds of steak (such as ribeye, tenderloin, NY strip, or sirloin)
07 -
2 tablespoons of Cajun-style seasoning (lower sodium is better)
08 -
4 tablespoons avocado oil, split up
09 -
2 teaspoons kosher salt for seasoning
→ For the creamy parmesan sauce
10 -
1 teaspoon freshly cracked pepper
11 -
⅔ cup shredded parmesan cheese
12 -
1½ cups heavy whipping cream
13 -
Juice squeezed from 2 wedges of lemon
14 -
2 tablespoons fresh parsley, finely chopped
15 -
½-1 teaspoon of crushed red pepper flakes
# Steps:
01 -
Turn your oven to 425°F and lay down some parchment paper on a baking tray. Coat the potatoes with olive oil, sprinkle the skins generously with sea salt, and bake them for about 50-60 minutes until soft enough to pierce with a fork.
02 -
Trim off any extra fat from the steak and cut it into chunks around 2 inches big. Toss with 2 tablespoons of avocado oil, then cover those pieces with Cajun seasoning.
03 -
With a cast iron pan on medium-high heat, add the rest of the avocado oil. Leave the steak pieces in the pan for 2 minutes on one side without moving. Flip once, cook a minute or so, then turn the heat to low and let it cook about another minute.
04 -
Slide the steak to a side of the pan and drop in 2 tablespoons of butter and a tablespoon of garlic. Sauté just until fragrant. Give the steak a quick toss so all pieces get a buttery coating. Cook one more minute, then remove from the pan and cover loosely with foil.
05 -
Using the same pan, put in the rest of the butter and garlic, cooking until they smell amazing. Gradually pour in the heavy cream while whisking, then simmer for 3-5 minutes so it thickens a bit.
06 -
Mix in the red pepper flakes and parmesan. Whisk till smooth and the sauce thickens. Adjust salt and pepper to taste. Off the heat, stir in the parsley and squeeze in the lemon juice.
07 -
Drop each fully baked potato a foot or so onto the counter (carefully) to help loosen the insides. Use a knife to cut down the middle and fluff them up with a fork. Spread the leftover butter inside each potato.
08 -
Evenly divide the steak bites between the potatoes, drizzle all over with that creamy parmesan sauce, and serve right away.
# Notes:
01 -
Recreate gourmet steak-and-potato flavors without leaving your kitchen.
02 -
Don't poke holes in your potatoes, so they stay fluffy inside with crispy skin.
03 -
Avocado oil is your friend for searing steaks—it handles high heat well.
04 -
To get fluffy spuds, dropping them loosens up the inside better than cutting.
05 -
Using one pan for both steak and sauce keeps all the good flavors together.