Chimichurri Steak Bites with Garlic Mashed Potatoes

Cut the ribeye steak into 1-inch by 1-inch cubes.

Place the steak cubes in a large bowl and season generously with about 1 tablespoon of the Brazilian-style steak seasoning. Toss to coat evenly.

Heat cooking oil in a large skillet over high heat. Sear the steak bites on all sides until a deep brown crust forms. Remove from the pan and set aside.

For the mashed potatoes, place the peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water and season the water generously with salt.

Bring the water to a boil and cook for about 15 minutes, or until the potatoes are fork-tender.

Drain the potatoes thoroughly and pass them through a potato ricer into a large bowl for a smooth consistency.

To the riced potatoes, add the melted butter, heavy cream, roasted garlic cloves, and about 1 teaspoon of the Brazilian-style steak seasoning.

Mix everything together until smooth and creamy. Set aside.

To make the chimichurri, finely chop the parsley, garlic, shallot, and red bell pepper.

In a bowl, combine all the chopped chimichurri ingredients. Pour in the olive oil and add the remaining Brazilian-style steak seasoning. Stir to combine.

To serve, create a bed of the garlic mashed potatoes on a plate. Arrange the seared steak bites on top.

Spoon the chimichurri sauce over the steak bites and garnish with freshly chopped chives.