@salimata.ombotimb3:

La daïchie des sacs en gros
La daïchie des sacs en gros
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Region: CI
Tuesday 20 October 2026 08:50:02 GMT
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amed.togo6
amed togo :
🙏🙏🙏🙏🙏🙏🙏🙏🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷
2026-10-21 23:12:05
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mariamyalcouye49
mariam49 :
🥰🥰🥰
2026-10-20 11:06:36
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fatoumata.berthe060
Fatoumata Berthe :
[Réconfortant][Réconfortant][Réconfortant]
2026-10-20 09:02:17
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ladame904
ladame904 :
[Prière][Prière][Prière][Prière][Prière][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge]
2026-10-29 20:25:18
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Steak Bites with Chimichurri and Garlic Mash Save it to your family's shared cookbook and plan the week together in Our Meals. Link in bio Ingredients Steak - 2 ribeye steaks, cut into bite-sized cubes - 1–2 Tbsp butter - 2 garlic cloves, smashed - Olive oil, salt, black pepper Chimichurri - 1 bunch fresh cilantro - 1 bunch fresh parsley - 2–3 garlic cloves - 1 shallot, minced fine - 1 fresh chili - Small piece of bell pepper, finely chopped - 1 Tbsp wine vinegar - 1–2 Tbsp lemon juice - ⅓ cup extra-virgin olive oil - ½ tsp dried oregano - Salt and pepper Mash - 6–7 large potatoes, peeled and chopped - 1 head garlic - 4–5 Tbsp butter - Splash of warm cream or milk - Salt and black pepper Steps 1. Salt the steak cubes and set them uncovered on a rack in the fridge, 45 minutes to overnight. 2. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes, until soft and caramelized. Squeeze the cloves out and mash them smooth. 3. Pulse the cilantro, parsley, garlic, vinegar, lemon juice, oregano, salt, pepper, and olive oil in a blender until finely chopped but still textured. Stir in the shallot, chili, and bell pepper. Let it sit at least 30 minutes. 4. Boil the potatoes in salted water until fork-tender. Drain and mash, then work in the roasted garlic, butter, and warm cream until silky. 5. Pat the steak dry and season with pepper. Get a skillet screaming hot with a splash of olive oil. Sear the bites in batches, 2 minutes each, tossing constantly. In the last 30 seconds, add the butter and smashed garlic and baste. Remove immediately. 6. Spoon the mash onto plates, pile the steak on top, and drizzle heavily with chimichurri. #DinnerIdeas #whatsfordinner? #recipeideas #mealideas
Steak Bites with Chimichurri and Garlic Mash Save it to your family's shared cookbook and plan the week together in Our Meals. Link in bio Ingredients Steak - 2 ribeye steaks, cut into bite-sized cubes - 1–2 Tbsp butter - 2 garlic cloves, smashed - Olive oil, salt, black pepper Chimichurri - 1 bunch fresh cilantro - 1 bunch fresh parsley - 2–3 garlic cloves - 1 shallot, minced fine - 1 fresh chili - Small piece of bell pepper, finely chopped - 1 Tbsp wine vinegar - 1–2 Tbsp lemon juice - ⅓ cup extra-virgin olive oil - ½ tsp dried oregano - Salt and pepper Mash - 6–7 large potatoes, peeled and chopped - 1 head garlic - 4–5 Tbsp butter - Splash of warm cream or milk - Salt and black pepper Steps 1. Salt the steak cubes and set them uncovered on a rack in the fridge, 45 minutes to overnight. 2. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes, until soft and caramelized. Squeeze the cloves out and mash them smooth. 3. Pulse the cilantro, parsley, garlic, vinegar, lemon juice, oregano, salt, pepper, and olive oil in a blender until finely chopped but still textured. Stir in the shallot, chili, and bell pepper. Let it sit at least 30 minutes. 4. Boil the potatoes in salted water until fork-tender. Drain and mash, then work in the roasted garlic, butter, and warm cream until silky. 5. Pat the steak dry and season with pepper. Get a skillet screaming hot with a splash of olive oil. Sear the bites in batches, 2 minutes each, tossing constantly. In the last 30 seconds, add the butter and smashed garlic and baste. Remove immediately. 6. Spoon the mash onto plates, pile the steak on top, and drizzle heavily with chimichurri. #DinnerIdeas #whatsfordinner? #recipeideas #mealideas

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