Steak Bites with Mashed Potatoes and Chimichurri
Steak bites are cubed ribeye that I seared in a super hot skillet for 3 minutes per batch. Mashed potatoes with salted butter and heavy cream topped with chimichurri. Took me 30 minutes.
Ingredients for Steak Bites
| Ingredient | Notes |
|---|---|
| Ribeye | I used two 8-10 oz steaks cubed to 1/2 inches. |
| Steak spice | Use whatever you like. |
| Oil | To sear in. |
| Russet Potatoes | 2 big ones. Peel and slice into rounds then cut in half. |
| Salted Butter | 1/2 stick. |
| Heavy Cream | 3/4 cup. |
| Spice for the potatoes | Or just salt pepper and garlic. |
| Parsley. Oregano. Chili flake. | The base of the chimichurri. |
| Red wine vinegar. Olive oil. Lemon juice. | What binds the chimichurri together. |
| Salt and pepper | To taste in the chimichurri. |
Will have the amount on the recipe card.
How To Make Steak Bites
I cubed my ribeye into 1/2 inch pieces and seasoned. Let sit for a bit.
Peel your potatoes and cut into rounds then cut in half.
Add to salted water and boil until fork tender.
I made my chimichurri while they cooked. Placed in fridge.
Drained my potatoes and set aside.
Heated up a pan on high until ripping hot. Added my steak in one layer.
I gave it about 3 minutes per batch flipping to get a crust on all sides. Removed.
Added butter, spices and heavy cream to my hot potatoes and mashed.
Plated my potatoes then added steak bites on top and chimichurri.
Temps and times on the recipe card.
One Layer Only
Work in batches. One layer. This will make or break your steak bites.
When you overcrowd your pan the temperature will drop once you add your steak. All of that moisture that comes out of your steak will remain in the pan. You will not get a nice crust on your steak because it’s steaming in its own juices.
By spacing them out that moisture will release and evaporate. Keeping your steak nice and brown.
Since we’re dealing with 1/2 inch pieces 3 minutes will be plenty.
You want your pan to be ripping hot. Not warm. High heat.
Use A Fattier Cut of Meat
I used ribeye and would suggest that. But you can use NY Strip or Top Sirloin.
Why use a fatter cut? Because it’s more forgiving. With steak bites they’re small and you can easily overcook them. If you have a well marbled piece of meat it will stay moist if you go a little over. You don’t have that with a leaner piece of meat.
Especially with steak bites since you’re doing this in batches.
Author’s Notes
Such An Easy Meal
This is such an easy meal to do. It takes about 30 minutes or so.
You can enjoy this for a good dinner. You can also serve it with some vegetables or even a salad, maybe asparagus, maybe brussels sprouts.
Miguel
Tips From Miguel
- Cube your steak to 1/2 inches.
- Season and let sit.
- Pan needs to be ripping hot.
- One layer and do batches.
- Keep your potatoes hot.
Frequently Asked Questions
What type of meat should I use?
Ribeye but NY Strip or Top Sirloin will work as well.
Can I make the chimichurri ahead of time?
Yes it will taste better if you let it sit in the fridge for a few hours. I like to make mine while my potatoes are boiling.
What else can I serve with this?
A side of vegetables or a salad. Asparagus or brussels sprouts both work.
Related Recipes
- Grilled Bone In Ribeyes and Smashed Parmesan Potatoes
- Carne Asada Steak Fries
- Garlic and Soy Marinated Beef Kabobs
- Authentic Carne Asada Tacos with Fresh Red Salsa
My Gear
Everything I cook with lives here: linktr.ee/cooking_with_fire___
Explore More Recipes
Chicken | Beef | Pork | Seafood
Steak Bites with Mashed Potatoes and Chimichurri
Ingredients
Equipment
Method
- Cut the ribeyes into roughly 1/2 inch cubes and season generously with your favorite steak seasoning. Set aside while you work on the potatoes so the seasoning can take.
- Peel the potatoes and cut them into rounds, then cut each round in half. Add them to a pot of cold salted water, bring to a boil and cook until fork tender, about 10 to 15 minutes.
- While the potatoes cook, combine the parsley, oregano, red pepper flakes, red wine vinegar, olive oil, lemon juice, salt and black pepper. Mix well and refrigerate until serving.
- Heat a large skillet over high heat until ripping hot. Not warm. Add a little oil, then add the steak bites in a single layer without crowding the pan.
- Sear about 3 minutes per batch, turning to get a crust on all sides. Remove and set aside. Work in batches rather than crowding, or the pan temperature drops and the steak steams instead of browning.
- Drain the potatoes while they are still hot and add the salted butter, heavy cream and seasoning. Mash until smooth, or leave them chunky if that is how you like them.
- Spoon the mashed potatoes onto the plate, pile the steak bites on top and finish generously with the chimichurri.
