Grilled Steak Bite Potatoes
These grilled steak bite loaded baked potatoes combine tender grilled russets filled with cheesy sour cream and topped with juicy seared beef and garlic herb butter, perfect for satisfying main dishes.
Equipment
- 1 grill medium-high heat
- 1 cast iron skillet
- 1 small saucepan
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 3/4 cup sour cream
- 1 cup shredded pepper jack cheese
- 1 lb beef medallions cut into 1-inch cubes
- 4 tablespoons unsalted butter
- Fresh herbs parsley, rosemary, thyme, minced
- Salt and pepper to taste
- Minced garlic amount as preferred
- Chives for mixing with sour cream
Instructions
- Preheat the grill to medium-high heat, around 400-425°F.
- Scrub potatoes clean, pierce with fork, rub with olive oil and salt, then wrap each in foil.
- Grill the wrapped potatoes for 45-60 minutes until they are tender.
- In a small saucepan, melt butter over medium heat, then add minced garlic and fresh herbs to make garlic herb butter.
- Season beef medallions with olive oil, salt, and pepper.
- Sear the beef cubes in a hot cast iron skillet for 2 to 3 minutes per side until browned.
- Carefully cut open grilled potatoes lengthwise, fill with sour cream mixed with shredded cheese and chives.
- Top the filled potatoes with seared beef bites and drizzle generously with the garlic herb butter before serving.
Notes
- Use fresh herbs for the best garlic herb butter flavor.
- Wrap potatoes tightly in foil to ensure even cooking on the grill.
- Leftover beef can be stored in the fridge up to 3 days.
- For a spicier kick, add jalapeños to the sour cream mixture.