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 minced garlic (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons Cajun seasoning (low sodium preferred; adjust salt accordingly)
4 tablespoons avocado oil, divided
1.5 cups heavy cream
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
Juice of 1 lemon (about 1/2-1 teaspoon)
1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper
Instructions:
Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork, rub with olive oil, and sprinkle with sea salt. Bake for 45-60 minutes or until tender.
While the potatoes are baking, cut the steak into bite-sized pieces and season with kosher salt.
Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
Add the steak and cook until browned and cooked to your liking. Remove the steak and set aside.
In the same skillet, add garlic and cook until fragrant. Stir in butter and Cajun seasoning.
Pour in the heavy cream, Parmesan cheese, and lemon juice. Cook until the sauce thickens slightly.
Slice the baked potatoes open, fluff the insides with a fork, and top with steak bites and the creamy sauce.
Garnish with parsley, red pepper flakes, and cracked black pepper