Steak Bites Potato (Printable Version)
Steaming potatoes packed with buttery steak bites, all slathered in creamy parmesan goodness.
# What You'll Need:
→ Potatoes
01 -
1.5 tablespoons sea salt
02 -
4 tablespoons olive oil
03 -
4 big russet potatoes, washed and dried
→ Steak
04 -
1 teaspoon freshly cracked black pepper
05 -
4 tablespoons avocado oil, used in two parts
06 -
2 tablespoons low-sodium cajun spice blend
07 -
2 teaspoons kosher salt
08 -
900 grams beef steak (sirloin, ribeye, NY strip, or tenderloin), trimmed and chopped into chunks about 5 cm
→ Garlic Butter
09 -
2 tablespoons garlic, finely chopped (about 8–10 cloves in all), used in two parts
10 -
6 tablespoons room temp butter, split for different uses
→ Parmesan Cream Sauce
11 -
Juice squeezed from 2 small lemon wedges
12 -
2 tablespoons chopped fresh parsley
13 -
1/2–1 teaspoon red chili flakes
14 -
65 grams parmesan, shredded
15 -
360 millilitres heavy cream
# Steps to Follow:
01 -
Turn your oven to 220°C and cover a baking tray with parchment. Spread sea salt on all sides of the potatoes after rubbing them with olive oil. Put them straight on your tray. Bake till a fork slides in easily, usually about 50–60 minutes.
02 -
Cut up your steaks into rough 5 cm squares after tidying off any extra bits of fat. Splash over 2 tablespoons of avocado oil and toss it all with cajun seasoning until nicely coated.
03 -
Heat the last 2 tablespoons of avocado oil over pretty high heat in a heavy skillet. Pop in the steak pieces so they're not crowded. Let them sizzle for 2 minutes without turning, flip, cook 1 minute, then lower the heat and cook 1 more minute.
04 -
Push the steaks aside in the pan and toss in 2 tablespoons of butter and 1 tablespoon of the chopped garlic. Let it get fragrant, then mix all the steak pieces to soak up that garlic butter. Give it another minute.
05 -
Move steak chunks to a mixing bowl and cover loosely with foil. This keeps moisture in till you're ready.
06 -
Drop what’s left of the butter and garlic into the same pan as before. Let it warm up and smell good. Start whisking in cream, bring it to a light bubble, then simmer for 3–5 minutes, letting it thicken. Shake in parmesan and chili flakes, keep whisking till smooth. Add salt and pepper however you like, take off the heat, throw in parsley and lemon juice, and give it one last stir.
07 -
Carefully drop each baked potato onto the pan from about 30 cm up, so they get fluffy inside. Chop them down the middle and use a fork to fluff up the potato flesh. You can add some leftover butter now if you want.
08 -
Pile steak pieces onto each potato, pour lots of parmesan sauce over the top, and toss on a little extra parsley if you're feeling fancy. Eat it while it's hot.
# Additional Notes:
01 -
If you want your potatoes really fluffy, skip poking holes before baking. Dropping them at the end gives you that perfect soft inside.