Make the chimichurri

• In a bowl, combine the parsley, cilantro, jalapeño, red bell pepper and garlic.
• Stir in the olive oil, red wine vinegar, salt, black pepper and red pepper flakes.
• Mix well and set aside.

Boil the potatoes

• Place the potatoes in a large pot of salted water and bring to a boil.
• Cook until fork-tender.

Mash the potatoes

• Drain the potatoes and return them to the pot.
• Add the butter, goat cheese, garlic, warm broth and half & half.
• Mash or rice until smooth, then season with salt and pepper.

Sear the steak bites

• Pat the steak cubes dry and season generously with salt and pepper.
• Heat the cast-iron skillet over high heat and add the olive oil.
• Sear the steak in a single layer until browned on all sides.

Baste with garlic butter

• Add the cold butter and smashed garlic cloves.
• As the butter foams, continuously spoon the garlic butter over the steak until golden brown and glossy.

Serve

• Plate the steak bites over the mashed potatoes.
• Spoon the chimichurri over the top.