Empty My Fridge
Weekly Meal Prep In Less Than 30 Minutes | Garlic Butter Steak Bites
Ingredients
- Grapeseed oil1 tbsp
- Beef · diced1 ¼ kg
- Butter4 tbsp
- Garlic · minced, roasted5
- Chili flake · flakes
- Salt
- Black pepper
- Parsley · chopped2 g
- Potato · halved1 ½ kg
- Thyme · chopped2 g
- Dill · chopped2 g
- Mayonnaise
Instructions
- Boil halved baby potatoes in cold salted water for 15 minutes, or until fork tender. Drain.
- Put the warm potatoes in a bowl with the roasted garlic, 2 Tbsp (28g) unsalted butter, thyme, parsley and dill. Mix well and season to taste.
- Heat 1 Tbsp grapeseed oil in a large pan over medium-high heat. Season the steak well and sear in batches for 2-3 minutes per batch, moving each batch to a plate.
- Return the pan to medium heat with the garlic and 2 Tbsp (28g) unsalted butter and chilli flakes if using. Cook 3 minutes, stirring occasionally, to make a garlic butter sauce.
- Return the steak to the pan and toss to coat. Check the seasoning, then remove from the heat.
- Serve the potatoes and steak bites together, or divide them into 5 containers of 750ml each. Keep refrigerated up to 4 days or frozen up to 3 months. Reheat in the microwave or a pan.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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