Buttery Beef Chunks (Printable Version)
# What You'll Need:
→ Beef Bites
01 -
450g steak (choose ribeye or sirloin), diced into small chunks
02 -
2 tbsp olive oil
03 -
3 tbsp unsalted butter
04 -
4 cloves garlic, finely chopped
05 -
1 tsp salt
06 -
1/2 tsp black pepper
07 -
1/2 tsp red pepper flakes (skip if you don't like heat)
08 -
1 tsp Worcestershire sauce
09 -
1 tbsp fresh parsley, diced
→ Mashed Potatoes
10 -
4 large potatoes, skinned and chopped roughly
11 -
4 tbsp unsalted butter
12 -
1/2 cup whole milk or heavy cream
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
15 -
1/2 tsp garlic powder (add if you want extra flavor)
16 -
Fresh parsley for topping
# How to Make It:
01 -
Take your steak out for 20 minutes to warm up. Wipe it dry and slice into 1-inch chunks. Sprinkle with salt, pepper, and red pepper flakes if you want some kick.
02 -
Pour olive oil into a hot skillet over medium-high flame. Cook beef pieces without stacking them for about 2–3 minutes each side until they brown nicely. Do this in smaller batches if needed.
03 -
Turn down to medium heat. Drop in butter, chopped garlic, and Worcestershire sauce. Mix and let it bubble for 1–2 minutes till the garlic smells good. Roll the beef around to cover it. Throw on some parsley.
04 -
Toss your skinned and cut potatoes in a pot. Add cold salty water until they're covered. Let it come to a boil and cook for 15–20 minutes until they're soft when poked.
05 -
Empty the water and put potatoes back in the pot. Throw in butter, milk or cream, salt, pepper, and garlic powder. Squash them until they're smooth and creamy. Add more liquid if they seem too thick.
06 -
Put a pile of mashed potatoes on each plate, add beef chunks on top, and pour the leftover garlic butter over everything. Sprinkle fresh parsley to make it pretty.
# Additional Tips:
01 -
Ribeye has more fat streaks and taste, but sirloin is the leaner option.
02 -
The best results come from using a cast iron pan for searing.
03 -
Heat up your milk or cream first so the potatoes soak it up better.
04 -
You can keep any extras in the fridge for 3 days and heat them up again with a splash of liquid.