Chimichurri Steak Bites
Argentinian-inspired steak bites with roasted garlic mashed potatoes
Juicy seared ribeye steak bites served with creamy roasted garlic mashed potatoes and a vibrant, herby chimichurri sauce that you'll want to put on everything.
Equipment
Ingredients
Chimichurri
red chili peppers (deseeded)
3 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
lemon juice (fresh)
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
rosemary sprigs (fresh)
2 piece
garlic cloves
3 piece
Mashed Potatoes
Yukon Gold potatoes
900 g
garlic heads (roasted)
2 piece
butter (room temperature)
0.25 cup
heavy cream
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.
Roast Garlic for Potatoes
Preheat oven, prepare garlic heads for roasting to add to mashed potatoes.
Cook the Potatoes
Peel, quarter and boil potatoes until fork-tender.
Mash the Potatoes
Mash potatoes with roasted garlic, butter and warm cream.
Prepare and Sear Steak
Cut steak into bite-sized pieces and season before searing.
Finish Steak with Butter Baste
Baste steak with butter, rosemary and garlic for extra flavor.
Original recipe
Storage
Store chimichurri separately. Reheat steak and potatoes together in skillet for best texture
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