Potato Steak Bites (Printable Version)
# What You'll Need:
→ Baked Potatoes
01 -
4 big russet potatoes, scrubbed and dried off
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak Bites
04 -
900 grams boneless steak, diced up small (NY strip, sirloin, tenderloin, or ribeye work great)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons Cajun seasoning, low-salt if you can
07 -
4 tablespoons avocado oil, use half first, then save the rest
08 -
2 tablespoons fresh parsley, really fine
09 -
2 lemon wedges, juiced
→ Garlic Butter
10 -
6 tablespoons unsalted butter, softened
11 -
2 tablespoons finely chopped garlic (about 8–10 cloves)
→ Parmesan Cream Sauce
12 -
375 ml heavy cream
13 -
67 grams grated parmesan cheese (a bit less than a cup)
14 -
0.5–1 teaspoon dried red chili flakes
15 -
1 teaspoon cracked black pepper
# Steps to Follow:
01 -
Get your oven blasting at 220°C. Set down some parchment on a tray. Rub down the potatoes with olive oil, then coat them with sea salt all over. Line them up and let them bake for about an hour, or till a fork slides right through.
02 -
Trim off fat and gristle from the steak. Chop into bite-sized cubes, about the size of dice. Toss the beef with half your avocado oil and all the Cajun spices, making sure every piece gets some love.
03 -
Fire up your heavy pan on medium-high heat. Pour in half your avocado oil. Spread out the steak cubes. Don’t touch them—let them get a nice brown crust for a couple minutes. Flip the pieces, cook another minute, then lower the heat and cook just a minute more. Pull from the pan.
04 -
Move steak to one side of the pan. Drop in half the butter and half the garlic. Stir so it smells dreamy, then fold the steak into the buttery garlic for a quick minute. Pop steak into a bowl, cover with foil so it stays hot.
05 -
Toss the rest of the garlic and the last bit of butter into the pan with leftover steak drippings. Heat till fragrant. Pour in heavy cream slow, whisk as you go. Let it bubble gently for a bit. Add in parmesan and chili flakes, whisk till it thickens up. If it needs extra punch, add salt and black pepper. Take off the heat, then mix in the parsley and a bit of lemon juice.
06 -
Give those hot potatoes a good drop onto your tray to loosen them inside. Slice down the middle, use a fork to fluff up the insides. Smear on leftover butter. Pile on steak. Spoon lots of sauce while it’s still warm. Dig in right away.
# Additional Tips:
01 -
Let your pan get ripping hot before you cook the meat. That’s how you get that tasty brown crust on the steak.