Garlic Butter Steak Bites w/ Mashed Potatoes & Chimichurri

It’s pretty awesome to have kids who appreciate chimichurri—but we’re not going to lie and tell you it started out that simply! Using steak and potatoes as the vehicle to introduce them to it was, in hindsight, brilliant. Once they tried it, they were hooked.

The flavor is just so impressive. The freshness of all those herbs is the perfect complement to the savory richness of the steak and potatoes. Add that bright, herby chimichurri over everything, and every bite just melts in your mouth. It’s one of those combinations that feels both comforting and completely fresh at the same time.

And then there are the mashed potatoes. The goat cheese wasn’t actually our own idea—we had mashed potatoes at a restaurant that had this uniquely delicious flavor, and we couldn’t quite figure out what the secret was. Of course, we had to ask. Goat cheese! You can absolutely leave it out if you prefer, but we really recommend giving it a try. It adds this subtle tanginess and creaminess that makes the potatoes extra special.

All together, this is one seriously delicious dish. The flavors are so complementary, and it’s definitely a crowd-pleaser. It’s also one of those meals that looks and tastes much more impressive than the effort it takes to put together.

Nancy’s sister is a vegetarian, so when she came to visit, we decided to try something different for her. We marinated Portobello mushrooms in olive oil, salt, pepper, and minced garlic, then grilled them until they were tender and nicely charred. We served them with the mashed potatoes and, of course, plenty of chimichurri—and they were fantastic! The mushrooms paired beautifully with both.

We hope you give this one a try. And if you do, please let us know! We’d love to hear what you think.

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Chimichurri

* 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

Mashed Potatoes

* 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

Place potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and return to the pot. Add butter, goat cheese, garlic, and enough warm broth and half & half to create a creamy consistency. Mash or rice them until smooth and season with salt / pepper.

Garlic Butter Steak Bites

* 1½ pounds steak, (ribeye or sirloin) cut into 1-inch cubes @butcher_box

* 1 tablespoon olive oil

* Salt and pepper

* 2 tablespoons cold butter

* 3 garlic cloves, smashed

Pat steak cubes dry & season generously with salt and pepper. Heat a cast-iron skillet over high heat and add the olive oil. Sear the steak in a single layer until browned on all sides, about 4–6 minutes total. Add the cold butter and smashed garlic cloves. As the butter foams, continuously spoon the garlic butter over the steak for 1–2 minutes until golden brown and glossy.