Garlic Butter Chimichurri Steak Bites w/ Mash
Directions
- 1Cut the ribeye into bite-size pieces.
- 2Season the steak with oil and Cajun or Montreal seasoning.
- 3Sear the steak on high heat for a few minutes on each side and remove from the pan.
- 4Melt butter in the pan and add minced garlic.
- 5Add the seared steak back to the pan and coat in garlic butter.
- 6Sprinkle parsley over the steak.
- 7Boil peeled potatoes for about 30-35 minutes with a pinch of salt.
- 8Drain the potatoes and use a ricer to mash them for a smooth texture.
- 9In a small saucepan, melt butter and add cream, milk, whole garlic cloves and rosemary sprigs.
- 10Bring the mixture to a boil, remove from the heat, cover, and let the aromatics infuse for at least 15-20 minutes.
- 11Strain the cream mixture over the mashed potatoes and mix well.
- 12Serve the steak over the mashed potatoes, garnished with chives or green onions.
Ingredients
- 2 lbs ribeye
- 1 tbsp oil
- 3 tsp Cajun or Montreal seasoning
- 3 tbsp butter
- 3 -4 garlic cloves, minced
- 1 tsp parsley, chopped
- 4 -5 Yukon gold potatoes, peeled
- 0.5 cup heavy cream
- 0.5 cup milk
- 3 garlic cloves, whole
- 2 rosemary sprigs
- 2 tsp salt
- 1 tsp chives or green onions
Equipment
knifecutting boardbowlpanpotato ricersmall saucepanspoontongs