Chimichurri Steak Bites
Chimichurri Steak Bites
Ingredients
For the Chimichurri
- 2 to 3 red chilis, deseeded
- 5 garlic cloves
- 1/2 cup parsley
- 1/2 cup cilantro, (optional)
- 3 green onions
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
For the Steak
- 16 oz ribeye steak, (450 g), top sirloin works too
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons unsalted butter
- as needed fresh rosemary sprigs, (optional)
- as needed garlic cloves, (optional)
- as needed neutral oil, for searing
For the Mashed Potatoes
- 2 lbs Yukon Gold potatoes, (0.9 kg)
- 2 garlic heads, roasted (optional)
- as needed olive oil, for roasting garlic
- as needed salt, for roasting garlic
- 1/4 cup butter, room temperature
- 1/2 cup heavy cream, or milk
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Add all of the chimichurri ingredients (red chilis, garlic cloves, parsley, cilantro (if using), green onions, dried oregano, 1 teaspoon salt, 1 teaspoon pepper, fresh lemon juice, red wine vinegar, and olive oil) to a food processor or blender. Pulse until finely chopped. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 2
If roasting garlic for mashed potatoes: preheat your oven to 400°F (205°C). Slice the tops off both garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast for 45–60 minutes, or until soft. Set aside.
⏱️ 60 min•🌡️ 400
- 3
Peel and quarter the Yukon Gold potatoes. Place them in a large pot and cover with water by about 1 inch. Bring to a boil and cook until a fork slides through with nearly no resistance, about 15–20 minutes. Drain the potatoes, and let them sit in the hot pot for 1–2 minutes to dry.
⏱️ 25 min
- 4
Mash the potatoes using a potato ricer or masher. Heat the heavy cream (or milk) until warm (either in a small pot or microwave). If using roasted garlic, squeeze the soft garlic from the heads into the mashed potatoes. Add the room temperature butter, then gradually stir/mix in the warm cream until smooth. Season the mashed potatoes with salt and pepper to taste.
⏱️ 10 min
- 5
Cut the ribeye steak into large bite-sized pieces. Season the steak pieces with 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large skillet over high heat with a drizzle of neutral oil. Once the pan is smoking hot, add the steak (work in batches if needed to avoid overcrowding the pan). Cook until a deep crust forms, about 2–3 minutes per side.
⏱️ 10 min
- 6
Reduce the heat to medium. Add the unsalted butter, and fresh rosemary sprigs and garlic cloves (if using) to the skillet. Baste the steak with the melted butter for about 1 minute, flipping the steak pieces to coat evenly.
⏱️ 2 min
- 7
Serve the chimichurri steak bites immediately with the mashed potatoes and a generous spoonful of the prepared chimichurri.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Steak Bites
For the Chimichurri
- 2 to 3 red chilis, deseeded
- 5 garlic cloves
- 1/2 cup parsley
- 1/2 cup cilantro, (optional)
- 3 green onions
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
For the Steak
- 16 oz ribeye steak, (450 g), top sirloin works too
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons unsalted butter
- as needed fresh rosemary sprigs, (optional)
- as needed garlic cloves, (optional)
- as needed neutral oil, for searing
For the Mashed Potatoes
- 2 lbs Yukon Gold potatoes, (0.9 kg)
- 2 garlic heads, roasted (optional)
- as needed olive oil, for roasting garlic
- as needed salt, for roasting garlic
- 1/4 cup butter, room temperature
- 1/2 cup heavy cream, or milk
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Add all of the chimichurri ingredients (red chilis, garlic cloves, parsley, cilantro (if using), green onions, dried oregano, 1 teaspoon salt, 1 teaspoon pepper, fresh lemon juice, red wine vinegar, and olive oil) to a food processor or blender. Pulse until finely chopped. Cover and refrigerate until ready to serve.
⏱️ 10 min - 2
If roasting garlic for mashed potatoes: preheat your oven to 400°F (205°C). Slice the tops off both garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast for 45–60 minutes, or until soft. Set aside.
⏱️ 60 min•🌡️ 400 - 3
Peel and quarter the Yukon Gold potatoes. Place them in a large pot and cover with water by about 1 inch. Bring to a boil and cook until a fork slides through with nearly no resistance, about 15–20 minutes. Drain the potatoes, and let them sit in the hot pot for 1–2 minutes to dry.
⏱️ 25 min - 4
Mash the potatoes using a potato ricer or masher. Heat the heavy cream (or milk) until warm (either in a small pot or microwave). If using roasted garlic, squeeze the soft garlic from the heads into the mashed potatoes. Add the room temperature butter, then gradually stir/mix in the warm cream until smooth. Season the mashed potatoes with salt and pepper to taste.
⏱️ 10 min - 5
Cut the ribeye steak into large bite-sized pieces. Season the steak pieces with 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large skillet over high heat with a drizzle of neutral oil. Once the pan is smoking hot, add the steak (work in batches if needed to avoid overcrowding the pan). Cook until a deep crust forms, about 2–3 minutes per side.
⏱️ 10 min - 6
Reduce the heat to medium. Add the unsalted butter, and fresh rosemary sprigs and garlic cloves (if using) to the skillet. Baste the steak with the melted butter for about 1 minute, flipping the steak pieces to coat evenly.
⏱️ 2 min - 7
Serve the chimichurri steak bites immediately with the mashed potatoes and a generous spoonful of the prepared chimichurri.
⏱️ 3 min