Boil the potatoes

• Boil the potatoes in heavily salted water until fork tender.

Infuse the half-and-half

• While the potatoes cook, simmer the half-and-half with the garlic, thyme and bay leaves.
• Remove the thyme and bay leaves.

Mash the potatoes

• Drain the potatoes and mash them.
• Mix in the butter, garlic powder, sour cream, Parmesan and warm infused half-and-half until smooth and creamy.
• Season with salt and pepper.

Make the chimichurri

• Finely chop the parsley, Fresno chiles and garlic.
• Stir in the olive oil, red wine vinegar, salt, red pepper flakes and lemon juice if using.
• Let sit while you cook the steak.

Season the steak

• Pat the steak dry and season with Worcestershire, garlic powder, steakhouse seasoning, salt and pepper.

Sear the steak bites

• Heat the oil in a cast iron skillet over medium-high heat.
• Sear the steak in batches for 1–2 minutes per side until browned.
• Remove from the pan and set aside.

Coat in garlic butter

• Lower the heat, add the garlic butter to the same pan and let it melt.
• Add the steak bites back and toss until evenly coated.
• Add fresh parsley and toss again.

Plate and serve

• Spoon the mashed potatoes onto a plate.
• Top with the garlic butter steak bites and finish with a generous spoonful of fresh chimichurri.