Chimichurri Steak Bites
Juicy steak bites with creamy garlic mashed potatoes and addictive chimichurri sauce
Tender ribeye steak bites seared to perfection and served with creamy roasted garlic mashed potatoes, all topped with a vibrant, herb-packed chimichurri sauce.
Equipment
Ingredients
Chimichurri Sauce
red chilis (deseeded)
3 pcs
garlic cloves
5 pcs
parsley
0.5 cup
cilantro
0.5 cup
green onions
3 pcs
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
ribeye steak
450 g
salt
2 tsp
black pepper
1 tsp
unsalted butter
3 tbsp
fresh rosemary sprigs
2 pcs
garlic cloves
2 pcs
Creamy Garlic Mashed Potatoes
Yukon Gold potatoes
900 g
garlic heads
2 pcs
butter (room temperature)
0.25 cup
heavy cream
120 ml
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare Chimichurri Sauce
Add all chimichurri ingredients to a food processor or blender and pulse until finely chopped.
Roast Garlic for Mashed Potatoes
If roasting garlic for mashed potatoes, preheat oven to 205°C. Slice tops off both garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast for 45-60 minutes until soft.
Cook Potatoes
Peel and quarter the potatoes, place in a large pot and cover with water by about 1 inch. Bring to a boil and cook until a fork slides through with nearly no resistance, about 15-20 minutes.
Mash Potatoes
Drain potatoes and let sit in hot pot for 1-2 minutes to dry. Mash using a potato ricer or masher. Heat cream until warm, squeeze in roasted garlic and add butter, gradually mix in cream. Season with salt and pepper.
Cook Steak Bites
Cut steak into large bite-sized pieces and season with salt and pepper. Heat a large skillet over high heat with a drizzle of neutral oil. Once smoking hot, add steak in batches. Cook until deep crust forms, about 2-3 minutes per side. Reduce heat to medium, add butter, rosemary and garlic, baste for 1 minute.
Original recipe
Storage
Store chimichurri separately; reheat steak bites and potatoes together. Chimichurri keeps 5 days refrigerated.
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