Carne Asada Chimichurri Steak Bites w/ Mashed Potatoes

Serves 1
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Directions

  1. 1Add the skirt steak, chopped cilantro, lime juice, orange juice, cumin, oregano, soy sauce, diced garlic, salt, black pepper, and olive oil into a bag.
  2. 2Seal the bag and mix thoroughly to combine all the ingredients, ensuring the steak is well coated.
  3. 3Peel the Yukon gold potatoes using a peeler.
  4. 4Cut the peeled potatoes into cubes.
  5. 5Place the cubed potatoes into a pot of boiling water.
  6. 6Stir the potatoes in the boiling water.
  7. 7In a separate saucepan, combine melted butter, heavy cream, milk, whole garlic cloves, and rosemary sprigs.
  8. 8Bring the cream mixture to a boil, then remove it from the heat and cover, allowing the aromatics to infuse for at least 15-20 minutes.
  9. 9Drain the boiled potatoes into a colander.
  10. 10Transfer the drained potatoes into a large bowl.
  11. 11Use a potato ricer to mash the potatoes into a smooth consistency.
  12. 12Strain the infused cream mixture while it's still hot directly into the mashed potatoes.
  13. 13Add grated Parmesan cheese to the mashed potatoes.
  14. 14Mix the mashed potatoes, cream mixture, and Parmesan cheese until well combined and smooth.
  15. 15In a bowl, combine finely chopped parsley, minced garlic, dried red chili flakes, dried oregano, kosher salt, and pepper.
  16. 16Add olive oil and red wine vinegar to the chimichurri ingredients.
  17. 17Mix the chimichurri ingredients thoroughly until well combined.
  18. 18Heat olive oil in a pan on high heat.
  19. 19Place the marinated skirt steak into the hot pan.
  20. 20Cook the steak on high heat, flipping as needed, to a medium temperature (1-2 minutes per side).
  21. 21Remove the cooked steak from the pan and place it on a cutting board.
  22. 22Slice the steak against the grain, then with the grain, into bite-sized chunks.
  23. 23Serve the diced steak on top of a bed of mashed potatoes.
  24. 24Spoon a generous amount of chimichurri over the steak bites and mashed potatoes.
  25. 25Garnish with grated Parmesan cheese.

Ingredients

  • 2 lbs skirt steak
  • 0.25 cup cilantro, chopped
  • 1 juice lime
  • 1 juice orange
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tbsp soy sauce or coco aminos
  • 3 garlic cloves, finely diced
  • 0.5 tbsp salt
  • 0.5 tsp black pepper
  • 0.25 cup olive oil
  • 4 Yukon gold potatoes, peeled
  • 0.5 cup heavy cream
  • 0.5 cup milk
  • 3 garlic cloves, whole
  • 2 sprigs rosemary
  • 2 tsp salt
  • 0.5 cup olive oil
  • 2 tbsp red wine vinegar
  • 0.5 cup parsley, finely chopped
  • 3 cloves garlic finely minced
  • 1 tbsp dried red chili flakes
  • 0.75 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp pepper

Equipment

baglime squeezerorange squeezerknifepotstrainersaucepanpotato ricerbowlspatulapan

Tips

  • For mashed potatoes, use Yukon gold potatoes and a potato ricer for a smooth texture.
  • Infuse melted butter and cream with aromatics like garlic and rosemary for enhanced flavor.
  • Dice the steak against the grain then with the grain into chunks for tenderness.
  • Serve mashed potatoes with chives or green onions for added flavor and garnish.
  • Chimichurri is one of the best things to put on steak, especially carne asada, for a burst of flavor.
  • Blast the pan on high heat and open your windows when cooking the steak to achieve a nice medium temperature.