Ingredients
Scale
- 1.5 tablespoons sea salt
- 4 tablespoons olive oil
- 4 big russet potatoes, cleaned and patted dry
- 2 wedges lemon, squeezed
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons avocado oil, split
- 2 tablespoons low sodium Cajun seasoning
- 2 teaspoons kosher salt
- 2 pounds boneless steak (like ribeye, NY strip, tenderloin, or sirloin)
- 2 tablespoons garlic, chopped (about 8 to 10 cloves)
- 6 tablespoons unsalted butter, soft
- 1 teaspoon cracked black pepper
- 0.5 to 1 teaspoon red pepper flakes
- 2/3 cup parmesan cheese, grated fresh
- 1.5 cups heavy cream
Instructions
- Preheat your oven to 425°F.
- Toss olive oil onto the potatoes and roll them in sea salt.
- Set the potatoes on a parchment-lined tray and bake for nearly an hour, or until fork-tender.
- Chop the steak into 2-inch bites, coat with Cajun seasoning and avocado oil.
- Heat oil in a cast iron skillet, add steak bites, and brown for about 2 minutes on each side.
- Add butter and garlic to the skillet, cook until fragrant.
- Transfer steak to a bowl, gradually add remaining butter and garlic, then heavy cream to the pan and simmer until thickened.
- Add red pepper flakes, parmesan, parsley, and lemon juice, mixing well.
- Fluff the baked potatoes and slice them open, adding butter inside.
- Top each potato with steak bites and cream sauce, then serve hot.
Notes
For extra crunch, you can add bacon bits on top. Adjust the Cajun seasoning to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg