Garlic Butter Steak Bites with Creamy Parmesan Mashed Potatoes

gluten-free ⓘ

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1½ lbs sirloin steak, cut into bite-sized cubes
• 2 tbsp olive oil
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp salt
• ½ tsp cracked black pepper
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter
• ¾ cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ tsp salt
• ½ tsp black pepper
• Chopped fresh parsley
• Extra Parmesan cheese

Instructions

1. Boil a large pot of salted water and cook the cubed potatoes for 12–15 minutes until tender, then drain.
2. Mash the potatoes and stir in the butter until melted.
3. Incorporate the heavy cream, Parmesan, mozzarella, salt, and pepper into the potatoes, mixing until smooth and creamy, then cover to keep warm.
4. Coat the steak cubes with garlic powder, smoked paprika, salt, and pepper.
5. Heat olive oil in a large skillet over medium-high heat and sear the steak in a single layer for 2–3 minutes per side until browned.
6. Add the butter and minced garlic to the skillet, tossing the steak in the melting butter for approximately 1 minute while spooning it over the meat.
7. Serve the steak over the mashed potatoes, drizzling with the remaining garlic butter from the pan and topping with parsley and extra Parmesan.