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Pan-seared ribeye steak bites over creamy mashed potatoes topped with fresh parsley chimichurri on an oval platter

Steak Bites with Mashed Potatoes and Chimichurri

Ribeye cubed into half inch pieces and seared in a ripping hot skillet, three minutes a batch in a single layer. Served over mashed potatoes made with salted butter and heavy cream, finished with fresh chimichurri. About 30 minutes start to finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Steak Bites
  • 2 ribeye steaks 8 to 10 oz each, cut into 1/2 inch cubes.
  • Your favorite steak seasoning To taste.
  • 1 tbsp cooking oil 1 to 2 tbsp, as needed for searing.
Mashed Potatoes
  • 2 large russet potatoes Peeled, cut into rounds then halved.
  • 0.5 cup salted butter Half a stick.
  • 0.75 cup heavy cream
  • Your favorite potato seasoning Or salt, pepper and garlic to taste.
Chimichurri
  • 0.5 cup fresh parsley finely chopped
  • 1 tbsp fresh oregano finely chopped
  • 0.5 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 0.5 cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 0.5 tsp kosher salt Or to taste.
  • 0.25 tsp black pepper Or to taste.

Equipment

  • Cast iron or heavy skillet It needs to get ripping hot and hold that heat between batches.
  • Large Pot For boiling the potatoes.
  • Potato masher
  • Mixing Bowl For the chimichurri.
  • Tongs

Method
 

Prep
  1. 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.
  2. 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.
  3. 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.
Sear
  1. 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.
  2. 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.
Mash and Plate
  1. 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.
  2. Spoon the mashed potatoes onto the plate, pile the steak bites on top and finish generously with the chimichurri.

Notes

One layer, work in batches: Crowding the pan drops its temperature and traps the moisture coming off the steak, so it steams instead of browning. Spaced out, that moisture evaporates and each piece crusts.
Ripping hot, not warm: High heat. You should hear it when the steak lands.
Use a fattier cut: Ribeye is more forgiving than a lean cut because the marbling keeps it moist if you go slightly past. That matters on small pieces cooked in batches. NY strip or top sirloin also work.
Potatoes hold their heat: They will still be hot after you finish searing, so the butter and cream can go in right after.
Timing: Servings, prep and cook times are estimates. Miguel gives the 30 minute total and 3 minutes per batch.

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