Steam curls up from the valve and your stomach starts talking back. You remember that deep, satisfying hiss that means pressure’s building. It’s kinda like the signal y'all been waiting for — dinner’s gonna be good.
The potatoes cook till they got that tender pull you crave, while the carne asada gets all spicy and juicy. You sense that combo already making your mouth water. It’s simple but real comforting, y’know?
When you finally do the natural release, the flavors have already settled in. The steak bites are coated in that jalapeño lime pilsner rub, black pepper, and garlic goodness. Steam cues and sizzling sound kinda tell ya everything’s coming together perfect.
Why This Recipe Works Every Single Time
- Perfect pressure build: It cooks the steak bites fast, locking in juicy flavors.
- Tender pull on potatoes: Baking ’em first gets that soft inside with crispy skin.
- Flavor balance: Jalapeño lime rub with hot sauce adds spice and zing that’s just right.
- Layered taste: Butter, cheese, and scallions add richness and fresh notes.
- Simple steps: No fuss, just good timing and using steam cues to know when to move on.
Everything You Need Lined Up
- 2-3 Skirt steaks cut into bite-sized pieces, ’cause that’s what really soaks up flavor.
- 3 tablespoon Jalapeño Lime Pilsner Rub to kick up the heat with some citrusy punch.
- 1.5 tablespoon FYR BLK Hot Sauce to bring that smoky, spicy vibe.
- 1 medium lime juiced to brighten everything up.
- 3-4 big Russet potatoes for that classic baked potato feel.
- 2 tablespoon Beef tallow to rub on the potatoes so the skins crisp up nice.
- 2 tablespoon Kosher salt to season those skins real good.
- 2 tablespoon Black pepper giving that peppery bite that y’all love.
- 2 tablespoon Garlic powder to boost the savory element.
- Extra toppings like melted butter, shredded cheese, chopped scallions, pico de gallo, sour cream, and queso for that full loaded potato effect.
Your Complete Cooking Timeline
Preheat your oven right up to 425 degrees Fahrenheit. Don’t skip this step ’cause it gets the potatoes started off just right. While oven’s heating, wash and dry your russet potatoes. Poke ’em with a fork a few times so steam can escape while baking — very important.
Rub each potato down with that beef tallow. It helps give ’em that crispy skin you want. Sprinkle ’em with kosher salt for that salty crunch. Pop the potatoes directly onto the oven rack and let ’em bake for 45 to 60 minutes. You want that tender pull when you squeeze ’em softly.
While those bad boys are baking, slice your skirt steaks into bite-sized pieces. In a bowl mix your jalapeño lime pilsner rub, black pepper, and garlic powder. Season those steak bites until they’re coated well — that’s gonna bring a great flavor punch.
Heat a skillet on medium-high heat and toss the steak bites in. Cook ’em for about 3 to 5 minutes till browned and cooked how you like. Don’t overdo it, gotta keep ’em juicy. Remove skillet from heat and toss the steak bites with FYR BLK hot sauce and fresh lime juice. That zing does wonders.
Once the potatoes are done baking, make a slit lengthwise on each one. Fluff the insides with a fork so it’s light and ready for toppings. Add melted butter right into the potato and spread it around. Then pile on those carne asada steak bites. Top with shredded cheese, scallions, pico, sour cream, and queso if you like.
Serve it up hot and watch everyone dive in. This recipe takes some time but the results are worth every minute.
Valve Hacks You Need to Know
- Quick steam cues: Listen for the valve hiss that means pressure’s built. Don’t rush; wait for that hiss before starting your timer.
- Natural release patience: Let the pressure naturally release instead of quick releasing right away. It keeps meat tender and juicy, especially for the skirt steak.
- Reuse beef tallow: After rubbing potatoes, save the leftover beef tallow in the pan. It adds flavor if you use it to cook the steak bites.
That First Bite Moment
You cut into that perfectly baked potato. The skin snaps just right and you see steam swirl up real quick. You feel that soft, buttery fluff inside mixed with spicy carne asada chunks.
The steak bites burst with flavor in your mouth. They’re tender and juicy with a little kick from the jalapeño rub and hot sauce. The crispy potato skin balances it out with salt and texture. You know y’all done right.
The toppings add another layer of yum. The shredded cheese melts into the hot potato, while scallions give that fresh crunch. Pico de gallo and sour cream cool the heat just enough. It’s that kinda combo you want again and again.
Smart Storage That Actually Works
- Refrigerate leftovers: Wrap potato and carne asada separately in airtight containers so flavors don’t get weird. Keeps ’em fresh for 3 to 4 days easy.
- Freezer friendly: Freeze steak bites in freezer bags for longer storage. Just thaw and reheat in skillet real quick before adding to potato.
- Reheat right: Wrap the baked potato in foil and warm in the oven or toaster oven to keep skin crispy while reheating inside.
- Don’t soak toppings: Keep pico and sour cream separate until serving day to avoid soggy potatoes.
Common Questions and Real Answers
- Can I use other cuts of steak? Sure thing! Flank or hanger steak work real good too. Just adjust cook time accordingly.
- What if I don’t have beef tallow? Olive oil is a decent swap for crisping potato skins but tallow adds flavor you might miss.
- How do I know potatoes are done? You can poke ’em with a fork or squeeze gently. If it slides in easy and soft, you’re good.
- Can I make this spicy for kids? Definitely skip or reduce hot sauce and rub for a milder taste they’ll like.
- What’s the best cheese for topping? Cheddar or Monterey Jack melt real nice but any shredded cheese you got works.
- Can I prep stuff ahead? Yep! Season steak bites and prep toppings the day before to save time after work.
Looking for great sides to go with this loaded baked potato? Check out our easy taco soup recipe for a hearty bowl or warm up with our Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners for more meaty deliciousness. For a sweet touch after your meal, don’t miss our Dark Chocolate Nut Squares that are as easy as they are tasty.
Carne Asada Baked Potato
Ingredients
Ingredients
- 2-3 Skirt steaks cut into bite-sized pieces
- 3 tablespoon Jalapeño Lime Pilsner Rub
- 1.5 tablespoon FYR BLK Hot Sauce
- 1 medium Lime juiced
- 3-4 Russet potatoes
- 2 tablespoon Beef tallow to rub on potatoes
- 2 tablespoon Kosher salt to season potato skins
- 2 tablespoon Black pepper
- 2 tablespoon Garlic powder
- Melted butter for topping
- Shredded cheese
- Chopped scallions
- Pico de gallo
- Sour cream
- Queso
Instructions
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Wash and dry the russet potatoes. Poke each potato several times with a fork to allow steam to escape during baking.
- Rub each potato with beef tallow and sprinkle generously with kosher salt.
- Place the potatoes directly on the oven rack and bake for 45 to 60 minutes until tender when squeezed.
- Slice skirt steaks into bite-sized pieces.
- In a bowl, mix jalapeño lime pilsner rub, black pepper, and garlic powder. Coat the steak bites evenly with the seasoning mixture.3 tablespoon Jalapeño Lime Pilsner Rub, 2 tablespoon Black pepper, 2 tablespoon Garlic powder
- Heat a skillet over medium-high heat and cook the steak bites for 3 to 5 minutes until browned and cooked to your liking.
- Remove the skillet from heat. Toss the steak with FYR BLK hot sauce and fresh lime juice.1.5 tablespoon FYR BLK Hot Sauce, 1 medium Lime
- Once potatoes are done, make a lengthwise slit on each. Fluff the insides with a fork and mix in melted butter.Melted butter
- Top the potatoes with shredded cheese, chopped steak bites, scallions, pico de gallo, sour cream, and queso as desired.Shredded cheese, Chopped scallions, Pico de gallo, Sour cream, Queso
- Serve immediately and enjoy.
- Store leftovers by wrapping potatoes and carne asada separately in airtight containers and refrigerate up to 3 to 4 days.
