Australian Wagyu Steak Bites with Chimichurri, Mashed Potatoes, and Caramelized Onions

Ingredients

• 11 cup Parsley(30g)
• 20.5 cup Oregano(10g)
• 32 clove Garlic(6g)
• 40.5 teaspoon Chili flakes(1g)
• 52 teaspoon Salt(12g)
• 61 teaspoon Black pepper(2g)
• 73 tablespoon Red wine vinegar(45g)
• 80.5 cup Olive oil(108g)
• 9900 g Yukon Gold potatoes(900g)
• 104 tablespoon Butter(56g)
• 110.5 cup Cream(120g)
• 121 Spanish onion(200g)
• 131 tablespoon Neutral oil(14g)
• 14500 g Wagyu steak(500g)
• 151 tablespoon Avocado oil(14g)
• 161 tablespoon Beef tallow(12g)
• 174 sprig Thyme(4g)

Instructions

1. 1Prepare the chimichurri: Finely chop parsley and oregano (2:1 ratio). Mix with minced garlic, chili flakes, salt, black pepper, red wine vinegar, and olive oil. Stir well and set aside.
2. 2Peel and cut Yukon Gold potatoes. Boil in salted water until tender. Drain and pass through a ricer or mash until smooth.
3. 3Fold butter, cream, and a pinch of salt into the mashed potatoes until creamy. Keep warm.
4. 4Julienne the Spanish onion. Heat neutral oil in a pan over low heat. Add onions, cover, and cook slowly, stirring occasionally and removing the lid to stir, until deep golden and caramelized. Set aside.
5. 5Cut Wagyu steak into large bite-sized pieces. Season with salt and black pepper.
6. 6Heat avocado oil or beef tallow in a skillet over high heat. Sear steak bites until browned on all sides. Remove from pan and let rest.
7. 7Add butter and thyme to the pan. Return steak bites and baste with the melted butter and thyme until cooked to desired doneness.
8. 8To serve, spread mashed potatoes on a plate, top with caramelized onions, add steak bites, and drizzle with chimichurri sauce.