Ben Chelin on Instagram: "Chimichurri Steak Bites 🧄🥩 Comment “Recipe” and I’ll send you the full recipe card for free!! Juicy steak bites, creamy garlic mashed potatoes, and an addictive chimichurri… 🤤 For the Chimichurri: -2 to 3 red chilis, deseeded -5 garlic cloves -1/2 cup parsley -1/2 cup cilantro (optional) -3 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 For the Steak: -16 oz (450 g) ribeye steak (top sirloin works too) -2 tsp salt & 1 tsp pepper -3 tbsp unsalted butter -Fresh rosemary sprigs & garlic cloves (optional) For the Mashed Potatoes: -2 lbs (0.9 kg) Yukon Gold potatoes -2 garlic heads, roasted (optional) -1/4 cup butter, room temperature -1/2 cup heavy cream (or milk) -Salt & pepper to taste 1. Add all of the chimichurri ingredients to a food processor or blender, pulse until finely chopped. Cover & refrigerate. 2. If roasting garlic for mashed potatoes: preheat your oven to 400°F (205°C). Slice the tops off both garlic heads, drizzle with olive oil, season with salt, wrap in foil, & roast for 45–60 mins, or until soft. 3. Peel & quarter the potatoes, place in a large pot & cover with water by about 1 inch. Bring to a boil & cook until a fork slides through with nearly no resistance, about 15–20 mins. Drain, & let the potatoes sit in the hot pot for 1–2 mins to dry. 4. Mash using a potato ricer or masher. Heat the cream until warm (pot or microwave). Squeeze in the garlic & add butter, gradually stir/mix in the cream. Season with salt & pepper. 5. Cut steak into large bite-sized pieces, & season with salt & pepper. Heat a large skillet over high heat with a drizzle of neutral oil. Once the pan is smoking hot, add the steak (work in batches if needed). Cook until a deep crust forms, about 2–3 mins per side. Reduce heat to medium, add butter + rosemary & garlic (if using), baste for about 1 min."