Garlic Butter Steak Bites and Mash

Description

Garlic Butter Steak Bites and Mash is the ultimate comfort food combination — tender, juicy steak bites seared to perfection in a rich garlic butter sauce, served alongside creamy, buttery mashed potatoes. This dish blends hearty, savory flavors with smooth, velvety textures, making it perfect for weeknight dinners or special occasions.

Ingredients For Garlic Butter Steak Bites and Mash

• 1 ½ lbs (680g) sirloin steak (or ribeye), cut into 1-inch cubes

• 3 tbsp unsalted butter, divided

• 1 tbsp olive oil

• 4 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

• 1 tsp paprika (optional, for extra flavor)

• 1 tbsp fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed

• 4 tbsp unsalted butter

• ½ cup milk (warm)

• ¼ cup heavy cream (optional, for extra creaminess)

• Salt and pepper, to taste

Instructions

1. Prepare the Mashed Potatoes:

1. Place peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil.

2. Cook for 15–18 minutes, or until fork-tender.

3. Drain, then mash potatoes with butter, milk, and cream until smooth. Season with salt and pepper. Keep warm.

2. Cook the Steak Bites:

1. Pat steak cubes dry with paper towels for a better sear.

2. Season generously with salt, pepper, and paprika.

3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

4. Add steak in a single layer (work in batches to avoid overcrowding). Sear for 2–3 minutes per side until browned and cooked to desired doneness. Remove from skillet.

5. In the same skillet, add remaining butter and garlic. Sauté for 30 seconds until fragrant.

6. Return steak bites to the pan, toss in garlic butter for 1 minute, and garnish with parsley.

3. Serve:

• Spoon creamy mashed potatoes onto plates and top with steak bites. Drizzle extra garlic butter sauce from the pan over the top.

Notes

• Meat choice: Sirloin gives a great balance of tenderness and flavor, but ribeye is more indulgent.

• Potatoes: Yukon Gold potatoes give a buttery taste, while Russet potatoes create fluffier mash.

• Garlic: Fresh garlic works best, but roasted garlic can give a sweeter, deeper flavor.

• Cooking steak: Don’t move steak too early — let it form a crust before flipping.

Tips

• Cut steak evenly to ensure uniform cooking.

• Use a cast-iron skillet for the best sear.

• Warm the milk before adding to mashed potatoes to keep them fluffy.

• For extra richness, stir grated Parmesan into the mash.

Servings

• Makes 4 servings

Nutritional Info (per serving, approximate)

• Calories: 520 kcal

• Protein: 33g

• Carbohydrates: 28g

• Fat: 31g

• Fiber: 3g

• Sugar: 2g

• Sodium: 520mg

Benefits

• Protein-rich: Supports muscle growth and repair.

• Comforting & filling: Balanced with carbs, protein, and healthy fats.

• Customizable: Works with different steak cuts and potato types.

• Quick to make: Ready in under 40 minutes.

Q & A

Q: Can I make this ahead of time?
A: You can prep the mashed potatoes earlier and reheat, but cook the steak just before serving for the best texture.

Q: What can I serve with this?
A: Steamed broccoli, roasted green beans, or a crisp salad work well.

Q: Can I use chicken instead of steak?
A: Yes — chicken breast or thigh bites also pair well with the garlic butter and mash.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat steak gently to avoid overcooking.