LOADED BAKED POTATO with STEAKS BITES

Ingredients:

For the Baked Potatoes:

4 large russet potatoes, scrubbed clean and patted dry

4 tablespoons olive oil

1.5 tablespoons sea salt

For the Steak Bites:

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)

2 teaspoons kosher salt

2 tablespoons minced garlic (about 8-10 cloves)

6 tablespoons softened butter

2 tablespoons Cajun seasoning (adjust salt if needed)

4 tablespoons avocado oil, divided

For the Parmesan Cream Sauce:

1½ cups heavy cream

⅔ cup grated Parmesan cheese

2 tablespoons minced fresh parsley

Juice of 2 lemon wedges

½-1 teaspoon red pepper flakes

1 teaspoon freshly cracked black pepper

Instructions:

Prepare the Baked Potatoes:

Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.

Rub the potatoes with olive oil and sprinkle all sides with sea salt.

Place them on the prepared pan and bake for 50-60 minutes, or until tender when pierced with a fork.

Prepare the Steak Bites:

Trim any excess fat from the steak and cut it into 2-inch pieces.

Drizzle the pieces with 2 tablespoons of avocado oil and coat liberally with Cajun seasoning.

Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.

Add the steak bites and cook for about 2 minutes on the first side, undisturbed, until golden.

Flip the steak and cook for 1 more minute, then reduce heat to low and cook for an additional minute.

Move the steak to one side of the pan. On the other side, add 2 tablespoons of butter and 1 tablespoon minced garlic. Sauté the garlic until fragrant.

Toss the steak in the garlic butter and cook for another minute.

Remove the steak from the pan and tent with foil to keep warm.

Make the Parmesan Cream Sauce:

In the same skillet, add the remaining 2 tablespoons of butter and the last tablespoon of minced garlic. Sauté until fragrant.

Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes until slightly thickened.

Add the red pepper flakes and grated Parmesan. Whisk until the sauce is thick and smooth. Adjust salt and pepper to taste.

Off the heat, stir in the minced parsley and lemon juice.

Assemble the Loaded Baked Potatoes:

Once the potatoes are done, lift and drop each potato from about 12 inches off the pan to fluff the inside.

Cut a slit down the center of each potato and fluff the insides with a fork.

Spread the inside of each potato with the remaining butter.

Spoon the steak bites into each potato and drizzle with the Parmesan cream sauce.

Serve immediately.

Notes:

For a spicier kick, increase the amount of red pepper flakes in the sauce.

If you prefer a milder flavor, reduce or omit the Cajun seasoning.

This dish pairs well with a simple green salad or steamed vegetables.

Servings: 4

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