Chimichurri Steak Bites

Ingredients

• 2-3 whole red chilis
• 5 cloves garlic cloves
• 1/2 cup parsley
• 1/2 cup cilantro
• 3 whole green onions
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp fresh lemon juice
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 16 oz ribeye steak
• 2 tsp salt
• 1 tsp pepper
• 3 tbsp unsalted butter
• some sprigs fresh rosemary sprigs
• some cloves garlic cloves
• 2 lbs Yukon Gold potatoes
• 2 heads garlic heads
• 1/4 cup butter
• 1/2 cup heavy cream
• to taste salt
• to taste pepper

Steps

1. Add all chimichurri ingredients to a food processor or blender.
2. Pulse until finely chopped.
3. Cover and refrigerate.
4. Preheat oven to 400°F (205°C).
5. Slice tops off garlic heads.
6. Drizzle garlic heads with olive oil.
7. Season garlic heads with salt.
8. Wrap garlic heads in foil.
9. Roast for 45-60 minutes until soft.
10. Peel and quarter potatoes.
11. Place potatoes in a large pot and cover with water by about 1 inch.
12. Bring to a boil.
13. Cook until fork slides through with nearly no resistance, about 15-20 minutes.
14. Drain potatoes.
15. Let potatoes sit in hot pot for 1-2 minutes to dry.
16. Mash potatoes using a potato ricer or masher.
17. Heat cream until warm.
18. Squeeze roasted garlic into potatoes.
19. Add butter to potatoes.
20. Gradually stir in warm cream.
21. Season with salt and pepper.
22. Cut steak into large bite-sized pieces.
23. Season steak with salt and pepper.
24. Heat a large skillet over high heat with a drizzle of neutral oil.
25. When pan is smoking hot, add steak in batches.
26. Cook steak until deep crust forms, about 2-3 minutes per side.
27. Reduce heat to medium.
28. Add butter, rosemary, and garlic (if using).
29. Baste steak for about 1 minute.