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Garlic Butter Steak Bites with Mashed Potatoes for Meal Prep
Ingredients:
Mashed potatoes:
- 1.5 lb. potatoes (about 5 or 6 medium, Russet or Yukon Gold)
- 2 Tbsps clarified butter or ghee
- 1/4 cup milk of choice, I used cashew milk
- 1/4 cup plain Greek yogurt
- sea salt and freshly ground black pepper, to taste
Steak bites:
- 1 Tbsp avocado oil, or olive oil
- 6 cloves fresh garlic, peeled and crushed
- 1 lb. sirloin steak cut into bite size pieces
- sea salt, to taste
- 2 Tbsps clarified butter or ghee
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped chives
Instructions:
To make the mashed potatoes:
Peel your potatoes, then thoroughly rinse.
Bring a large pot of salted water to a boil. Carefully add the potatoes to the hot boiling water and boil until potatoes break apart easily when pierced with fork, about 20 minutes.
Once done, drain really well and mash with a potato masher until you achieve your desired consistency.
In a small saucepan bring milk and butter to low simmer and whisk together.
Add in yogurt to the mashed potatoes, stir well. Slowly pour in the warm butter-milk mixture while using the potato masher to reach the desired consistency and smoothness. Season with sea salt and pepper, to your taste.
To make the steak bites:
Heat your oil in a large heavy skillet over medium-high heat.
Add in crushed garlic cloves and cook for 1 minute, until fragrant.
Add in steak bites and sear each side until slightly brown, about 3-4 minutes on each side.
Once steak bites are done to your liking, reduce the heat, and add in the butter/ghee. Stir to combine until butter is melted and nicely coats the steak. Season with sea salt and pepper to your taste if desired.
Garnish with chopped parsley and chives.
To assemble your meal prep bowls:
Divide the mashed potatoes and steak bites evenly into 4 meal prep containers.
They will keep well in the fridge for 5 days or can be frozen for 2-3 months.
Prior to eating just reheat and enjoy!
❤Rachel
Garlic Butter Steak Bites with Mashed Potatoes for Meal Prep
Ingredients
Mashed potatoes:
- 1.5 lb. potatoes, about 5 or 6 medium, Russet or Yukon Gold
- 2 Tbsps clarified butter or ghee
- 1/4 cup milk of choice, I used cashew milk
- 1/4 cup plain Greek yogurt
- sea salt and freshly ground black pepper, to taste
Steak bites:
- 1 Tbsp avocado oil, or olive oil
- 6 cloves fresh garlic, peeled and crushed
- 1 lb. sirloin steak cut into bite size pieces
- sea salt, to taste
- 2 Tbsps clarified butter or ghee
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped chives
Instructions
- To make the mashed potatoes:
- Peel your potatoes, then thoroughly rinse.
- Bring a large pot of salted water to a boil. Carefully add the potatoes to the hot boiling water and boil until potatoes break apart easily when pierced with fork, about 20 minutes.
- Once done, drain really well and mash with a potato masher until you achieve your desired consistency.
- In a small saucepan bring milk and butter to low simmer and whisk together.
- Add in yogurt to the mashed potatoes, stir well. Slowly pour in the warm butter-milk mixture while using the potato masher to reach the desired consistency and smoothness. Season with sea salt and pepper, to your taste.
- To make the steak bites:
- Heat your oil in a large heavy skillet over medium high heat.
- Add in crushed garlic cloves and cook for 1 minute, until fragrant.
- Add in steak bites and sear each side until slightly brown, about 3-4 minutes on each side.
- Once steak bites are done to your liking, reduce the heat and add in the butter/ghee. Stir to combine until butter is melted and nicely coats the steak. Season with sea salt and pepper to your taste if desired.
- Garnish with chopped parsley and chives.
- To assemble your meal prep bowls:
- Divide the mashed potatoes and steak bites evenly into 4 meal prep containers. They will keep well in the fridge for 5 days or can be frozen for 2-3 months.
- Prior to eating just reheat and enjoy!
