Ribeye Steak Bites and Cheesy Smashed Potatoes 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Ribeye Steak Bites:

1.5 lbs ribeye steak, cut into 1-inch cubes

1 tablespoon olive oil

3 tablespoons unsalted butter

4 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

For the Cheesy Smashed Potatoes:

1.5 lbs baby gold potatoes

2 tablespoons olive oil

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper to taste

Fresh chives, chopped (for garnish)

 

Directions:

Bring a large pot of salted water to a boil. Add baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and set aside.

Preheat oven to 425°F (220°C). Place potatoes on a baking sheet lined with parchment paper. Use a glass or potato masher to gently smash each potato.

Drizzle with olive oil, season with garlic powder, salt, and pepper. Sprinkle both cheeses over the potatoes.

Bake in the oven for 20-25 minutes or until crispy and golden. Garnish with chopped chives.

Meanwhile, pat ribeye cubes dry with paper towels. Season with salt and pepper.

Heat olive oil in a cast-iron skillet over medium-high heat. Sear steak bites for 2-3 minutes per side until golden brown.

Reduce heat to medium, add butter, minced garlic, rosemary, and parsley. Toss steak bites in the garlic butter for 1-2 minutes until fragrant.

Serve steak bites hot with cheesy smashed potatoes on the side.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 580 kcal | Servings: 4 servings