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@seattlehanddoc Garlic Butter Steak Bites & Grilled Portobellos w/Goat Cheese Mashed Potatoes & Chimichurri Chimichurri * 1 cup fresh parsley, finely chopped * ½ cup fresh cilantro, finely chopped * 1 jalapeño, seeded and minced * ½ red bell pepper, finely minced * 3–4 garlic cloves, minced * ½ cup extra-virgin olive oil * 2–3 tbsp red wine vinegar * ½ teaspoon kosher salt * ¼ teaspoon black pepper * ¼–½ teaspoon red pepper flakes Goat Cheese Mashed Potatoes * 4 lbs Yukon Gold potatoes, peeled / cubed * 4 tbsp butter (melted) * 5 ounces goat cheese * 2 garlic clove, grated or minced * 1/2- 1 cup half & half * 1/2- 1 cup warm chicken broth * Salt / pepper to taste Place potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and return to the pot. Add butter, goat cheese, garlic, and enough warm broth and half & half to create a creamy consistency. Mash or rice them until smooth and season with salt / pepper. Garlic-Lemon Roasted Portobellos * 4 large portobello mushroom caps, stems removed * 2 tablespoons olive oil * 3 garlic cloves, crushed * Juice of 1 lemon * Salt and pepper Preheat oven to 425°F. Place mushrooms on a baking sheet. Drizzle with olive oil, season generously with salt and pepper, then top with crushed garlic and lemon juice. Roast for 18–22 minutes, until tender and lightly caramelized around the edges. Garlic Butter Steak Bites * 1½ pounds steak, (ribeye or sirloin) cut into 1-inch cubes * 1 tablespoon olive oil * Salt and pepper * 2 tablespoons cold butter * 3 garlic cloves, smashed Pat steak cubes dry & season generously with salt and pepper. Heat a cast-iron skillet over high heat and add the olive oil. Sear the steak in a single layer until browned on all sides, about 4–6 minutes total. Add the cold butter and smashed garlic cloves. As the butter foams, continuously spoon the garlic butter over the steak for 1–2 minutes until golden brown and glossy. #nwknifeworkspartner #mashedpotatoes #mealprep #DinnerIdeas #vegetarian @nwknifeworks
