Chimichurri Steak Bites with Garlic Mashed Potatoes
Tender, juicy steak bites seared to perfection and served with creamy roasted garlic mashed potatoes and a vibrant, herb-packed chimichurri sauce.
Equipment
Ingredients
Chimichurri Sauce
red chili peppers (deseeded)
2 piece
garlic cloves
5 piece
parsley
0.5 cup
cilantro
0.5 cup
green onions
3 piece
dried oregano
1 tsp
salt
1 tsp
black pepper
1 tsp
fresh lemon juice
1 tbsp
red wine vinegar
0.25 cup
olive oil
0.5 cup
Steak Bites
ribeye steak (bite-sized pieces)
450 g
salt
2 tsp
black pepper
1 tsp
unsalted butter
3 tbsp
fresh rosemary
2 sprig
garlic cloves
2 piece
Garlic Mashed Potatoes
Yukon Gold potatoes (peeled, quartered)
900 g
garlic heads (roasted)
2 piece
butter (room temperature)
0.25 cup
heavy cream (warmed)
0.5 cup
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare Chimichurri Sauce
Combine all chimichurri ingredients in a food processor and pulse until finely chopped.
Chill Chimichurri
Cover the chimichurri sauce and refrigerate until ready to serve.
Roast Garlic for Mashed Potatoes
Preheat oven to 205°C. Slice tops off garlic heads, drizzle with olive oil, season with salt, wrap in foil and roast until soft.
Cook the Potatoes
Peel and quarter the potatoes. Place in a large pot, cover with water by 2.5 cm. Bring to a boil and cook until fork-tender.
Drain and Dry Potatoes
Drain potatoes and let them sit in the hot pot for 1-2 minutes to dry out.
Mash the Potatoes
Mash the potatoes using a potato masher. Gradually mix in warm cream, butter, and roasted garlic. Season with salt and pepper.
Prepare Steak Bites
Cut steak into large bite-sized pieces and season generously with salt and pepper.
Sear the Steak
Heat a large skillet over high heat with neutral oil. Once smoking hot, add steak in batches and cook until deep crust forms.
Baste the Steak
Reduce heat to medium, add butter, rosemary, and garlic. Baste the steak for about 1 minute.
Serve
Serve the steak bites hot with the chilled chimichurri sauce and garlic mashed potatoes.
Original recipe
Storage
Chimichurri sauce can be stored in refrigerator for up to 5 days. Steak and mashed potatoes best enjoyed fresh.
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