Garlic Butter Steak Mash (Printer-Friendly Version)

Tender steak bites in garlic butter served with creamy mashed potatoes for a comforting meal.

# Required Ingredients:

→ Steak Bites

01 - 450 g sirloin steak, cut into bite-sized pieces

02 - 30 ml vegetable oil

03 - 4 cloves garlic, minced

04 - 45 g unsalted butter

05 - 1 teaspoon dried thyme

06 - 1 teaspoon dried rosemary

07 - Salt and black pepper, to taste

→ Mashed Potatoes

08 - 900 g potatoes, peeled and cubed

09 - 120 ml milk

10 - 60 g unsalted butter

11 - Salt and black pepper, to taste

# Step-by-Step Instructions:

01 - Place peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes until tender when pierced with a fork.

02 - Drain potatoes and return to pot. Add milk and butter, then mash until smooth and creamy. Season with salt and pepper, mixing thoroughly.

03 - Heat vegetable oil in a heavy-bottomed skillet over medium-high heat. Add steak bites in a single layer and cook for 2–3 minutes per side until desired doneness. Work in batches to avoid overcrowding. Remove and set aside.

04 - Reduce skillet heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in butter, thyme, and rosemary; allow butter to melt and herbs to infuse the sauce.

05 - Return steak bites to the skillet and toss to coat in the garlic butter. Heat for an additional minute to meld flavors. Adjust seasoning with salt and pepper as needed.

06 - Plate creamy mashed potatoes and arrange steak bites atop. Drizzle remaining garlic butter sauce over the dish and garnish with fresh parsley for brightness.

# Handy Cooking Tips:

01 - For best mashed potatoes, use starchy varieties such as Russet or Yukon Gold to avoid gummy texture.

02 - Avoid overcrowding the skillet when searing steak to achieve a perfect crust without steaming.

03 - To prevent garlic from burning, sauté on medium heat and stir constantly.

04 - Allow steak bites to rest briefly after cooking to retain juices and tenderness.

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