1
Cut the Steak into 1x1 inch cubes, season with salt and pepper, then sear 1 minute on all sides and baste with butter.
2
In the same pan, use the remaining butter to sauté the Shallot and Garlic Clove until fragrant.
3
Then add in the Sun-Dried Tomatoes, Sun-Dried Tomato Oil, Tomato Paste, Heavy Cream, juice of one Lemon, Garlic Powder, Oregano, Paprika, grated Parmesan, and a drizzle of Melinda's Sriracha, whisking as you go to combine into a sauce.
4
Add Potatoes and Garlic to a pot with salt and boil for 15–20 minutes or until fork tender.
5
Mash the potatoes, adding in milk, garlic (from the pot), salt, and pepper to taste.
6
Serve the steak bites with the sauce and mashed potatoes, finishing with an extra pat of butter if desired.
