Steak Bites with Chimichurri, Mashed Potatoes, and Broccolini – A Flavor-Packed Dinner Trio

Introduction

If you love bold flavors, tender bites, and a complete restaurant-worthy plate at home, this Steak Bites with Chimichurri, Mashed Potatoes, and Broccolini recipe is your dream dinner. It’s a well-balanced trio: buttery mashed potatoes, garlicky broccolini, and seared steak bites topped with a punchy, herb-loaded chimichurri sauce that ties everything together.

Ready in about 45 minutes, this is a satisfying and elevated dinner that feels fancy, but is easy enough for any night of the week. Every element is cooked simply to let the ingredients shine — and when plated together, it’s a colorful, comforting, flavor-packed meal.

Ingredients Overview

For the Steak Bites

• Steak (1.5 lbs sirloin, ribeye, or strip): Cut into 1-inch cubes for quick cooking.
• Olive Oil (2 tbsp): For searing the steak.
• Garlic Powder, Salt, and Pepper: To season the steak simply and highlight the beefy flavor.
• Butter (2 tbsp): Added at the end for richness and a golden crust.

For the Chimichurri Sauce

• Fresh Parsley (1 cup, packed)
• Fresh Cilantro (½ cup, packed) (optional for variation)
• Garlic (3 cloves)
• Red Wine Vinegar (2 tbsp)
• Olive Oil (½ cup)
• Red Pepper Flakes (¼ tsp)
• Salt & Pepper
• Lemon Juice (1 tbsp, optional): For extra brightness.

Tip: Make the chimichurri first — the flavor deepens as it sits.

For the Mashed Potatoes

• Yukon Gold Potatoes (2 lbs): Creamy and buttery when mashed.
• Butter (4 tbsp)
• Milk or Half-and-Half (½ cup or more to taste)
• Salt & Pepper
• Optional: Sour Cream or Cream Cheese (2 tbsp) for extra richness

For the Broccolini

• Broccolini (1 bunch, about 10 oz)
• Olive Oil (1 tbsp)
• Garlic (2 cloves, minced)
• Salt & Cracked Pepper
• Lemon Wedge (optional) for finishing

Step-by-Step Instructions

1. Make the Chimichurri

• In a food processor or blender, pulse:
  • 1 cup parsley,
  • ½ cup cilantro (or more parsley),
  • 3 cloves garlic,
  • 2 tbsp red wine vinegar,
  • ¼ tsp red pepper flakes,
  • Salt & pepper, and
  • 1 tbsp lemon juice (optional).
• Slowly stream in ½ cup olive oil while blending until finely chopped but still textured.
• Taste and adjust seasoning.
• Set aside to allow flavors to meld.

Tip: Chimichurri keeps in the fridge for up to 5 days.

2. Prepare the Mashed Potatoes

• Peel (optional) and cube 2 lbs Yukon gold potatoes.
• Boil in salted water for 15–20 minutes or until fork tender.
• Drain and mash with:
  • 4 tbsp butter
  • ½ cup warm milk or half-and-half
  • Salt and pepper to taste
  • Optional: Add 2 tbsp sour cream for tang and creaminess

Tip: For ultra-smooth mash, use a potato ricer. For rustic texture, use a masher.

3. Cook the Broccolini

• Trim broccolini ends.
• Steam or blanch for 2–3 minutes until bright green and slightly tender.
• In a skillet, heat 1 tbsp olive oil over medium heat.
• Sauté 2 cloves minced garlic for 30 seconds, add broccolini, and toss to coat.
• Cook another 2–3 minutes, season with salt, pepper, and a squeeze of lemon juice.

Tip: Broccolini should stay crisp-tender, not mushy.

4. Sear the Steak Bites

• Cut 1.5 lbs steak into even 1-inch cubes.
• Pat dry thoroughly and season generously with:
  • Salt
  • Pepper
  • Garlic powder
• Heat 2 tbsp olive oil in a cast iron skillet over high heat.
• In batches, sear steak bites for 1–2 minutes per side until deeply browned.
• Add 2 tbsp butter during the last minute and toss to coat.
• Remove from pan and let rest 5 minutes.

Tip: Don’t overcrowd the pan — you want a hard sear, not steamed beef.

5. Plate and Serve

• Spoon a bed of mashed potatoes onto the plate.
• Top with a portion of steak bites.
• Drizzle chimichurri generously over the steak.
• Add broccolini on the side, and finish with a squeeze of lemon or more sauce.

Tips, Variations & Substitutions

• Steak Cuts: Sirloin is lean and affordable, ribeye is rich and juicy, and strip steak offers a balanced texture.
• Potato Options: Russet potatoes will be fluffier; Yukon Gold gives a creamy finish.
• Dairy-Free: Use plant milk and vegan butter in mashed potatoes.
• Make Ahead: Chimichurri and mashed potatoes can be made up to a day in advance.

Serving Ideas & Occasions

This dinner plate is ideal for:

• Date nights or dinner parties: It’s upscale but approachable.
• Special Sunday dinners: Crowd-pleasing and hearty.
• Meal prep: Each component stores and reheats well.

Pair with:

• A glass of Malbec, Syrah, or bold red wine
• A crisp garden salad with lemon vinaigrette
• Garlic toast or crusty sourdough

Nutritional & Health Notes

Per serving (based on 4 servings):

• Calories: ~650–750
• Protein: ~40g
• Fat: ~40g
• Carbohydrates: ~35g

To make it lighter:

• Use less butter and oil
• Opt for steamed broccoli instead of sautéed
• Sub Greek yogurt for sour cream in the mash

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