Garlic Butter Steak Bites with Mashed Potatoes & Chimichurri

Ingredients

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 1 jalapeño, seeded and minced
• ½ red bell pepper, finely minced
• 3–4 garlic cloves, minced
• ½ cup extra-virgin olive oil
• 2–3 tbsp red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼–½ teaspoon red pepper flakes
• 4 lbs Yukon Gold potatoes, peeled / cubed
• 4 tbsp butter (melted)
• 5 ounces goat cheese (optional, but is absolutely insanely good)
• 2 garlic clove, grated or minced
• 1/2- 1 cup half & half
• 1/2- 1 cup warm chicken broth
• Salt / pepper to taste
• 1½ pounds steak, (ribeye or sirloin) cut into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper
• 2 tablespoons cold butter
• 3 garlic cloves, smashed

Method

1. Combine parsley, cilantro, jalapeño, red bell pepper, and garlic in a bowl.
2. Stir in olive oil, red wine vinegar, salt, black pepper, and red pepper flakes; set chimichurri aside.
3. Boil peeled, cubed potatoes in salted water until fork-tender, about 15-20 minutes.
4. Drain potatoes and return to the pot.
5. Mash with melted butter, goat cheese, garlic, and enough warm broth and half & half to reach a creamy texture; season with salt and pepper.
6. Pat steak cubes dry and season generously with salt and pepper.
7. Heat a cast-iron skillet over high heat and add olive oil.
8. Sear steak in a single layer until browned on all sides, about 4-6 minutes total.
9. Add cold butter and smashed garlic to the skillet.
10. Spoon the foaming garlic butter over the steak for 1-2 minutes until glossy and golden brown.
11. Serve steak bites over mashed potatoes topped with chimichurri.