Chimichurri Steak Bites with Parmesan Garlic Mashed Potatoes
Savory garlic butter steak bites over creamy parmesan mashed potatoes
Tender, garlicky steak bites seared in butter and served over creamy parmesan garlic mashed potatoes, finished with fresh herb chimichurri sauce.
Equipment
Ingredients
Steak Bites
beef steak (cubed)
600 g
butter (room temperature)
60 g
garlic (minced)
4 cloves
Chimichurri Sauce
fresh parsley (chopped)
30 g
olive oil (room temperature)
80 ml
red wine vinegar
30 ml
garlic (minced)
3 cloves
red chili flakes
5 g
dried oregano
2 g
Parmesan Garlic Mashed Potatoes
potatoes (peeled, quartered)
800 g
milk (warm)
120 ml
butter (room temperature)
30 g
parmesan cheese (grated)
60 g
garlic (minced)
3 cloves
salt
5 g
black pepper (ground)
2 g
Instructions
Prepare the steak
Cut the beef steak into 2-3 cm cubes and pat dry with paper towels.
Make the chimichurri sauce
Combine chopped parsley, minced garlic, olive oil, red wine vinegar, chili flakes, and oregano in a bowl. Mix well and set aside.
Cook the potatoes
Place quartered potatoes in a pot, cover with cold water, add salt and bring to a boil. Cook until tender, about 15-20 minutes.
Sear the steak bites
Heat a large pan over high heat. Add butter and minced garlic, then add steak cubes. Sear for 2-3 minutes per side until browned and cooked to desired doneness.
Mash the potatoes
Drain the cooked potatoes and return to pot. Add warm milk, butter, minced garlic, grated parmesan, salt and pepper. Mash until creamy and smooth.
Serve the dish
Spoon the garlic parmesan mashed potatoes onto plates. Top with chimichurri steak bites and drizzle generously with fresh chimichurri sauce.
Original recipe
Storage
Store steak and potatoes separately. Reheat gently to avoid overcooking the steak.
Notes
• This recipe is perfect for a special dinner or weekend treat
• The chimichurri sauce adds bright, fresh flavors that complement the rich steak and potatoes
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