Experience the comforting harmony of tender steak bites paired with creamy mashed potatoes smothered in rich, savory gravy. This classic American dish not only tantalizes your taste buds but also creates a warm, inviting atmosphere perfect for family dinners or cozy nights in.
Each bite delivers juicy, perfectly seared beef enhanced by aromatic herbs and a luscious gravy that ties the plate together beautifully. The mashed potatoes provide a velvety texture that complements the robust flavors of the steak and sauce, making every mouthful deeply satisfying.
- Combines juicy steak bites with creamy mashed potatoes for unbeatable comfort food.
- The savory gravy adds depth and moisture, elevating the dish effortlessly.
- Ideal for family gatherings or intimate dinners, pleasing all palates.
Ingredients
- NY Strip Steaks (2, cubed): High-quality beef cut into 1-inch cubes for perfectly tender and juicy steak bites.
- SPG Seasoning: A blend of salt, pepper, and garlic powder that enhances the natural steak flavor.
- Avocado Oil (1 tbsp): Neutral oil with a high smoke point, perfect for searing steak without burning.
- Golden Potatoes (4–6, peeled and cubed): Starchy potatoes that mash smoothly and provide creamy texture.
- Unsalted Butter (7 tbsp divided): Adds richness and creaminess to both potatoes and gravy without extra salt.
- Whole Milk (1 cup, warm): Warm milk creates silky mashed potatoes and helps achieve the desired texture.
- Salt and Pepper: Simple seasonings to taste, ensuring balanced flavor in potatoes and steak.
- Beef Broth (2 cups): Forms the flavorful base of the gravy, adding depth and savoriness.
- Worcestershire Sauce (1/3 cup): Brings umami and tangy complexity to the gravy.
- Garlic Paste (1–2 tbsp): Concentrated garlic adds intense savory notes to the sauce and steak.
- Lemon Zest (1 tbsp) & Juice (1/2 lemon): Adds brightness and subtle acidity to balance richness.
- Fresh Rosemary and Thyme (3 sprigs each): Aromatic herbs infuse the gravy with fragrant earthiness.
- Dijon Mustard (2 tbsp): Adds subtle heat and tang, enhancing the gravy’s flavor profile.
- All-Purpose Flour (3 tbsp): Used to create a roux for thickening the gravy smoothly.
Instructions
- Season and Marinate the Steak Bites
Season the cubed NY Strip steaks generously with SPG seasoning and toss with avocado oil. Refrigerate to allow the seasoning to penetrate the meat, enhancing the flavor while preparing for a perfect sear.
- Boil and Mash the Potatoes
Place peeled and cubed golden potatoes into a pot of salted boiling water. Cook until tender, then drain and mash with unsalted butter and warm whole milk for creamy, fluffy texture. Season with salt and pepper to taste.
- Caramelize the Onions
Slice onions thinly and cook over medium heat in a skillet until golden brown and sweet. This adds a rich, mellow sweetness that complements the savory steak and gravy.
- Simmer the Au Jus
Combine beef broth, garlic paste, lemon zest, lemon juice, fresh rosemary, thyme, Worcestershire sauce, and Dijon mustard in a saucepan. Simmer gently to blend flavors, then strain to create a smooth, flavorful au jus base for the gravy.
- Create the Gravy Roux
Melt butter in a saucepan and whisk in flour to form a roux, cooking until lightly golden. Gradually whisk in the strained au jus, stirring constantly until the gravy thickens into a luscious sauce.
- Sear the Steak Bites
Heat a skillet over high heat and sear seasoned steak cubes, cooking them just until browned on all sides. This seals in juices, delivering tender, flavorful morsels of beef perfect to serve immediately.
- Assemble and Serve
Plate the creamy mashed potatoes topped with seared steak bites. Drizzle generously with the rich gravy and garnish with caramelized onions and fresh chives for a decadent finish that impresses every time.
- Use high-quality NY Strip steaks for best taste and texture in steak bites.
- Simmer herbs gently in the au jus to avoid bitterness while maximizing aroma.
- Ensure potatoes are fully drained after boiling to avoid watery mash.
Storage Tips
Store leftover steak bites, mashed potatoes, and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to preserve texture and flavor.
Serving Suggestions
This classic dish pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. A glass of robust red wine complements the rich flavors perfectly.
- Pat steak cubes dry before seasoning to achieve a better sear and prevent steaming.
- Warm the milk before adding to potatoes to keep them fluffy and smooth.
- Use fresh herbs and strain gravy for a polished, restaurant-quality finish.
FAQs
- Can I use other types of steak?
Yes, tender cuts like sirloin or ribeye work well, but NY Strip steaks offer the best balance of flavor and texture.
- How do I prevent gravy lumps?
Whisk continuously while gradually adding the au jus to the roux to ensure a smooth and lump-free gravy.
- Can I prepare this dish in advance?
You can prep ingredients ahead, but sear steak bites and assemble right before serving for optimal freshness.
- Is there a substitute for Worcestershire sauce?
Soy sauce mixed with a splash of vinegar can replicate the umami flavor if Worcestershire is unavailable.
- How can I make mashed potatoes creamier?
Add extra warm milk or butter and mash thoroughly to achieve a silky, creamy texture.
Steak Bites Mashed Potatoes
Equipment
- 1 skillet for searing steak and caramelizing onions
- 1 saucepan for making gravy
- 1 pot for boiling potatoes
- 1 masher for mashing potatoes
Ingredients
- 2 NY Strip steaks cut into 1-inch cubes
- Salt pepper, and garlic powder (SPG seasoning)
- 1 tablespoon avocado oil
- 4 to 6 golden potatoes peeled and cubed
- 4 tablespoons unsalted butter divided
- 1 cup warm whole milk
- Salt and pepper to taste
- 2 cups beef broth
- 1/3 cup Worcestershire sauce
- 1 to 2 tablespoons garlic paste
- 1 tablespoon lemon zest
- Juice of 1/2 lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons Dijon mustard
- 1 stick unsalted butter
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Instructions
- Season steak cubes with salt, pepper, garlic powder, and avocado oil; refrigerate.
- Boil cubed potatoes in salted water until tender.
- Mash boiled potatoes with 2 tablespoons butter and warm whole milk; season with salt and pepper.
- Caramelize sliced onions in a skillet until golden brown and set aside.
- In a saucepan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, and Dijon mustard; simmer and strain.
- Prepare gravy by making a roux with 3 tablespoons butter and flour; gradually whisk in the strained broth until thickened.
- Sear seasoned steak bites in a hot skillet until browned to desired doneness.
- Serve steak bites over mashed potatoes, drizzle with gravy, and top with caramelized onions and fresh chives if desired.
Notes
- Use fresh herbs for best flavor in gravy.
- Refrigerate leftovers up to 3 days.
- Substitute Yukon Gold potatoes for creamier mash.
- For extra richness, add cream instead of milk.
- Ensure skillet is hot for a good sear on steak bites.
