Chimichurri Steak Bites with Garlic Mashed Potatoes
Serves 1
Directions
- 1Cut the ribeye steaks into 1x1 inch cubes.
- 2Season the steak cubes with Kinder’s Brazilian Steak Seasoning.
- 3Sear the steak cubes in a pan with avocado oil for about a minute on all sides until browned.
- 4Peel and cut the Yukon Gold potatoes into small pieces.
- 5Boil the potato pieces in salted water for about 15-20 minutes, or until fork tender.
- 6Drain the boiled potatoes.
- 7Mash the potatoes using a potato ricer or masher.
- 8Add melted butter, cream, roasted garlic bulbs, and Brazilian Steak Seasoning to the mashed potatoes.
- 9Mix all ingredients well until combined and creamy.
- 10Mince parsley, cilantro, garlic cloves, shallot, and red bell pepper very fine for the chimichurri.
- 11Combine the minced fresh ingredients in a bowl.
- 12Add avocado oil, red wine vinegar, lemon juice, Kinder’s Brazilian Steak Seasoning, red pepper flakes, and paprika to the bowl.
- 13Mix all chimichurri ingredients thoroughly.
- 14Serve the seared steak bites over the garlic mashed potatoes and top with chimichurri sauce and chopped 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
Cutting boardKnifeMixing bowlTongsPanPotStrainerPotato ricer or masher
Tips
- For the mashed potatoes, Yukon Gold potatoes are recommended for a creamier texture, but russet potatoes can also be used.
- The chimichurri sauce is best made fresh and can be stored in the fridge for about a week.
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