Chimichurri Steak Bites with Garlic Mashed Potatoes
Serves 1
Directions
- 1Cut the ribeye into 1x1 inch cubes.
- 2Season the steak cubes generously with Brazilian steak seasoning.
- 3Mix the seasoning thoroughly with the steak cubes.
- 4Sear the steak cubes on all sides in a pan until browned.
- 5Peel the Yukon Gold potatoes.
- 6Cut the potatoes into small pieces.
- 7Boil the potato pieces in salted water for about 15 minutes or until fork tender.
- 8Drain the boiled potatoes.
- 9Mash the potatoes using a potato ricer.
- 10Add melted butter to the mashed potatoes.
- 11Add cream to the mashed potatoes.
- 12Squeeze in roasted garlic from the garlic bulbs.
- 13Season the mashed potatoes with the seasoning.
- 14Mix all the ingredients for the mashed potatoes until smooth.
- 15Finely chop parsley for the chimichurri sauce.
- 16Mince garlic cloves.
- 17Mince shallots.
- 18Dice red bell pepper.
- 19Add the chopped parsley, minced garlic, and diced red bell pepper to a bowl.
- 20Pour avocado oil into the bowl with the chimichurri ingredients.
- 21Add Brazilian steak seasoning, red pepper flakes, paprika, red wine vinegar and the juice of one lemon to the chimichurri mixture.
- 22Mix all the chimichurri ingredients together.
- 23Serve the seared steak bites over the garlic mashed potatoes, topped with chimichurri sauce and chives.
Ingredients
- 2 Ribeyes
- 4 Tbsp Kinder's Brazilian Steak Seasoning
- 2 Tbsp Avocado Oil
- 1 Bunch Parsley
- 1 Bunch Cilantro
- 4 Garlic Cloves
- 1 Shallot
- 0.5 Red Bell Pepper
- 1 Tbsp Kinder's Brazilian Steak Seasoning
- 1 Tsp Red Pepper Flakes
- 1 Tbsp Paprika
- 1 Cup Avocado Oil
- 4 Tbsp Red Wine Vinegar
- 1 Lemon
- 8 Yukon Gold Potatoes
- 4 Tbsp Brazilian Steak Seasoning
- 8 Tbsp Butter
- 1 Cup Cream or Sour Cream
- 2 Garlic Bulbs
- Salt
Equipment
pantongschopping boardknifepotcolanderbowlpotato ricerwooden spoon
Tips
- For mashed potatoes, Yukon Gold potatoes are recommended for a creamier texture, but russet potatoes can also be used.
- The chimichurri sauce is best made ahead as it can be stored in the fridge for about a week.
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