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how to make chimichurri steak with creamy mashed potato
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5 from 1 vote

Chimichurri Steak Bites

Seared rib eye cubes seasoned and topped with a fresh hand-chopped chimichurri sauce made from parsley, garlic, red wine vinegar, and Thai chili. Served over creamy garlic mashed potatoes with cream cheese.
Prep Time20 minutes
Cook Time20 minutes
Resting Time20 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Argentinian, Spanish
Keyword: chimichurri steak bites, comfort food, quick, seared, spicy
Servings: 4 people
Calories: 951kcal
Author: Vanjo Merano
Cost: $$

Equipment

  • 1 Cast iron skillet Holds heat well for a hard sear on the steak cubes
  • 1 Potato masher For mashing the boiled potatoes without overworking them

Ingredients

  • 2 lbs rib eye sliced into 1-inch cubes
  • 8 grams Maggi Magic Sarap
  • 2 teaspoons paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons olive oil
  • 3 lbs potatoes peeled
  • 2 cloves garlic
  • 1/4 cup butter
  • 1/2 cup milk
  • 1/4 cup cream cheese
  • 2 quarts water
  • salt and ground black pepper to taste
  • 1 cup fresh flat-leaf parsley finely chopped by hand
  • 2 teaspoons dried oregano
  • 4 cloves garlic minced
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 pieces fresh Thai chili peppers finely minced, seeds removed for less heat
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • Season the steak. Combine the rib eye cubes with the Maggi Magic Sarap, paprika, ground black pepper, garlic powder, and olive oil in a bowl. Mix well until every piece is evenly coated. Set aside.
    2 lbs rib eye, 8 grams Maggi Magic Sarap, 2 teaspoons paprika, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 1/2 tablespoons olive oil
  • Make the chimichurri. Finely chop the parsley by hand. Do not use a food processor. It will bruise the herbs and change the texture.
    1 cup fresh flat-leaf parsley
  • Mince the garlic and finely chop the Thai chili peppers. Remove the seeds if you want less heat. Put everything in a bowl.
    4 cloves garlic, 2 pieces fresh Thai chili peppers
  • Add the dried oregano, red wine vinegar, salt, and black pepper to the bowl. Stir well.
    2 teaspoons dried oregano, 1/3 cup red wine vinegar, 3/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
  • Pour in the extra virgin olive oil and mix until fully combined. The sauce should be loose and easy to spoon, not thick.
    1/2 cup extra virgin olive oil
  • Let the chimichurri sit at room temperature for at least 20 minutes. This allows the flavors to blend together. Set aside.
  • While waiting, prepare the mashed potatoes. Cut the potatoes into evenly sized pieces and place them in a pot with the water, garlic cloves, and salt.
    3 lbs potatoes, 2 cloves garlic, 2 quarts water, salt and ground black pepper
  • Bring to a boil and cook until fork-tender, about 12 to 15 minutes.
  • Drain the potatoes and transfer them to a mixing bowl.
  • Combine the milk, butter, and cream cheese in a separate bowl. Microwave for 45 seconds and stir until smooth and fully melted.
    1/4 cup butter, 1/2 cup milk, 1/4 cup cream cheese
  • Mash the potatoes until smooth. Do not overwork them.
  • Gradually mix in the milk mixture until creamy. Season with salt and ground black pepper. Set aside.
  • Cook the steak. Heat a pan over high heat and add olive oil.
  • Sear the cubed steak for 60 to 90 seconds per side. Do not overcrowd the pan. Work in batches if needed. Remove and let the steak rest for 5 minutes.
  • Arrange the mashed potatoes on a serving plate. Top with the steak bites and spoon the chimichurri over. Serve and enjoy.

Notes

Doubling the recipe – If cooking for a larger group, make the chimichurri in one big batch but sear the steak in smaller batches. Crowding a larger amount of beef into the pan will drop the heat and prevent a proper crust.
Rib eye sourcing – Boneless rib eye works best here. If your cut has a large fat cap, trim it down before cubing. The marbling inside the meat is what you want, not thick exterior fat that will not render in a 90-second sear.
Chimichurri the next day – Leftover chimichurri works well spooned over grilled chicken, roasted vegetables, or fried eggs the following morning. It keeps for 2 days in a sealed jar in the fridge.
Serving as an appetizer – Skip the mashed potatoes and serve the steak bites on toothpicks with the chimichurri in a small bowl for dipping. This works well for parties and feeds 8 to 10 as a starter.

Nutrition

Calories: 951kcal | Carbohydrates: 7g | Protein: 49g | Fat: 82g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 43g | Trans Fat: 0.5g | Cholesterol: 187mg | Sodium: 738mg | Potassium: 833mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2403IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 6mg