Description
A comforting dish combining baked potatoes with savory steak bites and creamy parmesan sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 4large russet potatoes, scrubbed clean and patted dry
- 4 tablespoonsolive oil
- 1.5 tablespoonssea salt for baked potato skins
- 2lbs steak (NY strip, ribeye, sirloin, or tenderloin – choose what you love!)
- 2 teaspoonskosher salt
- 2 tablespoonsgarlic, minced (about8–10cloves)
- 6 tablespoonsbutter, softened
- 2 tablespoonscajun seasonings (low sodium is ideal; adjust salt accordingly)
- 4 tablespoonsavocado oil, divided
- 1 1/2 cupsheavy cream
- 2/3 cupparmesan, grated
- 2 tablespoonsfresh parsley, minced
- 2wedges lemon, juice of
- 1/2–1teaspoon red pepper flakes
- 1 teaspoonfreshly cracked pepper
Instructions
- Preheat the oven to 425°F.
- Scrub and dry the russet potatoes, then rub with olive oil and sprinkle with sea salt.
- Place the potatoes on a baking pan lined with parchment paper and bake for 50-60 minutes.
- Trim excess fat from the steak and cut into 2-inch pieces. Drizzle with avocado oil and coat with cajun seasoning.
- Heat a skillet over medium-high heat, add avocado oil, and cook the steak bites until golden brown, flipping once.
- Add butter and garlic to the skillet, sauté until fragrant, then toss the steak in the garlic butter.
- Remove the steak and tent with foil to keep warm.
- Once the potatoes are done, drop them from 12 inches onto the pan, cut open, and fluff the insides.
- Spoon the steak bites into each potato and drizzle with creamy parmesan sauce.
Notes
Choose potatoes that are similar in size for even cooking.
Let the steak rest for a few minutes before cutting to retain juices.
Feel free to adjust the cajun seasoning to your taste.
You can bake the potatoes ahead of time and reheat them.
Experiment with different sauces for variety.
Nutrition
- Calories: 800-900
- Sugar: 2-3 grams
- Fat: 40-50 grams
- Carbohydrates: 60-70 grams
- Protein: 45-50 grams