Juicy Chimichurri Rib Eye Bites Over Silky Buttery Mash
Juicy Chimichurri Rib Eye Bites Over Silky Buttery Mash
Ingredients
For the Rib Eye
- 4 rib eye steaks, sliced into bites
- as needed salt
- as needed black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
For the Chimichurri
- 2 bunches cilantro, finely chopped
- 2 bunches parsley, finely chopped
- 4 garlic cloves, minced
- 2 fresh chili, finely chopped, seeds removed for less heat
- 1/2 bell pepper, small, finely chopped
- 2 tablespoons wine vinegar
- 2 tablespoons lemon juice
- 2/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- as needed salt
- as needed black pepper
For the Silky Buttery Mash
- 12 potatoes, large, peeled and chopped
- 8 tablespoons butter
- 1/4 cup warm cream or milk, or as needed
- as needed salt
- as needed black pepper
Instructions
- 1
Prepare the Chimichurri: In a medium bowl, combine the finely chopped cilantro, parsley, minced garlic cloves, finely chopped chili (with seeds removed if you prefer less heat), finely chopped bell pepper, wine vinegar, lemon juice, extra virgin olive oil, and dried oregano. Season with salt and black pepper to taste. Stir well and set aside to allow the flavors to meld.
⏱️ 10 min
- 2
Prepare the Silky Buttery Mash: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. Drain the potatoes thoroughly.
⏱️ 25 min
- 3
While the potatoes are still hot, add the butter to the pot. Mash the potatoes with a potato masher or a fork until smooth. Gradually add the warm cream or milk, a splash at a time, mixing until the mash reaches your desired silky consistency. Season with salt and black pepper to taste. Keep warm.
⏱️ 5 min
- 4
Cook the Rib Eye Bites: Pat the sliced rib eye bites dry with paper towels. Season generously with salt and black pepper. Heat olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 5 min
- 5
Add the rib eye bites to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. In the last minute of cooking, add the butter and minced garlic to the pan, basting the steak bites with the melted butter and garlic.
⏱️ 10 min
- 6
Remove the rib eye bites from the skillet and let them rest for a few minutes.
⏱️ 2 min
- 7
To serve, place big scoops of the silky buttery mash onto plates. Top generously with the juicy rib eye bites and finish with a generous drizzle of the fresh chimichurri sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Chimichurri Rib Eye Bites Over Silky Buttery Mash
For the Rib Eye
- 4 rib eye steaks, sliced into bites
- as needed salt
- as needed black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
For the Chimichurri
- 2 bunches cilantro, finely chopped
- 2 bunches parsley, finely chopped
- 4 garlic cloves, minced
- 2 fresh chili, finely chopped, seeds removed for less heat
- 1/2 bell pepper, small, finely chopped
- 2 tablespoons wine vinegar
- 2 tablespoons lemon juice
- 2/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- as needed salt
- as needed black pepper
For the Silky Buttery Mash
- 12 potatoes, large, peeled and chopped
- 8 tablespoons butter
- 1/4 cup warm cream or milk, or as needed
- as needed salt
- as needed black pepper
Instructions
- 1
Prepare the Chimichurri: In a medium bowl, combine the finely chopped cilantro, parsley, minced garlic cloves, finely chopped chili (with seeds removed if you prefer less heat), finely chopped bell pepper, wine vinegar, lemon juice, extra virgin olive oil, and dried oregano. Season with salt and black pepper to taste. Stir well and set aside to allow the flavors to meld.
⏱️ 10 min - 2
Prepare the Silky Buttery Mash: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. Drain the potatoes thoroughly.
⏱️ 25 min - 3
While the potatoes are still hot, add the butter to the pot. Mash the potatoes with a potato masher or a fork until smooth. Gradually add the warm cream or milk, a splash at a time, mixing until the mash reaches your desired silky consistency. Season with salt and black pepper to taste. Keep warm.
⏱️ 5 min - 4
Cook the Rib Eye Bites: Pat the sliced rib eye bites dry with paper towels. Season generously with salt and black pepper. Heat olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 5 min - 5
Add the rib eye bites to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. In the last minute of cooking, add the butter and minced garlic to the pan, basting the steak bites with the melted butter and garlic.
⏱️ 10 min - 6
Remove the rib eye bites from the skillet and let them rest for a few minutes.
⏱️ 2 min - 7
To serve, place big scoops of the silky buttery mash onto plates. Top generously with the juicy rib eye bites and finish with a generous drizzle of the fresh chimichurri sauce.
⏱️ 3 min