Loaded Baked Potato Beef Bites (Printable Version)
Steak bites with garlic butter and Parmesan on crispy baked potatoes deliver a rich, satisfying dinner.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes, scrubbed and dried
02 -
1 tsp sea salt, for seasoning skins
→ Beef Bites
03 -
450 g well-marbled sirloin steak, cut into uniform bites against the grain
04 -
15 ml avocado oil
05 -
30 g unsalted butter
06 -
3 cloves fresh garlic, minced
→ Parmesan Cream Sauce
07 -
120 ml heavy cream
08 -
60 g freshly grated Parmesan cheese
→ Garnishes
09 -
15 ml fresh lemon juice
10 -
5 g fresh parsley, chopped
11 -
Red pepper flakes, to taste
# Steps:
01 -
Preheat oven to 200°C. Pierce each potato several times with a fork. Season skins generously with sea salt and bake directly on the oven rack for 60 minutes until crispy and fluffy inside.
02 -
Bring steak bites to room temperature. Heat a cast iron skillet over high heat until smoking. Add avocado oil and then sear steak without moving for 2–3 minutes per side until a deep brown crust forms. Remove from pan and rest under foil.
03 -
Reduce heat to medium. Add butter and minced garlic to the skillet. Stir gently to infuse butter with garlic without burning, about 1 minute.
04 -
Pour heavy cream into the skillet and bring to a gentle simmer. Let reduce until sauce coats the back of a spoon. Gradually whisk in Parmesan cheese to avoid clumping. Keep warm over low heat without boiling.
05 -
Lightly tap baked potatoes on a hard surface to fluff interiors. Split open and top each with steak bites, drizzle with garlic butter and Parmesan cream sauce. Garnish with fresh parsley, red pepper flakes, and a squeeze of lemon juice. Serve immediately.
# Notes:
01 -
Use a cast iron skillet for optimal searing. Resting the steak preserves juices. Sauce thickens upon cooling, so serve promptly.