Chimichurri Steak Bites with Roasted Garlic Mashed Potatoes

1. Add all of the chimichurri ingredients to a food processor or blender, pulse until finely chopped. Cover & refrigerate.
2. If roasting garlic for mashed potatoes: preheat your oven to 400°F (205°C). Slice the tops off both garlic heads, drizzle with olive oil, season with salt, wrap in foil, & roast for 45–60 mins, or until soft.
3. Peel & quarter the potatoes, place in a large pot & cover with water by about 1 inch. Bring to a boil & cook until a fork slides through with nearly no resistance, about 15–20 mins. Drain, & let the potatoes sit in the hot pot for 1–2 mins to dry.
4. Mash using a potato ricer or masher. Heat the cream until warm (pot or microwave). Squeeze in the roasted garlic & add butter, gradually stir/mix in the cream. Season with salt & pepper to taste.
5. Cut steak into large bite-sized pieces, & season with salt & pepper. Heat a large skillet over high heat with a drizzle of neutral oil. Once the pan is smoking hot, add the steak (work in batches if needed). Cook until a deep crust forms, about 2–3 mins per side. Reduce heat to medium, add butter + rosemary & garlic (if using), baste for about 1 min.