Chimichurri Steak Bites
Argentine-inspired chimichurri steak bites served with creamy roasted garlic mashed potatoes and a vibrant herb sauce that's addictive on everything.
Equipment
Ingredients
Chimichurri Sauce
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
fresh lemon juice
1 tbsp
red wine vinegar
0.25 cup
olive oil
0.5 cup
Steak
ribeye steak (bite-sized pieces)
450 g
salt
2 tsp
black pepper
1 tsp
unsalted butter
3 tbsp
fresh rosemary
2 sprig
garlic cloves
3 piece
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
1 tsp
Instructions
Prepare Chimichurri Sauce
Combine all chimichurri ingredients and pulse until finely chopped.
Roast Garlic for Mashed Potatoes
Preheat oven, prepare garlic heads for roasting.
Cook the Potatoes
Boil potatoes until fork-tender, then drain and dry.
Mash Potatoes and Finish
Mash potatoes with roasted garlic, butter and warm cream.
Cook Steak Bites
Sear steak pieces in hot skillet until crust forms, then baste.
Original recipe
Storage
Store chimichurri separately. Reheat steak gently to avoid overcooking.
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