1 bunch fresh Italian parsley, finely chopped (about 1 cup packed)
2 Fresno chiles, finely diced
4 garlic cloves, minced
2 tbsp red wine vinegar
3/4 cup extra virgin olive oil
2 tsp dried oregano
1 tsp kosher salt
1 tsp red chili flakes
Juice of 1/2 lemon (optional)
Garlic Parmesan Mashed Potatoes
6 medium Yukon Gold potatoes, peeled and quartered (about 2 1/2-3 lbs)
2 cups half-and-half (use as needed)
4 garlic cloves, lightly smashed
2 bay leaves
3-4 sprigs fresh thyme
4 tbsp (1/2 stick) garlic & herb butter (Kerrygold)
1/3 cup sour cream
3/4 cup grated Parmesan cheese
2 tsp garlic powder
1 1/2 tsp kosher salt, plus more for the potato water
1/2 tsp freshly cracked black pepper
Directions
Make the chimichurri: stir together the parsley, Fresno chiles, garlic, red wine vinegar, olive oil, oregano, salt, chili flakes, and lemon juice. Set aside to let the flavors meld while you cook.
Boil the potatoes: add the quartered Yukon Golds to a pot of salted water and simmer until fork-tender, then drain.
Infuse the cream: gently warm the half-and-half with the smashed garlic, bay leaves, and thyme, then strain out the aromatics.
Mash: mash the potatoes with the garlic & herb butter, infused cream, sour cream, Parmesan, garlic powder, salt, and pepper until smooth and creamy.
Season the steak: pat the cubed steak dry and toss with the oil, Worcestershire, garlic powder, steakhouse seasoning, salt, and pepper.
Sear: heat a skillet over high heat and sear the steak bites in batches until deeply browned on all sides. Add the garlic & herb butter and baste for the last minute, then rest briefly.
Serve: spread the mashed potatoes into bowls, pile the steak bites on top, and spoon the chimichurri generously over everything.
