Steak Bites Mashed Potatoes
Juicy steak bites paired with creamy mashed potatoes and savory gravy create a comforting, hearty meal perfect for family dinners and cozy gatherings.
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.