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Ingredients
For the Potato Bites:
- 1 bag of baby potatoes
- 1/2 cup butter divided
- 1 cup mozzarella
- 1 to 2 chipotle peppers in adobo diced super small
- 1/2 teaspoon onion salt or powder more or less to taste
- 1/2 teaspoon garlic salt or powder more or less to taste
- 1/4 teaspoon smoked paprika more or less to taste
- Salt and pepper to taste
- 1/4 cup olive oil
For the Steak Bites:
- 1 and 1/2 pounds of steak personally I like striploin (I’m not a sirloin fan)
- 4 tablespoons butter more or less to taste
- Salt and pepper to taste
- 1 to 2 tablespoons roasted garlic and pepper rub marinade
Instructions
- Preheat the grill to a medium heat!
For the Potatoes:
- Boil your potatoes ahead of time for 8 to 12 minutes depending in their size. You want them fork tender but still firm enough that they won’t fall apart when hollowing them out.
- Drain your potatoes and allow to cool slightly.
- Take a small measuring spoon or melon baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer those scooped out bits to a food processor bowl that’s been fitted with a steel blade for mixing. Set your hollowed out potatoes aside.
- Add the rest of your ingredients to the food processor bowl. Give it a whir. If it doesn’t mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough.
- Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them. I make mine so they are overflowing, and piled high. Just how we roll here. Place the finished potatoes in a grill pan.
- Add butter, don’t fear the butter. It’s game day, live a little.
- Pop the grill pan on a preheated medium heat outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your taters and the heat of your grill. You want them browning on the bottom and the filling just starting to ooze and melt.
- Obviously this is not a dish you flip over, just putting that out there in case there’s anyone out there who thought it was a good idea. Don’t flip over stuffed potatoes, it’s bad news folks.
- Make sure you keep an eye on them while cooking. And add more butter if they stick. Yes, I actually said more butter.
- Once they are ready carefully remove them from the grill and transfer them to a serving plate. Watch out, they’re hot. You’ll have a literal game of hot potato happening if you’re not careful.
- Serve with a big old potato loving smile!
For the Steak Bites:
- Cut the beef into bite sized pieces, think tips when you go to a restaurant.
- Add half your butter a cast iron pan, pop that on the grill and allow it to sizzle a bit and start to turn to brown butter, then toss in your beef. Cook and stir as it cooks.
- Sprinkle with salt and pepper, then toss the rest of the butter and the rub marinade in the pan. You’re not using it as a marinade, you’re using it as a sauce for flavour. Continue to cook and allow the marinade to coat the meat. Total cooking time should only be about 6 or 8 minutes tops, depending on the size of your pieces.
- Remove from heat and transfer to a serving bowl or plate.
- Serve with a big old steak loving smile.
