Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes, peeled and quartered
  • 4 Tbsp Unsalted Butter (cold, cubed) for mash
  • ½ cup Whole Milk or Cream (warmed)
  • ½ cup Scallions (Spring Onions), finely sliced
  • Salt and freshly ground Black Pepper, to taste
  • 5 lbs Sirloin or Rump Steak, cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Neutral High-Heat Oil
  • 6 Tbsp Unsalted Butter for sauce
  • 5 large Garlic cloves, finely minced
  • 1 tsp Fresh Thyme leaves
  • 1 tsp Fresh Rosemary leaves
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 1 tsp Freshly squeezed Lemon Juice

Instructions:

  1. Peel and quarter the potatoes. Place them in a large pot, cover with cold, salted water, and bring to a rolling boil. Simmer until fork-tender (about 15–20 minutes).
  2. Drain the potatoes thoroughly and return them to the hot, dry pot over very low heat for 1 minute to dry off surface moisture. Mash the potatoes until mostly smooth.
  3. Warm the milk/cream slightly, then gradually incorporate it into the mash along with the cold butter cubes. Whip until fluffy. Stir in the sliced scallions, and season generously with salt and pepper. Keep warm, covered.
  4. Pat the cubed steak pieces thoroughly dry with paper towels. Season heavily with 1 tsp Kosher Salt and 1 tsp Black Pepper.
  5. Heat the oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Sear the steak bites in batches—do not crowd the pan—until well-browned on all sides (about 3–4 minutes per batch). Remove the seared steak and set aside.
  6. Reduce the heat to medium-low. Add the 6 Tbsp of butter to the pan drippings. Once melted and foaming, add the minced garlic, thyme, and rosemary. Sauté gently for 60–90 seconds until fragrant.
  7. Return the seared steak bites to the pan. Toss quickly to coat them entirely in the garlic butter sauce. Remove from heat immediately, stir in the lemon juice.
  8. Spoon a generous portion of the Champ Mash onto each plate. Top with the garlic butter steak bites, spooning extra sauce over the top. Garnish immediately with fresh parsley and serve.