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johnredbeard
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In a large skillet over medium-high heat, add the neutral oil.
Season the cubed steak with Worcestershire sauce, garlic powder, buttery steakhouse seasoning, kosher salt, and black pepper.
Add the seasoned steak to the skillet and cook until browned and cooked to your liking, about 3-5 minutes.
Remove the steak from the skillet and set it aside.
In a bowl, mix together the chopped parsley, diced Fresno chiles, minced garlic, red wine vinegar, olive oil, dried oregano, kosher salt, and red chili flakes to create the chimichurri sauce.
Stir well and adjust the seasoning if needed.
For the garlic Parmesan mashed potatoes, boil the quartered Yukon Gold potatoes in salted water until they are tender, about 15-20 minutes.
In a separate saucepan, warm the half-and-half with the smashed garlic cloves, bay leaves, and thyme.
Once the potatoes are done, drain them and return them to the pot.
Mash the potatoes with the warm half-and-half mixture, Kerrygold garlic & herb butter, sour cream, grated Parmesan cheese, garlic powder, kosher salt, and black pepper until smooth and creamy.
Serve the steak bites topped with chimichurri sauce alongside the garlic Parmesan mashed potatoes.