Chimichurri Steak Bites with Garlic Mashed Potatoes

Savor the delightful combination of seared ribeye steak cubes with a zesty chimichurri sauce, served alongside creamy garlic mashed Yukon gold potatoes.

By @foodwithbearhands

Original recipe source

Chimichurri Steak Bites with Garlic Mashed Potatoes

Cook time: 45 minutes

Servings: 4

Ingredients

  • 2 pieces Ribeye Steak Cut into 1x1 inch cubes
  • 4 tbsp Brazilian Steak Seasoning Kinder’s preferred
  • 2 tbsp Avocado Oil
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 4 cloves Garlic minced
  • 1 piece Shallot
  • 0.5 piece Red Bell Pepper
  • 1 tbsp Brazilian Steak Seasoning
  • 1 tsp Red Pepper Flakes
  • 1 tbsp Paprika
  • 1 cup Avocado Oil
  • 4 tbsp Red Wine Vinegar
  • 1 piece Lemon juiced
  • 10 Yukon Gold Potatoes cut into small pieces
  • 0 Salt
  • 4 tbsp Brazilian Steak Seasoning
  • 8 tbsp Butter
  • 1 cup Cream or sour cream
  • 2 Roasted Garlic Bulbs roasted, wrapped in foil and baked for 30 minutes at 375°F

Instructions

  1. Cut ribeyes into 1x1 inch cubes, season with Brazilian steak seasoning, and sear a minute on all sides.
  2. Mince parsley, cilantro, garlic, shallot, and red bell pepper for the chimichurri.
  3. Combine minced ingredients with Brazilian steak seasoning, red pepper flakes, paprika, avocado oil, red wine vinegar, and lemon juice. Mix well.
  4. Cut Yukon gold potatoes into small pieces and boil in salted water for 15-20 minutes or until fork tender.
  5. Mash the tender potatoes and mix in Brazilian steak seasoning, melted butter, cream, and roasted garlic bulbs.
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