-
1. Cut the beef steaks into cubes and place them in a bowl.
800 g beef steaks
-
2. Season the steak cubes with salt, garlic powder, parsley, cumin, smoked paprika, lime juice and olive oil, then mix well to coat evenly.
1.5 tsp salt,
1.5 tsp garlic powder,
0.8 tsp dried parsley,
1 tsp ground cumin,
1.5 tsp smoked paprika,
1 piece lime,
4 tsp olive oil
-
3. Cover and marinate the seasoned steak bites for at least 30 minutes in the refrigerator.
-
4. Preheat the oven or air fryer to 200°C / 400°F.
-
5. Cube the white potatoes and place them on a baking tray or in the air fryer basket.
800 g white potatoes
-
6. Toss the potatoes with Italian herbs, garlic powder, paprika, salt and olive oil if using, ensuring they are evenly coated.
3 tsp salt,
3 tsp garlic powder,
4 tsp olive oil,
3 tsp Italian herbs,
1.5 tsp paprika
-
7. Bake or air fry the potatoes for 20–22 minutes at 200°C / 400°F until cooked and lightly crisped.
-
8. Heat a pan over medium-high heat and add some of the butter.
20 g light butter
-
9. Cook the steak bites in batches without overcrowding the pan, searing for 2–3 minutes on each side until browned with a nice crust, adding more butter if desired.
-
10. In a pan over low to medium heat, cook the chopped garlic and red onion for about 5 minutes until softened.
4 tsp olive oil,
4 clove garlic cloves,
100 g red onion
-
11. Stir in the Italian herbs and chipotle chilli paste and cook briefly, mixing well.
3 tsp Italian herbs,
50 g chipotle chilli paste
-
12. Pour in the light evaporated milk and add the light cream cheese and grated parmesan, stirring over low heat until the sauce is smooth; do not boil or overcook.
250 ml light evaporated milk,
100 g light cream cheese,
30 g grated parmesan cheese
-
13. Add the cooked potatoes to the chipotle cream sauce and toss gently to coat evenly.
-
14. Sprinkle freshly chopped parsley over the creamy potatoes and serve alongside the steak bites, or portion into meal prep containers.
2 tbsp fresh parsley
By andre