Pan Seared Garlic Steak Bites with Creamy Potatoes

1. In a large bowl, add steak and season with salt, pepper, onion powder, and red pepper flakes. Mix until steak is fully coated.

2. Over medium-high heat, heat a large skillet. Add avocado oil and then steak in batches. Cook for 3-4 minutes, stirring occasionally until brown and crispy. Remove and set aside.

3. In the same skillet, add butter and garlic. Sauté garlic until fragrant, about 1 minute. Add Worcestershire sauce and mix for 10 seconds.

4. Add the steak back to the pan and cover in the garlic butter sauce, cooking for an additional 1-2 minutes. Add the parsley and mix. Top with green onions.

5. For the potatoes: Add heavy cream, milk, rosemary, and garlic to a small pot. Let simmer at medium-low heat for 15-20 minutes, stirring occasionally to allow garlic and rosemary to infuse the mixture.

6. Add water to a pot, season with salt, and boil potatoes until fork tender. Drain and remove the potatoes.

7. Using a potato ricer or a masher, mash the potatoes in a bowl until smooth. Slowly add the strained cream mixture and mix until the potatoes absorb the cream. Keep adding cream little by little until you get the consistency you want.

8. Add 2 tablespoons of butter at a time and mix, season with salt and enjoy!