Loaded Baked Potato with Steak Bites 🥩🥔
Ingredients:
4 large russet potatoes | 4 tablespoons olive oil | 1.5 tablespoons sea salt | 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin) | 2 teaspoons kosher salt | 2 tablespoons garlic, minced | 6 tablespoons butter, softened | 2 tablespoons cajun seasonings | 4 tablespoons avocado oil | 1 1/2 cups heavy cream | 2/3 cup parmesan, grated | 2 tablespoons fresh parsley, minced | Juice of 2 wedges lemon | 1/2-1 teaspoon red pepper flakes | 1 teaspoon freshly cracked pepper
Instructions:
Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil and sprinkle with sea salt. Bake for 50-60 minutes, until tender. Cut steak into 2-inch pieces, drizzle with avocado oil, and coat with cajun seasoning. In a skillet, heat avocado oil and cook the steak for 2 minutes on each side. Add butter and garlic to the skillet, sauté until fragrant. Remove steak and tent with foil. In the same pan, add butter and remaining garlic, sauté, then whisk in heavy cream and simmer. Add red pepper flakes and parmesan, adjust seasoning. Fluff the baked potatoes and cut them open.
Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4 potatoes
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