Chimichurri Steak Bites with Garlic Mashed Potatoes

Ingredients

• 2 red chilis (Deseeded; use 2 to 3)
• 5 garlic cloves (For the chimichurri)
• 0.5 cup parsley (For the chimichurri)
• 0.5 cup cilantro (Optional; for the chimichurri)
• 3 green onions (For the chimichurri)
• 1 tsp dried oregano (For the chimichurri)
• 1 tsp salt (For the chimichurri)
• 1 tsp pepper (For the chimichurri)
• 1 tbsp fresh lemon juice (For the chimichurri)
• 0.25 cup red wine vinegar (For the chimichurri)
• 0.5 cup olive oil (For the chimichurri)
• 16 oz ribeye steak (Top sirloin works too; cut into large bite-sized pieces)
• 2 tsp salt (For seasoning the steak)
• 1 tsp pepper (For seasoning the steak)
• 3 tbsp unsalted butter (For basting the steak)
• fresh rosemary sprigs (Optional; for basting the steak)
• garlic cloves (Optional; for basting the steak)
• 2 lb Yukon Gold potatoes (Peel and quarter)
• 2 garlic heads (Optional; roast for the mashed potatoes)
• olive oil (For drizzling over the garlic before roasting)
• salt (For seasoning the garlic before roasting; additional salt to taste for the potatoes)
• water (Enough to cover the potatoes by about 1 inch)
• 0.25 cup butter (Room temperature; for the mashed potatoes)
• 0.5 cup heavy cream (Milk may be used instead; for the mashed potatoes)
• salt (To taste for the mashed potatoes)
• pepper (To taste for the mashed potatoes)
• neutral oil (For heating the skillet; use a drizzle)

Steps

1. 1

   Add the red chilis, garlic, parsley, cilantro if using, green onions, dried oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil to a food processor or blender. Pulse until finely chopped, then cover and refrigerate.

2. 2

   If making the roasted garlic, preheat the oven to 400°F (205°C). Slice the tops off both garlic heads.

3. 3

   Drizzle the garlic heads with olive oil, season them with salt, wrap them in foil, and roast for 45–60 minutes, or until soft.

4. 4

   Peel and quarter the Yukon Gold potatoes. Place them in a large pot and cover with water by about 1 inch.

5. 5

   Bring the potatoes to a boil and cook for about 15–20 minutes, until a fork slides through with nearly no resistance.

6. 6

   Drain the potatoes, then let them sit in the hot pot for 1–2 minutes to dry.

7. 7

   Mash the potatoes with a potato ricer or masher.

8. 8

   Heat the heavy cream, or milk if substituting, until warm in a pot or microwave.

9. 9

   Squeeze the roasted garlic into the mashed potatoes if using, then add the room-temperature butter. Gradually stir or mix in the warm cream.

10. 10

    Season the mashed potatoes with salt and pepper to taste.

11. 11

    Cut the steak into large bite-sized pieces and season with the steak salt and pepper.

12. 12

    Heat a large skillet over high heat with a drizzle of neutral oil. Heat until the pan is smoking hot.

13. 13

    Add the steak to the skillet, working in batches if needed so the pan is not overcrowded.

14. 14

    Cook the steak for about 2–3 minutes per side, until a deep crust forms.

15. 15

    Reduce the heat to medium. Add the butter, rosemary sprigs, and garlic cloves if using, and baste the steak for about 1 minute.

Notes

The supplied recipe ends after basting the steak and does not specify a final plating or serving step. The garlic, cilantro, rosemary, and steak-basting garlic are optional as stated. The amount of neutral oil for the skillet and olive oil for roasting the garlic is not specified.

Nutrition per serving

• main
• steak
• mashed potatoes
• chimichurri
• Latin American-inspired
• skillet
• high-protein