Steak Bites with Garlic Mashed Potatoes and Chimichurri Sauce

Steps

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1. 1
   Roll up fresh parsley and chop it finely.
   ≈1:01
2. 2
   Wash the oregano, roll it up, and chop finely. Use a small amount since oregano has a strong flavor.
   ≈5:57
3. 3
   Add a heaping tablespoon of crushed garlic to a bowl as the base for the chimichurri sauce.
   ≈9:48
4. 4
   Pour in red wine vinegar.
   ≈10:05
5. 5
   Add two scotch bonnet peppers, choosing either green or yellow ones.
   ≈10:27
6. 6
   Pour in about half a cup of extra virgin olive oil.
   ≈10:45
7. 7
   Add one teaspoon of black pepper.
   ≈11:37
8. 8
   Squeeze in the juice from one lemon.
   ≈11:44
9. 9
   Add salt to taste and mix all ingredients together.
   ≈12:05
10. 10
    If the chimichurri seems too dry, add about a quarter cup more olive oil so it has a runny consistency.
    ≈12:58
11. 11
    Mix thoroughly and taste to check the flavors. Let the chimichurri sit aside to allow the flavors to meld together; it doesn't need to be refrigerated.
    ≈13:22