Here’s how to make it:
Ingredients:
4 large russet potatoes, scrubbed clean and patted dry
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 (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons cajun seasonings (low sodium is ideal)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1/2-1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper
Instructions:
Preparation: Preheat the oven to 425F and line a baking pan with parchment paper. Rub the potatoes with olive oil and sprinkle with sea salt. Place them on the pan and bake for about 50-60 minutes until tender.
Cooking: Trim the steak and cut it into two pieces. Drizzle with avocado oil and coat with cajun seasoning. In a skillet, heat avocado oil over medium-high heat and cook the steak undisturbed for about 2 minutes until golden. Flip and cook for an additional minute, then reduce heat and cook for another minute. Move the steak aside, add butter and garlic to the pan, sauté until fragrant, then toss the steak in the garlic butter.
Final touches: In the same pan, add more butter and garlic, sauté, then whisk in heavy cream and simmer for 3-5 minutes. Add red pepper flakes and parmesan, whisk until thickened. Stir in parsley and lemon juice. Fluff the baked potatoes and cut them open, spreading with remaining butter.
Serving: Serve the potatoes topped with the garlic parmesan cream sauce and steak bites. Enjoy warm!
Indulge in this creamy, savory delight that’s perfect for any occasion!
Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4
