Garlic Butter Chimichurri Steak Bites with Garlic Parmesan Mashed Potatoes

Steps

1. 1

   Place the peeled and quartered Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

   Start 15-minute timer
2. 2

   While the potatoes cook, prepare the garlic-infused liquid. In a small saucepan, combine the half-and-half, 4 smashed garlic cloves, bay leaves, and thyme sprigs. Heat over low heat until warm and fragrant; do not let it boil.

3. 3

   Prepare the chimichurri by combining the finely chopped parsley, diced Fresno chiles, 4 minced garlic cloves, red wine vinegar, olive oil, dried oregano, 1 tsp salt, red chili flakes, and optional lemon juice in a bowl. Stir well and set aside to let the flavors meld.

   Start 4-minute timer
4. 4

   In a large mixing bowl, toss the cubed steak with 1 tbsp neutral oil, Worcestershire sauce, 2 tsp garlic powder, buttery steakhouse seasoning, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

5. 5

   Heat a large skillet over high heat. Once smoking hot, add the steak bites in a single layer (work in batches if necessary to avoid crowding). Sear for 2-3 minutes until a deep golden crust forms.

   Start 2-minute timer
6. 6

   Add 2 tbsp of garlic and herb butter to the skillet with the steak. Toss the steak bites in the melting butter for 1 minute, then remove from heat.

   Start 1-minute timer
7. 7

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

8. 8

   Mash the potatoes while gradually adding the infused half-and-half until the desired consistency is reached.

9. 9

   Stir in 4 tbsp garlic and herb butter, sour cream, Parmesan cheese, 2 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Mix until smooth and creamy.

10. 10

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