1 lb (450g) sirloin steak or ribeye, cut into bite-sized cubes
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
Salt and pepper to taste
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Fresh parsley, chopped (for garnish, optional)
INSTRUCTIONS:
Season Steak:
Season the steak cubes generously with salt and pepper.
Heat Oil:
Heat olive oil in a large skillet over medium-high heat.
Cook Steak Bites:
Add steak cubes to the skillet in a single layer (you may need to cook them in batches).
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Sear for about 2-3 minutes on each side or until they reach your desired level of doneness. Avoid overcrowding the pan for the best sear.
Add Garlic and Butter:
Reduce heat to medium. Push the steak bites to one side of the skillet.
Add butter to the empty side of the skillet. Once melted, add minced garlic, thyme, and rosemary.
Stir the garlic and herbs into the butter and let it cook for about 1 minute, or until fragrant.
Combine and Serve:
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Toss the steak bites in the garlic butter mixture to coat them well.
Garnish with chopped parsley if desired.
Serve immediately.
Cheesy Smashed Potatoes
INGREDIENTS:
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1.5 lbs (675g) baby potatoes or small Yukon Gold potatoes
2 tbsp olive oil
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1/2 cup (120ml) milk
1/4 cup (60ml) sour cream
1 cup (100g) shredded cheddar cheese (or cheese of your choice)
3 tbsp unsalted butter
Salt and pepper to taste
2-3 green onions, chopped (for garnish, optional)
INSTRUCTIONS:
Boil Potatoes:
Place potatoes in a large pot and cover with water. Add a pinch of salt.
Bring to a boil and cook until potatoes are tender and easily pierced with a fork, about 15-20 minutes.
Drain and Smash:
Drain potatoes and return them to the pot.
Use a potato masher or the back of a fork to gently smash the potatoes. They should remain somewhat chunky.
Mix Ingredients:
Add olive oil, milk, sour cream, butter, and shredded cheese to the smashed potatoes.
Stir until everything is well combined and the cheese is melted. Season with salt and pepper to taste.
