Garlic Butter Steak Bites with Mashed Potatoes & Chimichurri

Steps

1. 1Make the chimichurri

   Finely chop the parsley and cilantro. Seed and mince the jalapeño. Finely mince the red bell pepper. Mince the garlic cloves. Combine all with olive oil, red wine vinegar, salt, black pepper, and red pepper flakes. Mix well and set aside.

   ParsleyCilantroJalapeñoBell pepperGarlicExtra virgin olive oilRed wine vinegarKosher saltBlack pepper
2. 2Boil the potatoes20 min

   Peel and cube the Yukon Gold potatoes. Place in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and return to the pot.

   Potato
3. 3Mash the potatoes

   Add melted butter, goat cheese, grated or minced garlic, and enough warm chicken broth and half & half to create a creamy consistency. Mash or rice until smooth and season with salt and pepper to taste.

   The goat cheese is optional but adds an insanely good tangy creaminess.

   ButterGoat cheeseGarlicHalf-and-halfChicken stockSalt
4. 4Prep the steak

   Cut the steak (ribeye or sirloin) into 1-inch cubes. Pat the cubes dry with a paper towel and season generously with salt and pepper.

   SteakSalt
5. 5Sear the steak6 min

   Heat a cast-iron skillet over high heat and add the olive oil. Sear the steak cubes in a single layer until browned on all sides, about 4–6 minutes total.

   Don't overcrowd the pan—work in batches if needed to maintain high heat.

   Olive oil
6. 6Finish with garlic butter1m 30s

   Add the cold butter and smashed garlic cloves to the skillet. As the butter foams, continuously spoon the garlic butter over the steak for 1–2 minutes until the steak is golden brown and glossy.

   ButterGarlic
7. 7Serve

   Plate the steak bites alongside the mashed potatoes. Spoon chimichurri over the steak or serve on the side.