Ii) Beef Bites
01 450 g beef steak (sirloin or ribeye), cut into 2.5 cm pieces
02 2 tablespoons olive oil
03 3 tablespoons unsalted butter
04 4 cloves garlic, finely minced
05 1 teaspoon sea salt
06 0.5 teaspoon freshly ground black pepper
07 0.5 teaspoon red pepper flakes (optional)
08 1 teaspoon Worcestershire sauce
09 1 tablespoon fresh parsley, chopped
10 4 large potatoes, peeled and cut into chunks
11 4 tablespoons unsalted butter
12 120 ml whole milk or heavy cream
13 0.5 teaspoon sea salt
14 0.25 teaspoon black pepper
15 0.5 teaspoon garlic powder (optional)
16 Fresh parsley, finely chopped
Step 01Allow beef to reach room temperature for 20 minutes. Pat dry and cut into uniform 2.5 cm cubes. Season thoroughly with salt, black pepper, and red pepper flakes if desired.
Step 02Heat olive oil in a large skillet over medium-high heat. Arrange beef pieces in a single layer and sear for 2–3 minutes per side until deeply browned. Sear in batches to avoid overcrowding.
Step 03Reduce skillet heat to medium. Add unsalted butter, minced garlic, and Worcestershire sauce. Stir continuously, cooking for 1–2 minutes until garlic releases its aroma. Toss beef to coat evenly. Sprinkle with chopped parsley.
Step 04Place peeled potato chunks in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until potatoes are easily pierced with a fork.
Step 05Drain potatoes thoroughly and return to the pot. Add butter, milk or cream, salt, pepper, and garlic powder if using. Mash until smooth and creamy, adjusting milk for desired texture.
Step 06Spoon mashed potatoes onto plates. Top with steak bites and drizzle with remaining garlic butter from the skillet. Garnish with additional fresh parsley before serving.
