Garlic Butter Chimichurri Steak Bites
✨ Why This Recipe Works
Tender, caramelized ribeye steak bites tossed in melting garlic-herb butter, served over silky garlic parmesan mashed potatoes and drizzled with zesty homemade chimichurri.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Garlic Butter Chimichurri Steak Bites brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 20 minutes of prep and 25 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Seasoned Steak Bites
- 2 pounds (900g) ribeye or sirloin steak, cut into 1-inch bite-sized cubes
- 1 tbsp neutral high-smoke-point oil (avocado or canola)
- 2 tsp Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp buttery steakhouse seasoning
- 1 tsp kosher salt (or to taste)
- 1/2 tsp freshly cracked black pepper
- 2 tbsp Kerrygold garlic & herb butter
For the Fresh Chimichurri Sauce
- 1 bunch fresh Italian flat-leaf parsley, finely chopped (about 1 cup packed)
- 2 Fresno chiles, seeded and finely diced
- 4 garlic cloves, finely minced
- 2 tbsp red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp crushed red chili flakes
- Juice of 1/2 fresh lemon (optional, for bright acidity)
For the Garlic Parmesan Mashed Potatoes
- 6 medium Yukon Gold potatoes, peeled and quartered (about 2 1/2 to 3 lbs)
- 2 cups half-and-half (use warm as needed)
- 4 garlic cloves, lightly smashed
- 2 dried bay leaves
- 3–4 fresh thyme sprigs
- 4 tbsp (1/2 stick) Kerrygold garlic & herb butter
- 1/3 cup sour cream
- 3/4 cup freshly grated Parmesan cheese
- 2 tsp garlic powder
- 1 1/2 tsp kosher salt, plus more for potato boiling water
- 1/2 tsp freshly cracked black pepper
👨🍳 Step-by-Step Instructions
Boil the Yukon Gold Potatoes
Place peeled, quartered Yukon Gold potatoes into a large pot and cover with cold water by at least an inch. Generously salt the water with 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then reduce to medium-high and simmer for 15–20 minutes until fork-tender. Drain thoroughly in a colander.
Infuse the Half-and-Half & Mash
While potatoes boil, warm the half-and-half in a small saucepan over low heat with the 4 smashed garlic cloves, bay leaves, and thyme sprigs for 10 minutes (do not boil). Strain out the aromatics. Rice or mash the warm potatoes back in the pot. Fold in the infused warm half-and-half, Kerrygold garlic & herb butter, sour cream, grated Parmesan, garlic powder, salt, and black pepper until lush, silky, and velvety. Keep warm on lowest heat.
Mix the Vibrant Chimichurri
In a medium bowl, combine finely chopped Italian parsley, diced Fresno chiles, minced garlic, red wine vinegar, extra-virgin olive oil, dried oregano, kosher salt, red chili flakes, and optional fresh lemon juice. Whisk well with a fork and let rest at room temperature so the flavors meld.
Prep & Season the Steak Cubes
Pat the cubed ribeye or sirloin steak completely dry with paper towels. In a large bowl, toss the steak cubes with 1 tbsp neutral oil, Worcestershire sauce, garlic powder, buttery steakhouse seasoning, kosher salt, and black pepper until every piece is evenly coated.
Hard Sear in Cast Iron & Butter Baste
Set a large cast-iron skillet over high heat until smoking hot. Working in two batches to avoid crowding, add the steak bites in a single layer. Sear undisturbed for 2 minutes to develop a deep golden-brown caramelized crust, then flip and sear for 1–2 minutes more. Add 1 tbsp Kerrygold garlic & herb butter per batch, tossing vigorously for 30 seconds as the butter foams and glazes the meat. Transfer to a resting plate.
Plate & Serve
Spoon a generous pillow of warm garlic parmesan mashed potatoes onto each plate or shallow bowl. Pile the sizzling garlic butter steak bites on top, pour over any golden pan butter drippings, and spoon vibrant fresh chimichurri generously over the steak. Serve immediately while hot and juicy.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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