Endless Food Recipes, brooklyn, , New York, New City, NY (2026)

08/31/2026

Best Sticky Garlic Chicken Thigh Dinner with Roasted Potatoes & Rice 🍗🍚🥔

Prep time: 20 minutes
Cooking time: 40 minutes
Servings: 3
Calories: About 760 per serving

Ingredients
🍚 1 cup jasmine or long-grain white rice
💧 1 ½ cups water
🧂 1 ¼ teaspoons salt, divided
🥔 4 medium baby potatoes, halved or quartered
🫒 3 tablespoons olive oil, divided
🌶️ 1 ½ teaspoons paprika, divided
⚫ ¾ teaspoon black pepper, divided
🍗 5 boneless skinless chicken thighs
🧄 3 garlic cloves, finely minced
🍯 1 tablespoon honey
🥄 2 tablespoons soy sauce
🍋 1 tablespoon lemon juice
🥒 1 medium zucchini, cut into rounds
🥕 6 baby carrots
🧈 1 tablespoon butter
🌿 2 tablespoons chopped fresh parsley, divided
Instructions
Prepare the rice. Wash the rice well, then cook it with water and ¼ teaspoon salt. Simmer covered for 12–15 minutes, then let it steam off the heat for 5 minutes before fluffing.
Roast the potatoes. Preheat the oven to 425°F / 220°C. Coat the potatoes with olive oil, paprika, salt, and pepper, then roast for 30–35 minutes, flipping once, until crisp and golden.
Marinate the chicken. Toss the chicken thighs with garlic, honey, soy sauce, lemon juice, olive oil, paprika, salt, and pepper. Rest for 10 minutes so the flavor starts to soak in.
Brown the chicken. Place the thighs in a hot skillet over medium-high heat and sear for 4–5 minutes on each side. They should develop a deep golden glaze.
Simmer until done. Add any leftover marinade and ¼ cup water to the pan. Simmer for 5–7 minutes, basting often, until the chicken reaches 165°F / 74°C and the sauce thickens.
Sauté the vegetables. Cook the zucchini and baby carrots in olive oil and butter for 6–8 minutes. The zucchini should be browned in spots, while the carrots should stay slightly firm.
Build the plate. Mix parsley into the rice, then arrange it with the chicken, crispy potatoes, zucchini, and carrots.
Finish with herbs. Drizzle the chicken with the pan sauce and scatter the remaining parsley over everything.
Helpful Notes & Variations

Chicken thighs stay juicy and are forgiving, but an instant-read thermometer is still the best way to check doneness. Add a splash more water if the sauce reduces too quickly. The potatoes can be seasoned with smoked paprika for a deeper, warmer flavor.

08/31/2026

Best Creamy Chicken & Broccoli Pasta with Rotini 🍗🥦🍝

Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Calories: About 620 per serving

Ingredients
🍝 12 oz / 340 g rotini pasta
🧂 1 ½ teaspoons salt, divided, plus extra for boiling water
🥦 3 cups broccoli florets
🍗 1 lb / 450 g chicken breast, cut into chunks
⚫ ½ teaspoon black pepper
🫒 1 tablespoon olive oil
🧈 2 tablespoons butter
🧄 3 garlic cloves, minced
🥄 1 tablespoon all-purpose flour
🥛 1 cup milk
🥛 ¾ cup heavy cream
🧀 1 ¼ cups shredded cheddar or mild melting cheese
🧀 ¼ cup grated Parmesan
🌿 1 teaspoon dried parsley or Italian seasoning
💧 ½ cup reserved pasta water, as needed
Instructions
Cook the pasta and broccoli. Boil the rotini in salted water until almost al dente, about 2 minutes shy of the package directions. Add the broccoli for the final 3 minutes, then save ½ cup of the cooking water before draining.
Prepare the chicken. Dry the chicken pieces and season them with salt and pepper. Keeping the surface dry helps them cook evenly and lightly brown.
Sauté the chicken. Warm olive oil in a large pan over medium-high heat. Cook the chicken for 6–8 minutes, stirring now and then, until fully cooked and no longer pink in the center.
Build the sauce base. Turn the heat down to medium and add butter with the garlic. Stir briefly, then add flour and cook for 1 minute.
Make it creamy. Pour in the milk gradually, followed by the cream. Let the mixture bubble gently for 3–4 minutes until slightly thickened.
Add the cheese. Reduce the heat to low and stir in cheddar, Parmesan, herbs, and the remaining salt. Mix until melted and silky.
Toss the pasta. Add rotini, broccoli, and chicken to the skillet. Stir for 1–2 minutes, loosening with reserved pasta water until every spiral is coated.
Plate and enjoy. Serve hot with extra cheese or cracked black pepper on top.
Helpful Notes & Variations

A spoonful of cream cheese can make the sauce even silkier. Add chili flakes for a little heat, or stir in a handful of spinach at the end. This dish is best creamy and fresh, but leftovers reheat well with a splash of milk.

08/31/2026

Best Garlic Chicken Rice Bowl with Baby Potatoes, Broccoli & Mushrooms 🌿🍗🍚

Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 3
Calories: About 680 per serving

Ingredients
🍚 1 cup jasmine or long-grain white rice
💧 1 ½ cups water
🧂 1 ¼ teaspoons salt, divided
🥔 6 baby potatoes, cut in half
🫒 3 tablespoons olive oil, divided
⚫ ¾ teaspoon black pepper, divided
🍗 1 lb / 450 g chicken breast, sliced into thick pieces
🧄 3 garlic cloves, minced
🍋 1 tablespoon lemon juice
🧈 1 tablespoon butter
🍄 1 cup sliced mushrooms
🧅 ½ medium onion, sliced
🥦 2 cups broccoli florets
🌿 3 tablespoons chopped fresh parsley, divided
🌶️ ¼ teaspoon chili flakes, optional
Instructions
Make the rice. Wash the rice well, then simmer it with water and ¼ teaspoon salt for 12–15 minutes. Leave it covered off the heat for 5 minutes, then fluff with a fork.
Bake the potatoes. Preheat the oven to 425°F / 220°C. Coat the halved baby potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes until the cut sides are browned and the centers are tender.
Marinate the chicken. Mix the chicken with garlic, lemon juice, olive oil, salt, pepper, parsley, and optional chili flakes. Rest it for 10 minutes to build flavor.
Cook the chicken. Sear the chicken in a hot skillet for 3–4 minutes per side. It should be golden in spots and reach 165°F / 74°C in the thickest piece.
Sauté the mushrooms and onion. In the same pan, cook mushrooms and onion with the remaining oil and butter for 5–6 minutes, until the mushrooms are browned and the onion is soft.
Steam-sauté the broccoli. Add broccoli and a splash of water, cover for 2 minutes, then uncover and cook 2–3 minutes more until bright and crisp-tender.
Bring it together. Add the chicken and roasted potatoes back to the skillet. Toss everything gently so the garlic-herb juices coat the vegetables.
Pack or serve. Mix parsley into the rice, then arrange it with the chicken, potatoes, broccoli, mushrooms, and onion. Sprinkle with the last of the parsley.
Helpful Notes & Variations

Add a small splash of broth or lemon juice at the end for a brighter finish. For meal prep, cool everything completely before sealing the container. Chicken thighs also work well, but cook them until they reach 165°F / 74°C.

08/31/2026

Best Creamy Chicken Spaghetti with Broccoli & Sweet Red Pepper 🍗🥦🍝

Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Calories: About 690 per serving

Ingredients
🍝 12 oz / 340 g spaghetti
🧂 1 ½ teaspoons salt, divided, plus extra for boiling water
🥦 3 cups broccoli florets
🍗 1 lb / 450 g chicken breast, diced
⚫ ½ teaspoon black pepper
🫒 1 tablespoon olive oil
🧈 2 tablespoons butter
❤️ 1 large red bell pepper, cut into strips
🧄 3 garlic cloves, finely minced
🌶️ ½ teaspoon paprika
🌶️ ¼ teaspoon chili flakes, optional
🥄 1 tablespoon tomato paste
🥄 1 tablespoon all-purpose flour
🥛 1 cup milk
🥛 ¾ cup heavy cream
🧀 ¾ cup grated Parmesan or mild melting cheese
🌿 2 tablespoons chopped fresh parsley, divided
💧 ½ cup reserved pasta water, as needed
Instructions
Boil the spaghetti. Cook the pasta in salted water until almost al dente, about 2 minutes less than package directions. Add broccoli for the final 3 minutes, then save ½ cup cooking water before draining.
Prepare the chicken. Dry the chicken pieces and season them with salt and pepper. This helps them brown lightly instead of steaming.
Cook the chicken. Heat olive oil in a wide skillet and sauté the chicken for 6–8 minutes, until golden in spots and fully cooked to 165°F / 74°C.
Add the red pepper. Stir in butter and red bell pepper and cook for 3–4 minutes. Add garlic, paprika, chili flakes, and tomato paste, then stir briefly until aromatic.
Make the sauce base. Sprinkle flour into the skillet and cook for 1 minute. Gradually stir in milk and cream until the sauce is smooth.
Add cheese. Simmer gently for 3–4 minutes, then reduce the heat and stir in the cheese. Keep the heat low so the sauce stays silky.
Combine pasta and sauce. Add spaghetti and broccoli, then toss for 1–2 minutes. Loosen with reserved pasta water until the noodles are coated in a creamy sauce.
Finish and serve. Sprinkle with parsley and black pepper, then serve hot while the sauce is glossy.
Helpful Notes & Variations

Use rotisserie chicken for a shortcut and add it after the sauce thickens. A spoonful of cream cheese makes the sauce even silkier. For more heat, add extra chili flakes or a small spoonful of chili paste.

08/31/2026

Best Sweet & Spicy Garlic Chicken Rice Bowl 🍗🌶️🍚

Prep time: 15 minutes
Cooking time: 20 minutes
Servings: 3
Calories: About 590 per serving

Ingredients
🍚 1 ½ cups jasmine or long-grain white rice
💧 2 ¼ cups water
🧂 ¾ teaspoon salt, divided
🍗 1 lb / 450 g chicken breast or boneless chicken thighs, cut small
🌽 1 tablespoon cornstarch
🥄 3 tablespoons soy sauce, divided
⚫ ½ teaspoon black pepper
🧄 4 garlic cloves, finely minced
🌶️ 1 teaspoon chili flakes, plus extra for serving
🍯 1 tablespoon honey or brown sugar
🥄 1 tablespoon oyster sauce
🥄 1 tablespoon rice vinegar or lemon juice
💧 ¼ cup water
🛢️ 2 tablespoons neutral oil, divided
🧅 1 medium onion, sliced
🫑 1 green bell pepper, chopped or sliced
Instructions
Prepare the rice. Wash the rice well, then cook it with water and ¼ teaspoon salt. Simmer covered for 14–16 minutes, then let it steam off the heat for 5 minutes.
Coat the chicken. Mix the chicken with cornstarch, 1 tablespoon soy sauce, pepper, half the garlic, and ½ teaspoon chili flakes. Rest for 10 minutes to help the meat stay soft and lightly coated.
Make the glaze. Combine the remaining soy sauce with honey or brown sugar, oyster sauce, vinegar or lemon juice, and water. Stir until smooth.
Brown the chicken. Heat 1 tablespoon oil in a hot skillet or wok and cook the chicken for 4–5 minutes, until golden in spots and fully cooked to 165°F / 74°C.
Stir-fry the onion and pepper. Remove the chicken briefly, add the rest of the oil, then cook the onion and green pepper for 3–4 minutes until glossy and slightly caramelized.
Boost the flavor. Add the remaining garlic and chili flakes and stir for 30 seconds. This gives the dish the bold garlicky aroma shown in the photo.
Sauce the chicken. Return the chicken to the pan and pour in the glaze. Toss for 1–2 minutes until the sauce turns sticky, dark, and shiny.
Plate the bowl. Serve the saucy chicken and vegetables with fluffy white rice, then finish with more chili flakes.
Helpful Notes & Variations

A splash of sesame oil at the end adds a deeper takeout-style flavor. Add a little water if the sauce reduces too quickly. This dish is best hot, but it also works well for meal prep when cooled before sealing.

08/31/2026

Best BBQ Chicken Potato Wedge Bowl with Slaw & Ketchup 🍗🥔🍋

Prep time: 20 minutes
Cooking time: 45 minutes
Servings: 3
Calories: About 780 per serving

Ingredients
🥔 4 medium potatoes, sliced into chunky wedges
🫒 3 tablespoons olive oil, divided
🧂 1 ¼ teaspoons salt, divided
⚫ ¾ teaspoon black pepper, divided
🌶️ 1 teaspoon paprika
🍗 1 ½ lb / 680 g boneless chicken thighs or drumstick meat, cut into large pieces
🧄 3 garlic cloves, finely minced
🍯 ¾ cup BBQ sauce
🍯 1 tablespoon honey or brown sugar
🥄 1 teaspoon apple cider vinegar or lemon juice
🥬 2 cups shredded green cabbage
🥬 1 cup shredded red cabbage
🥕 1 small carrot, grated
🥄 ⅓ cup mayonnaise or Greek yogurt
🍋 1 lemon, half for juice and half for slices
🍯 1 teaspoon sugar or honey, for the slaw
🍅 ¼ cup ketchup, for dipping
🌿 2 tablespoons chopped fresh parsley, for finishing
Instructions
Start the wedges. Preheat the oven to 425°F / 220°C. Coat the potato wedges with olive oil, salt, pepper, and paprika, then roast for 35–40 minutes, flipping once, until crisp and golden.
Flavor the chicken. Mix the chicken pieces with olive oil, garlic, salt, and pepper. Rest for 10 minutes so the seasoning clings well.
Bake first. Spread the chicken on a lined tray and bake for 20 minutes. Turn the pieces to help both sides brown.
Stir the glaze. Combine BBQ sauce, honey or brown sugar, and vinegar or lemon juice. This gives the chicken its shiny, dark coating.
Sauce and caramelize. Brush the chicken with glaze and bake for 10–15 minutes more, basting once. The chicken should be sticky, browned, and cooked through to 165°F / 74°C.
Make the slaw. Toss green cabbage, red cabbage, carrot, mayonnaise or yogurt, lemon juice, sugar or honey, salt, and pepper until lightly creamy.
Set up the dips and garnish. Add ketchup to a small cup and cut the remaining lemon into slices. Rest the chicken for 5 minutes before serving.
Serve. Plate the BBQ chicken with potato wedges, slaw, ketchup, and lemon slices. Finish everything with chopped parsley.
Helpful Notes & Variations

Use smoked paprika on the potatoes for a deeper flavor. Add hot sauce to the BBQ glaze for a spicy version. The slaw can be made a few hours ahead, but add the parsley just before serving for the freshest look.

08/30/2026

Best Sticky Chicken Bowl with Rice, Peppers & Golden Wedges 🍗🥔🍚

Prep time: 20 minutes
Cooking time: 40 minutes
Servings: 3
Calories: About 760 per serving

Ingredients
🍚 1 cup jasmine or long-grain white rice
💧 1 ½ cups water
🧂 1 ¼ teaspoons salt, divided
🥕 2 tablespoons finely diced carrot, for the rice
🥔 4 medium potatoes, sliced into thick wedges
🫒 3 tablespoons neutral oil, divided
🌶️ 1 ½ teaspoons paprika, divided
⚫ ¾ teaspoon black pepper, divided
🍗 1 lb / 450 g chicken breast or boneless chicken thighs, cut into chunks
🌽 1 tablespoon cornstarch
🥄 3 tablespoons soy sauce, divided
🧄 3 garlic cloves, minced
🍯 2 tablespoons honey or brown sugar
🥄 1 tablespoon ketchup
🥄 1 tablespoon oyster sauce
🍋 1 tablespoon lemon juice or rice vinegar
💧 ¼ cup water
🧅 1 medium onion, sliced
❤️ ½ red bell pepper, sliced
🫑 ½ green bell pepper, sliced
🌿 2 tablespoons chopped parsley, divided
Instructions
Prepare the rice. Wash the rice well, then cook it with water, carrot, and ¼ teaspoon salt for 12–15 minutes. Let it steam off the heat for 5 minutes before fluffing.
Bake the wedges. Preheat the oven to 425°F / 220°C. Season potato wedges with oil, paprika, salt, and pepper, then roast for 35–40 minutes, flipping once, until golden and crisp.
Season the chicken. Mix chicken with cornstarch, soy sauce, pepper, paprika, and garlic. Let it stand for 10 minutes so the surface becomes lightly coated.
Make the sauce. Combine soy sauce, honey or brown sugar, ketchup, oyster sauce, lemon juice or vinegar, water, and paprika. Stir until smooth.
Brown the chicken. Cook the chicken in a hot skillet with oil for 4–5 minutes, until caramelized in spots and fully cooked to 165°F / 74°C.
Cook the peppers and onion. Remove the chicken briefly, then stir-fry the onion, red pepper, and green pepper for 3–4 minutes until softened but still colorful.
Finish with glaze. Add garlic, return the chicken, and pour in the sauce. Toss for 1–2 minutes, until the glaze thickens and coats everything beautifully.
Serve. Arrange the rice, crispy wedges, and sticky chicken in a bowl. Finish with parsley and a little extra paprika over the potatoes.
Helpful Notes & Variations

Add chili flakes for a spicy version, or add a splash of water if the sauce thickens too fast. The potatoes can also be cooked in an air fryer at 400°F / 200°C for about 18–22 minutes, turning halfway.

08/30/2026

Best Garlic Herb Chicken Dinner with Creamy Mash & Roasted Carrots 🍗🥕🥔

Prep time: 20 minutes
Cooking time: 40 minutes
Servings: 3
Calories: About 720 per serving

Ingredients
🥔 1 ½ lb / 680 g potatoes, peeled and chopped
🧂 1 ½ teaspoons salt, divided
🥕 8–10 slender carrots, peeled or scrubbed
🫒 2 tablespoons olive oil, divided
⚫ ¾ teaspoon black pepper, divided
🍗 3 boneless skinless chicken breasts, about 6 oz / 170 g each
🌶️ 1 teaspoon paprika
🧄 4 garlic cloves, minced and divided
🍋 1 tablespoon lemon juice
🧈 4 tablespoons butter, divided
🥛 ½ cup warm milk, plus more as needed
🥄 2 tablespoons finely diced red bell pepper or carrot
🌿 3 tablespoons chopped fresh parsley, divided
🥛 ¾ cup heavy cream
🍗 ½ cup chicken broth
🧀 2 tablespoons grated Parmesan, optional
Instructions
Cook the potatoes. Add potatoes to cold salted water and simmer for 18–22 minutes, until soft enough to mash easily.
Roast the carrots. Preheat the oven to 400°F / 200°C. Toss carrots with oil, salt, and pepper, then roast for 25–30 minutes, until tender and lightly caramelized.
Prepare the chicken. Coat chicken with oil, paprika, lemon juice, garlic, salt, and pepper. Let it sit for 10 minutes so the seasoning settles onto the meat.
Sear the chicken. Cook in a hot grill pan or skillet for 5–7 minutes per side. Rest once the chicken is browned and reaches 165°F / 74°C inside.
Make the mashed potatoes. Drain the potatoes and mash with butter, warm milk, diced pepper or carrot, parsley, salt, and pepper. Keep the texture creamy but not gluey.
Start the sauce. Melt butter in the same pan used for chicken, then stir in garlic for 30 seconds. Add broth and cream, scraping up the browned bits.
Finish the sauce. Simmer for 3–5 minutes, then stir in Parmesan and parsley. The sauce should be smooth, rich, and easy to drizzle.
Serve. Plate the mashed potatoes, grilled chicken, and carrots. Spoon the creamy herb sauce over the chicken and finish with parsley.
Helpful Notes & Variations

Thin chicken cutlets cook faster and more evenly. Add a squeeze of lemon to the sauce for brightness. For extra creamy mash, pass the potatoes through a ricer before adding milk and butter.

08/30/2026

Ultimate Grilled Chicken Rice Plate with Peppers & Fries 🔥🍗🍚

Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Calories: About 720 per serving

This colorful plate is inspired by the photo: juicy charred chicken pieces, fluffy white rice, golden fries, sautéed red and green peppers with onion, and a fresh lettuce garnish.

Ingredients 🛒

For the chicken:

🍗 1 ½ lb boneless, skinless chicken breast, cut into thick strips
🫒 2 tbsp olive oil
🧄 3 garlic cloves, minced
🌶️ 1 tsp paprika
🌶️ ½ tsp chili flakes, plus extra for serving
🧂 1 tsp salt
⚫ ½ tsp black pepper
🍋 1 tbsp lemon juice
🥄 1 tbsp soy sauce

For the rice:

🍚 1 ½ cups long-grain white rice
💧 2 ¼ cups water
🧂 ½ tsp salt
🧈 1 tsp butter or oil

For the fries:

🍟 1 lb frozen or fresh-cut fries
🧂 Salt, to taste

For the peppers and onions:

🫑 1 green bell pepper, sliced
🫑 1 red bell pepper, sliced
🧅 1 large onion, sliced
🫒 1 tbsp olive oil
🧂 Salt and black pepper, to taste
🌶️ Pinch of chili flakes

For serving:

🥬 4 lettuce leaves
Instructions 👩‍🍳
Marinate the chicken. Mix olive oil, garlic, paprika, chili flakes, salt, pepper, lemon juice, and soy sauce in a bowl. Add the chicken strips, coat well, and marinate for 15–30 minutes.
Cook the rice. Rinse the rice until the water runs mostly clear. Add rice, water, salt, and butter or oil to a pot, bring to a boil, cover, reduce heat to low, and cook for 15 minutes; rest covered for 5 minutes before fluffing.
Bake or fry the fries. Cook the fries according to package directions, usually at 425°F / 220°C for 20–25 minutes, turning once, until golden and crisp. Season with salt while hot.
Sauté the vegetables. Heat olive oil in a skillet over medium-high heat. Add onion and bell peppers, season with salt, pepper, and chili flakes, and cook for 6–8 minutes until glossy, tender-crisp, and lightly browned.
Grill or sear the chicken. Heat a grill pan or skillet over medium-high heat. Cook chicken strips for 4–5 minutes per side, until charred in spots and the thickest piece reaches 165°F / 74°C. Food Network also recommends 165°F for chicken breast, and their grilled chicken timing is about 4–5 minutes per side.
Rest and slice. Transfer the chicken to a board and rest for 5 minutes so the juices settle. Cut into bite-sized pieces if needed.
Assemble the plate. Add a mound of rice, a portion of fries, sautéed peppers and onions, grilled chicken, and lettuce leaves to each plate. Sprinkle with extra chili flakes for the photo-style finish.
Helpful Notes & Variations ✨

For extra juicy chicken, pound the chicken pieces to an even thickness before cooking; Serious Eats notes that even thickness helps chicken cook more evenly and avoid drying out.
Use chicken thighs instead of breast for a richer, juicier version.
Swap fries for roasted potatoes, or serve with garlic sauce, chili sauce, or yogurt dip.
BBC Good Food’s chicken strip recipes use similar quick frying times of about 5–6 minutes for breast strips, which supports the fast-cooking method here.

08/30/2026

Best Garlic Herb Steak Bites with Crispy Parmesan Fries 🥩🍟🌿

Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Calories: About 760 per serving

This hearty plate features tender browned steak cubes tossed in garlic parsley butter, paired with crisp golden fries covered in a light blanket of grated Parmesan.

Ingredients 🛒

For the fries:

🍟 1 ½ lb frozen fries or fresh-cut potatoes
🫒 1 tbsp olive oil, for fresh potatoes
🧂 ½ tsp salt, plus more as needed
🧀 ½ cup finely grated Parmesan

For the beef:

🥩 1 ½ lb sirloin steak, ribeye, or strip steak, cut into 1 ½-inch pieces
🧂 1 tsp salt
⚫ ½ tsp black pepper
🫒 1 tbsp olive oil
🧈 4 tbsp butter
🧄 4 garlic cloves, minced
🌿 3 tbsp fresh parsley, chopped
🌶️ ¼ tsp chili flakes, optional
🍋 1 tsp lemon juice, optional
Instructions 👩‍🍳
Cook the fries. Bake frozen fries as directed, or coat fresh potatoes with olive oil and salt. Roast at 425°F / 220°C for 22–28 minutes, flipping once, until crisp and browned.
Dry and season the steak. Blot the steak pieces well so they sear instead of steam. Sprinkle evenly with salt and pepper.
Brown the steak. Heat the olive oil in a wide skillet over medium-high heat. Sear the steak in one layer for 2–3 minutes per side, working in batches if needed.
Cook to temperature. Pull the steak at about 130–135°F / 54–57°C for medium-rare or 140–145°F / 60–63°C for medium. The cubes are small, so check early.
Build the butter sauce. Reduce the heat and melt the butter in the pan. Add garlic and cook for 30–60 seconds, then stir in parsley, chili flakes, and lemon juice.
Toss everything together. Add the steak bites back to the skillet and coat them in the garlic herb butter for about 30 seconds.
Add the Parmesan. Put the hot fries on the serving plate and grate Parmesan generously over the top.
Plate and serve. Arrange the saucy steak bites next to the fries and drizzle with any remaining garlic butter from the pan.
Helpful Notes & Variations ✨

Use a large skillet so the steak browns properly; crowding the pan can make the meat steam.
For extra shine, add 1 more tablespoon of butter right before serving.
For a spicy version, increase the chili flakes or add cracked black pepper over the finished plate.
This also works with sweet potato fries, garlic aioli, or a simple lettuce salad.

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