Tender seared ribeye steak bites are paired with creamy garlic mashed potatoes and finished with vibrant fresh chimichurri sauce. The combination of pan-seared beef, buttery potatoes, and herbaceous sauce delivers restaurant-caliber flavor at home.
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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.
Store leftover steak bites and mashed potatoes separately in airtight containers for up to 3 days; reheat steak gently in a skillet over low heat and potatoes in a saucepan with a splash of cream. Chimichurri keeps refrigerated for up to 5 days.
Use a meat thermometer: 125–130°F for medium-rare, 135–145°F for medium. Alternatively, cut into the largest piece; juices should run slightly pink for medium-rare. Cook 3–4 minutes per side over medium-high heat.
Yes. Chimichurri keeps refrigerated for up to 5 days in an airtight container. Prepare it a few hours or even a day before serving; flavors deepen as it sits.
New York strip, filet mignon, or sirloin work well. Avoid very lean cuts; marbling ensures tenderness and flavor when seared into 1-inch cubes.
Yes. Mash potatoes up to 4 hours ahead, then reheat gently in a saucepan over low heat with a splash of cream or butter, stirring frequently to avoid sticking.
This recipe yields approximately 4 servings. For one person, divide all ingredient quantities by 4 and reduce cooking time slightly for the steak bites.
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