Garlic & Herb Butter Steak Bites Over Mashed Potatoes

Serves 2
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Directions

  1. 1Trim 1lb sirloin steak tips into ~1inch bites.
  2. 2Place the trimmed steak bites into a wooden bowl.
  3. 3Season the steak bites with Worcestershire sauce, salt, pepper, and buttery steakhouse seasoning.
  4. 4Toss the steak bites to ensure they are well coated with the seasonings.
  5. 5Add olive oil to a cast iron pan and sear the steak bites on medium/high heat for 2-3 minutes each side.
  6. 6Flip the steak bites after 2-3 minutes to sear the other side.
  7. 7Remove the seared steak bites from the pan.
  8. 8In a wooden bowl, combine 1/4 cup (1/2 a stick) softened butter, 1/2 tbsp chives, 1/2 tbsp parsley, 2 tsp minced garlic, 1 tsp lemon juice, 1/2 tbsp Dijon mustard, 1/4 tsp cayenne pepper, 1/4 tsp red pepper flakes, and salt & pepper.
  9. 9Mix the ingredients thoroughly to create a garlic herb butter.
  10. 10Reduce the heat on the cast iron pan and stir in 2 tbsp of the prepared garlic herb butter with the steak bites.
  11. 11Remove the steak from the pan.
  12. 12Add asparagus (or vegetable of choice) to the same pan and sauté until fork tender (about 8 minutes on medium heat).
  13. 13Slice the baguette into individual pieces.
  14. 14Place the baguette slices on a baking sheet.
  15. 15Brush the baguette slices with the remaining garlic herb butter.
  16. 16Bake the garlic bread at 400 degrees Fahrenheit for 8-10 minutes (or until golden brown and crispy).
  17. 17Peel and dice 2 russet potatoes.
  18. 18Boil the diced potatoes in salted water until fork tender.
  19. 19Strain the water from the cooked potatoes.
  20. 20Mash the potatoes.
  21. 21Stir in about 1/3 cup of heavy cream, salt, and pepper to the mashed potatoes.
  22. 22Serve the garlic herb butter steak bites over mashed potatoes.
  23. 23Top with any remaining butter from the pan and chives.
  24. 24Serve with the sautéed asparagus and garlic bread.

Ingredients

  • 1 lb steak tips
  • Worcestershire sauce
  • salt
  • pepper
  • buttery steakhouse seasoning
  • olive oil
  • 0.25 cup softened butter
  • 0.5 tablespoon Dijon mustard
  • 0.5 tablespoon chives
  • 0.5 tablespoon parsley
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon juice
  • 0.25 teaspoon cayenne pepper
  • paprika
  • 0.25 teaspoon red pepper flakes
  • asparagus
  • baguette
  • 2 russet potatoes
  • 0.33 cup heavy cream

Equipment

knifecutting boardwooden bowltongscast iron panspatulabaking sheetpotcolanderpotato masher

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