Grilled Steak Bite Loaded Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt

→ Filling

04 - ¾ cup sour cream
05 - 1 cup pepper jack cheese, shredded
06 - ¼ cup fresh chives, finely chopped
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper

→ Steak

09 - 1 lb filet mignon medallions, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon steak seasoning (optional)

→ Garlic Herb Butter

14 - 4 tablespoons unsalted butter
15 - 2 garlic cloves, minced
16 - 1 tablespoon fresh parsley, chopped
17 - ½ teaspoon fresh rosemary, chopped
18 - ½ teaspoon fresh thyme leaves
19 - Pinch of kosher salt

# Instructions:

01 - Preheat grill to medium-high heat (400-425°F). Scrub potatoes, pierce each with a fork, rub with olive oil and kosher salt. Wrap in foil and grill for 45-60 minutes until tender.
02 - Melt butter in a pan. Add minced garlic and cook for 30 seconds. Stir in parsley, rosemary, thyme, and a pinch of kosher salt. Set aside.
03 - Season steak cubes with olive oil, kosher salt, black pepper, and steak seasoning if using. In a hot cast iron skillet on the grill, sear steak cubes for 2-3 minutes per side until medium-rare. Drizzle with 1 tablespoon of the prepared garlic herb butter.
04 - Cut grilled potatoes lengthwise ¾ through and squeeze the ends to open. In a mixing bowl, combine sour cream, shredded pepper jack cheese, chopped chives, kosher salt, and black pepper.
05 - Fill the openings of each potato with the sour cream mixture. Top with seared steak bites and drizzle with the remaining garlic herb butter. Garnish with additional chives and serve immediately while hot.

# Notes:

01 - Choose uniformly sized russet potatoes for even cooking.
02 - Do not overcook steak bites as they will continue to cook with residual heat.
03 - Partially microwave the potatoes for 5-6 minutes before grilling to save time.
04 - Fillet mignon can be substituted with ribeye or strip steak if preferred.

Back