Garlic Butter Steak Bites Potatoes (Print Version)
Tender steak bites with garlicky butter served alongside luscious creamy mashed potatoes, ideal for a hearty meal.
# Ingredients:
→ Steak Bites
01 -
450g sirloin or ribeye steak, trimmed and cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter
04 -
4 garlic cloves, finely minced
05 -
1 teaspoon fine sea salt
06 -
0.5 teaspoon freshly ground black pepper
07 -
0.5 teaspoon red pepper flakes
08 -
1 teaspoon Worcestershire sauce
09 -
1 tablespoon fresh flat-leaf parsley, chopped
→ Mashed Potatoes
10 -
4 large potatoes, peeled and cut into large chunks
11 -
4 tablespoons unsalted butter
12 -
120 ml whole milk or heavy cream
13 -
0.5 teaspoon fine sea salt
14 -
0.25 teaspoon freshly ground black pepper
15 -
0.5 teaspoon garlic powder
16 -
Fresh flat-leaf parsley, finely chopped, for garnish
# Instructions:
01 -
Warm olive oil in a large frying pan over medium-high heat until shimmering. Add steak pieces in a single layer and season evenly with salt and black pepper. Sear for 2-3 minutes per side until well-browned and just cooked through.
02 -
Lower pan to medium heat. Add unsalted butter, minced garlic, and Worcestershire sauce. Stir thoroughly to coat the steak with melted butter and aromatics. Cook for 1-2 minutes until garlic is fragrant, then remove from heat and sprinkle with chopped parsley.
03 -
Place potato chunks in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a gentle boil and cook for 15-20 minutes until potatoes are fork-tender.
04 -
Drain potatoes and return to the warm pot. Add unsalted butter, milk or cream, salt, black pepper, and garlic powder. Mash thoroughly until mixture is smooth and creamy, adjusting milk for preferred consistency.
05 -
Plate the creamy mashed potatoes and top with steak bites. Garnish generously with freshly chopped parsley and a pinch of black pepper, then serve immediately.
# Notes:
01 -
For the smoothest mashed potatoes, use starchy potatoes such as Russet or Yukon Gold. To prevent overcrowding, sear steak bites in batches if necessary for optimal browning.