Cut Ribeyes into 1x1 inch cubes and season with Kinder's Brazilian Steak Seasoning
Sear steak cubes in avocado oil for about a minute on all sides
Mince parsley, cilantro, garlic cloves, shallot, and red bell pepper finely
Add minced ingredients to a bowl with Kinder's Brazilian Steak Seasoning, red pepper flakes, paprika, avocado oil, and red wine vinegar
Squeeze lemon juice into chimichurri mixture and mix well
Store chimichurri in the fridge for up to a week
Cut Yukon Gold potatoes into small pieces and boil in salted water for 15-20 minutes until fork tender
Wrap garlic bulbs in foil and roast in the oven at 375 degrees for 30 minutes
Mash the cooked potatoes and add Brazilian Steak Seasoning, melted butter, and cream
Mix in roasted garlic bulbs and combine all ingredients well
Serve steak bites with chimichurri sauce and garlic mashed potatoes
