Rib Eye Steak Bites with Chimichurri and Buttery Mashed Potatoes

Ingredients

• 2 Rib eye steaks (Cut into cubes)
• Salt (To taste, for seasoning the steak, chimichurri, and mashed potatoes; also for the potato cooking water)
• Black pepper (To taste, for seasoning the steak, chimichurri, and mashed potatoes)
• Olive oil (For cooking the steak; amount not specified)
• 1.5 tbsp Butter (1–2 tablespoons, for the steak)
• 2 Garlic cloves (To brown with the steak)
• 1 bunch Fresh cilantro (1 bunch)
• 1 bunch Fresh parsley (1 bunch)
• 2.5 Garlic cloves (2–3 cloves, for the chimichurri)
• 1 Fresh chili pepper (Finely chopped; remove the seeds to reduce the heat)
• Bell pepper (A small piece, finely chopped)
• 1 tbsp Red wine vinegar
• 1.5 tbsp Lemon juice (1–2 tablespoons)
• 0.333 cup Extra-virgin olive oil
• 0.5 tsp Dried oregano
• 6.5 Large potatoes (6–7 potatoes, peeled and chopped)
• 4.5 tbsp Butter (4–5 tablespoons, for the mashed potatoes)
• Heavy cream or milk (A little, warmed; choose either heavy cream or milk)

Steps

1. 1

   Place the cilantro, parsley, the garlic cloves intended for the chimichurri, red wine vinegar, lemon juice, oregano, salt, black pepper, and extra-virgin olive oil in a mini food processor. Pulse until finely chopped, while keeping a slightly coarse texture.

2. 2

   Add the chopped fresh chili pepper and bell pepper and mix. Let the chimichurri rest while preparing the remaining ingredients.

3. 3

   Place the potatoes in a pot of salted water and boil until very tender. Drain well.

4. 4

   Mash the potatoes until smooth. Add the butter intended for the mashed potatoes and a little warmed heavy cream or milk; season with salt and black pepper and mix until the mash is silky and fluffy.

5. 5

   Pat the rib eye cubes dry with paper towels and season generously with salt and black pepper.

6. 6

   Heat a skillet over very high heat until nearly smoking.

7. 7

   Add the steak cubes to the hot skillet and sear for about 2 minutes, stirring or turning them to form a deeply browned crust while keeping the interior juicy.

8. 8

   During the last 30 seconds, add the butter intended for the steak and the two garlic cloves. Quickly baste the cubes with the melted butter to coat them.

9. 9

   Immediately remove the steak from the skillet and let it rest.

10. 10

    Divide the mashed potatoes among the plates and make a swirl on the surface with the back of a spoon.

11. 11

    Place the rib eye cubes over the mashed potatoes and finish generously with the chimichurri.

Notes

The olive oil for cooking the steak, salt, and pepper are listed without quantities. The recipe does not specify the amount of bell pepper or heavy cream or milk; the resting time for the steak is also not provided.

Nutrition per serving

• dinner
• main course
• comfort food
• beef
• skillet-cooked
• mashed potatoes
• chimichurri