Garlic Butter Steak Bites
Indulge in the ultimate quick and satisfying treat with these Garlic Butter Steak Bites! Imagine unbelievably tender and juicy steak, seared to golden-brown perfection and then generously drenched in a luscious, aromatic garlic butter sauce. This easy recipe transforms simple ingredients into restaurant-quality flavor that's perfect as a mouthwatering appetizer or a satisfying main course. Get ready for a burst of rich, savory goodness in every single bite – pure steak satisfaction awaits!Calories: 600 | Protein: 40g | Carbs: 45g | Fat: 35g
Equipment
- Frying pan
- Potato peeler (optional)
- Pot for boiling potatoes
- Electric whisk (for super creamy mash)
Ingredients
- For the Steak Bites:
- 2 pieces of steak cut into cubes
- 25 g salted butter
- 2-3 garlic cloves crushed
- Parsley for garnish
- 1 tsp each of paprika onion granules, garlic granules, and mixed Italian herbs
- For the Mash:
- 500 g Maris Piper potatoes
- 100 ml milk
- 25 g seriously strong spreadable cheese
Instructions
- Season the Steak Bites: Start by cutting the steak into cubes. Then, sprinkle the paprika, onion granules, garlic granules, and mixed Italian herbs on top. Give it a good toss to make sure all the pieces are evenly coated.
- Cook the Steak: Heat a frying pan on high heat. When it’s hot, add the steak cubes to the pan and cook for about 3-4 minutes, making sure all sides are sealed and brown. We like our steak pink in the middle, but cook it for longer if you prefer it more done.
- Add Garlic Butter: Once the steak is cooked, throw in the garlic and butter. Stir it around for about a minute until the garlic is fragrant and the butter is melted.
- Make the Mash: Peel and chop the potatoes (I like leaving some skin on for extra flavor). Boil them in a pot with a stock cube for about 15-20 minutes, until they’re soft. Drain the water and then add the milk and spreadable cheese. Use an electric whisk to blend everything until the mash is creamy and smooth.
- Serve and Garnish: Plate your steak bites with the mash. Sprinkle some fresh parsley on top for a burst of color and flavor!
Notes
- Don't overcook the steak! You want that perfect pink center, so keep an eye on it while it cooks. The high heat will seal the outside quickly, but the inside should stay tender.
- Be careful with the garlic! You want the garlic to release its lovely aroma, but don’t let it burn. Add it in during the last minute of cooking.
- Whisk the mash gently! If you whisk the mash too much, it could get too sticky. Just give it a few gentle turns to get that smooth, creamy texture.