Chimichurri Steak Bites 😮‍💨

Ingredients

• 1.5 pounds Ribeye Steak (trimmed and cut into 1‑inch cubes)
• 2 tablespoons Brazilian Steak Seasoning (store‑bought blend)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 0.25 cup Heavy Cream (heavy whipping cream, chilled)
• 2 cloves Garlic (minced)
• 2 pounds Yukon Gold Potatoes (peeled and cut into even chunks)

Instructions

1. Cube and Season the Steak

   Pat the ribeye dry, cut into 1‑inch cubes, place in a bowl, and toss with 2 Tbsp Brazilian steak seasoning until evenly coated.

   Time: PT5M

2. Sear the Steak Bites

   Heat the skillet over medium‑high heat, add a splash of oil, then add the seasoned steak cubes in a single layer. Sear 2‑3 minutes per side until browned but still pink inside. Remove and set aside.

   Time: PT10M

   Temperature: medium-high heat

3. Prep the Potatoes

   Peel the Yukon Gold potatoes and cut into 1‑inch chunks for quick, even cooking.

   Time: PT5M

4. Boil the Potatoes

   Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a gentle boil. Cook 15 minutes or until fork‑tender.

   Time: PT15M

   Temperature: medium heat

5. Mash and Finish the Potatoes

   Drain the potatoes well, return to the pot or a mixing bowl, and mash with a masher. Stir in 2 Tbsp butter, ¼ cup heavy cream, minced garlic, and a pinch of the Brazilian steak seasoning. Mix until smooth and creamy.

   Time: PT5M

6. Plate and Serve

   Spoon a generous mound of garlic mashed potatoes onto each plate, top with the seared steak bites, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

570

Protein

20g

Carbohydrates

38g

Fat

25g

Fiber

3g