Seared Steak Bites with Mashed Palmini
Juicy seared steak cubes served over creamy low-carb Palmini mash and finished with a bright parsley-chili herb sauce. Fast, flavorful, and satisfying.
Equipment
- 1 | Cast iron skillet | for searing steak
- 1 | Saucepan | for heating mash
- 1 | Mixing bowl | for herb sauce
- 1 | Tongs | for turning steak
- 1 | Knife | for chopping herbs
Ingredients
- 1.5 | lb | beef steak cubes |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 3 | tbsp | butter | divided
- 2 | | green onions | sliced
- 1 | tube | Palmini mash |
- 1 | cup | fresh parsley | chopped
- 1 | | red chili | diced
- 2 | cloves | garlic | minced
- 3 | tbsp | olive oil |
Instructions
- Season steak cubes with salt and pepper.
- Sear cubes in hot skillet with butter until crust forms.
- Add green onions near the end of cooking.
- Rest the seared steak while preparing the rest.
- Heat remaining butter and Palmini mash until creamy.
- Chop parsley, chili, and garlic for the sauce.
- Mix herbs with olive oil to make the green sauce.
- Plate mash, top with steak, and drizzle herb sauce.
Notes
Store leftovers in the refrigerator up to 2 days.
Reheat steak gently to avoid overcooking.
Make the herb sauce fresh for brightest flavor.
Cauliflower mash works as a substitute for Palmini.
Reheat steak gently to avoid overcooking.
Make the herb sauce fresh for brightest flavor.
Cauliflower mash works as a substitute for Palmini.