Chimichurri Steak Bites

Name: Chimichurri Steak Bites
Ingredients: 2 to 3 whole red chili deseeded; 5 whole garlic clove; 1/2 cup parsley; 1/2 cup cilantro; 3 whole green onion; 1 tsp dried oregano; 1 tsp salt; 1 tsp pepper; 1 tbsp fresh lemon juice; 1/4 cup red wine vinegar; 1/2 cup olive oil; 16 oz ribeye steak; 2 tsp salt; 1 tsp pepper; 3 tbsp unsalted butter; fresh rosemary sprig; garlic clove; 2 lbs yukon gold potato peeled and quartered; 2 whole roasted garlic head; 1/4 cup butter room temperature; 1/2 cup heavy cream; drizzle neutral oil; salt; pepper

Serves 1

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Chimichurri Steak Bites

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Serves 1

Directions

1Add all chimichurri ingredients to a food processor or blender, pulse until finely chopped, then cover and refrigerate.
2Roast garlic: preheat oven to 400°F (205°C), slice tops off garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast until soft.
3Peel and quarter potatoes, place in a large pot and cover with water by about 1 inch. Bring to a boil and cook until tender.
4Drain potatoes and let sit in the hot pot to dry, then mash using a potato ricer or masher.
5Heat cream until warm, squeeze in the roasted garlic, add butter, and gradually mix in the cream. Season with salt and pepper.
6Cut steak into large bite-sized pieces and season with salt and pepper.
7Heat a large skillet over high heat with neutral oil. Once smoking, add steak and cook until a deep crust forms.
8Reduce heat to medium, add butter, rosemary, and garlic, and baste the steak.

Ingredients

2 to 3 whole red chili, deseeded
5 whole garlic clove
1/2 cup parsley
1/2 cup cilantro (optional)
3 whole green onion
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1 tbsp fresh lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
16 oz ribeye steak
2 tsp salt
1 tsp pepper
3 tbsp unsalted butter
fresh rosemary sprig (optional)
garlic clove (optional)
2 lbs yukon gold potato, peeled and quartered
2 whole roasted garlic head (optional)
1/4 cup butter, room temperature
1/2 cup heavy cream
drizzle neutral oil
salt (optional)
pepper (optional)

Equipment

food processorovenpotpotato ricermasherskillet

Tips

Top sirloin works as a substitute for ribeye steak.
Milk can be used as a substitute for heavy cream in the mashed potatoes.
Work in batches when searing steak if needed.

Chimichurri Steak Bites

Serves 1

instagram.com

Chimichurri Steak Bites

instagram.com

Serves 1

Directions

1Add all chimichurri ingredients to a food processor or blender, pulse until finely chopped, then cover and refrigerate.
2Roast garlic: preheat oven to 400°F (205°C), slice tops off garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast until soft.
3Peel and quarter potatoes, place in a large pot and cover with water by about 1 inch. Bring to a boil and cook until tender.
4Drain potatoes and let sit in the hot pot to dry, then mash using a potato ricer or masher.
5Heat cream until warm, squeeze in the roasted garlic, add butter, and gradually mix in the cream. Season with salt and pepper.
6Cut steak into large bite-sized pieces and season with salt and pepper.
7Heat a large skillet over high heat with neutral oil. Once smoking, add steak and cook until a deep crust forms.
8Reduce heat to medium, add butter, rosemary, and garlic, and baste the steak.