High Protein Garlic Butter Steak Bites with Creamy Garlic Mash
Savor the flavor with these irresistible garlic butter steak bites, perfectly seared to juicy perfection. Paired with dreamy, velvety mashed potatoes infused with roasted garlic, this dish is not just a meal—it's a celebration on your plate! Quick to whip up and packed with protein, it’s the ultimate comfort food that’ll leave you craving more.
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- fresh garlic
- garlic paste
- parsley
- 900 G of potatoes (31.8 oz)
- salted water
🥩Meat & Seafood(1)
- line steak
🥛Dairy & Eggs(3)
- light butter
- cream cheese
- lowfat milk
📦Other(3)
- cooking spray
- seasonings
- more seasonings
Nutrition (per serving)
Calories
431
Protein
24g
Carbs
45g
Fat
18g
👨🍳 Instructions
- 1
Dice line steak into cubes.
- 2
Add seasonings and mix well with your hands till fully coated.
- 3
Cook the steak on high heat with some cooking spray till crispy and tender on all sides.
- 4
Add light butter, fresh garlic, and parsley, and coat the steak in that garlic butter.
- 5
Chop up 900 G of potatoes and boil in salted water till fork tender.
- 6
Mash the potatoes till smooth.
- 7
Add light butter, cream cheese, lowfat milk, garlic paste, and more seasonings.
- 8
Stir the mash till rich and creamy.
- 9
Box everything up into four equal servings and garnish.
💡 Pro Tips
- ✓Cut steak cubes to 1-1.5 inches and pat completely dry before searing because surface moisture prevents the Maillard reaction; dry surfaces reach 300°F+ while wet surfaces stay at 212°F (water's boiling point).technique1-1.5 inches | 300°F+ vs 212°F
- ✓Sear steak bites for 90-120 seconds per side on high heat without moving them, as this allows a caramelized crust to form before the interior overcooks; moving them reduces crust development by up to 35%.timing90-120 seconds per side
- ✓Add garlic butter and fresh garlic after steak is fully cooked and remove from heat for 30 seconds before serving because garlic's volatile compounds burn above 350°F, turning bitter and destroying its sweet, pungent notes.technique30 seconds off-heat | 350°F threshold
- ✓Boil potatoes in 2-3% salted water (roughly 18-27g salt per liter) and cook for 12-16 minutes until a fork pierces the center with minimal resistance; this seasons throughout and prevents waterlogged mash that absorbs 15% less cream cheese emulsion.ingredient2-3% salinity | 12-16 minutes
- ✓Fold cream cheese and butter into warm (not hot) potatoes at 140-160°F because high heat causes milk proteins to break down, leading to a grainy texture; cooler temperatures allow fats to emulsify smoothly with starches.technique140-160°F
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