Loaded Baked Potato with Steak Bites

Ingredients:

For the Potatoes:

• 4 large russet potatoes, scrubbed clean and patted dry
• 4 tablespoons olive oil
• 1.5 tablespoons sea salt

For the Steak:

• 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin)
• 2 teaspoons kosher salt
• 2 tablespoons garlic, minced
• 6 tablespoons butter
• 2 tablespoons Cajun seasoning
• 4 tablespoons avocado oil

For the Parmesan Cream Sauce:

• 2 tablespoons butter
• 1 tablespoon garlic, minced
• 1 1/2 cups heavy cream
• 2/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, minced
• 2 wedges lemon, juiced
• 1/2-1 teaspoon red pepper flakes
• 1 teaspoon freshly cracked pepper

Instructions:

Prepare Potatoes:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Rub potatoes with olive oil and sprinkle with sea salt. Place on prepared pan.
3. Bake for 50-60 minutes, or until tender when pierced with a fork.

Cook Steak:

1. Trim excess fat and silver skin from steak. Cut into 2-inch pieces.
2. Drizzle steak with avocado oil and coat with Cajun seasoning.
3. Heat avocado oil in a cast iron skillet over medium-high heat.
4. Cook steak undisturbed for 2 minutes per side, or until golden brown. Reduce heat to low and cook for 1 minute more.
5. Remove steak from skillet and set aside in a bowl, covered with foil.

Make Parmesan Cream Sauce:

1. In the same skillet, melt butter and sauté garlic until fragrant.
2. Whisk in heavy cream and simmer for 3-5 minutes, or until slightly thickened.
3. Stir in Parmesan cheese, red pepper flakes, and lemon juice. Season with salt and pepper to taste.

Assemble:

1. Cut a slit lengthwise in each baked potato. Fluff the inside with a fork.
2. Fill each potato with steak, then top with Parmesan cream sauce.

Serve immediately and enjoy!