Grilled Steak Bites Loaded Potatoes Recipe
Grilled Steak Bite Loaded Potatoes combine smoky grilled russet potatoes with tender, seared beef medallions and a creamy, cheesy filling. Topped with flavorful garlic herb butter, this hearty dish is perfect for an outdoor BBQ or a satisfying meal any time of the year.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt to taste
Filling
- ¾ cup sour cream
- 1 cup shredded pepper jack cheese
Beef Medallions
- 1 lb beef medallions, cut into 1-inch cubes
- 2 tablespoons olive oil (for seasoning)
- Salt and pepper to taste
Garlic Herb Butter
- 4 tablespoons unsalted butter
- Minced garlic to taste (about 1-2 cloves)
- Fresh herbs: parsley, rosemary, thyme (about 1 tablespoon each, chopped)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat, about 400-425°F, ensuring it’s ready for cooking the potatoes evenly.
- Prepare Potatoes: Scrub the russet potatoes thoroughly, pierce each several times with a fork to allow steam to escape, then rub them with olive oil and sprinkle with salt. Wrap each potato tightly in foil.
- Grill Potatoes: Place the foil-wrapped potatoes on the grill and cook for 45-60 minutes, turning occasionally, until they are tender when pierced with a fork.
- Make Garlic Herb Butter: While the potatoes are grilling, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and chopped fresh herbs, cooking gently for 1-2 minutes until aromatic but not browned. Remove from heat.
- Season Beef: Toss the beef medallion cubes with olive oil, salt, and pepper to evenly coat them before searing.
- Sear Beef Bites: Heat a cast iron skillet over high heat until very hot. Add the beef cubes and sear for 2-3 minutes on each side until nicely browned and cooked to your desired doneness.
- Assemble Loaded Potatoes: Carefully remove the grilled potatoes from the foil and cut them lengthwise. Gently open them and fill the centers with a mixture of sour cream and shredded pepper jack cheese.
- Top and Serve: Place the seared beef bites on top of the filled potatoes, then drizzle generously with the garlic herb butter. Serve hot and enjoy!
Notes
- Russet potatoes are ideal for grilling due to their starchy, fluffy interior.
- Wrapping potatoes in foil ensures even cooking and keeps them moist.
- Adjust garlic and herbs in the butter according to personal taste.
- For a milder cheese option, substitute pepper jack with cheddar or Monterey Jack.
- Use a meat thermometer to cook beef to recommended internal temperatures: 130°F for medium rare, 140°F for medium.
