Garlic Butter Chimichurri Steak Bites with Garlic Parmesan Mashed Potatoes

Ingredients

• 2 lb ribeye or sirloin steak (cubed)
• 1 tbsp neutral oil
• 2 tsp Worcestershire sauce
• 2 tsp garlic powder (for steak)
• 2 tsp Kinders buttery steakhouse seasoning
• 1 tsp kosher salt (or to taste, for steak)
• 0.5 tsp black pepper (for steak)
• 2 tbsp Kerrygold garlic & herb butter (for steak)
• 1 cup fresh Italian parsley (finely chopped, about 1 cup packed)
• 2 Fresno chiles (finely diced)
• 4 garlic cloves (minced, for chimichurri)
• 2 tbsp red wine vinegar
• 0.75 cup extra virgin olive oil
• 2 tsp dried oregano
• 1 tsp kosher salt (for chimichurri)
• 1 tsp red chili flakes
• 0.5 lemon juice (juice of 1/2 lemon, optional)
• 6 Yukon Gold potatoes (peeled and quartered, about 2.5-3 lbs)
• 2 cup half-and-half (use as needed)
• 4 garlic cloves (lightly smashed, for potatoes)
• 2 bay leaves
• 3.5 sprigs fresh thyme (3-4 sprigs)
• 4 tbsp Kerrygold Garlic & Herb Butter (1/2 stick, for potatoes)
• 0.333 cup sour cream
• 0.75 cup grated Parmesan cheese
• 2 tsp garlic powder (for potatoes)
• 1.5 tsp kosher salt (plus more for potato water)
• 0.5 tsp freshly cracked black pepper (for potatoes)

Steps

1. 1

   Prepare the Garlic Parmesan Mashed Potatoes: Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with water. Add a generous pinch of kosher salt.

2. 2

   Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.

3. 3

   While potatoes cook, combine the half-and-half, smashed garlic cloves, bay leaves, and thyme sprigs in a small saucepan. Heat over low heat until warm and infused; do not boil.

4. 4

   Drain the cooked potatoes and return them to the pot. Remove the garlic, bay leaves, and thyme from the warm half-and-half.

5. 5

   Mash the potatoes while gradually adding the infused half-and-half, 4 tablespoons of garlic herb butter, sour cream, Parmesan cheese, garlic powder, 1.5 teaspoons kosher salt, and black pepper until smooth and creamy.

6. 6

   Prepare the Chimichurri: In a medium bowl, combine the chopped parsley, diced Fresno chiles, minced garlic, red wine vinegar, olive oil, dried oregano, 1 teaspoon kosher salt, red chili flakes, and lemon juice (if using). Mix well and set aside to let flavors meld.

7. 7

   Prepare the Steak: In a large bowl, toss the cubed steak with neutral oil, Worcestershire sauce, 2 teaspoons garlic powder, buttery steakhouse seasoning, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper until evenly coated.

8. 8

   Heat a large skillet over high heat. Add the steak bites in a single layer (work in batches if necessary) and sear until browned on all sides, about 2-3 minutes per side.

9. 9

   During the last minute of cooking, add 2 tablespoons of garlic herb butter to the skillet and toss the steak bites to coat them in the melted butter.

10. 10

    Serve the steak bites over a bed of the mashed potatoes and top generously with the chimichurri sauce.

Notes

The recipe uses Kerrygold Garlic & Herb butter for both the steak and the potatoes for extra flavor. The Fresno chiles in the chimichurri add a mild heat and bright color.

Nutrition per serving

• main
• dinner
• steak
• potatoes
• chimichurri
• garlic butter
• pan-seared