• Cut the steak into 1 inch cubes, how ever many cube you get out of your steak is how many steak bites you will have. I get about 15 when I make mine.
• Marinate the steak cubes in a ziplock bag with the worcestershire, garlic rosemary, salt and pepper. Leave in the refrigerator for at least 4 hours and up to 24 hours.
• Wash and boil the mini nugget potatoes. Prep as many potatoes you will need for the number of steak bites you are marinating. Add a few extras just in case.
• Preheat the over to 400 degrees.
• Once fork tender, place the potatoes on a parchment lined baking sheet and space the out a little. Add the shallot slices on the other half go the sheet.
• Gently smash the potatoes until they are flattened but not pulverized. I found that the botton of a shot glass was the perfect size for this.
• In a separate bowl, mix the melted butter, lemon zest, lemon juice, garlic, rosemary, worcestershire, salt and pepper. Pour over the potatoes and shallots. Roast for 25 minutes, until golden and crispy.
• Sear the steak to your desired temperature in a hot skillet with oil. 2-3 minutes on each side will be medium, flipping once.
• Assemble the steak bites with a cocktail toothpick. Potato on top, shallot in the middle and steak on the bottom. Place the steak on a flat surface and the stab the steak so that it will stand straight up.
• Arrange on a serving platter and serve with the Horseradish Cream. Enjoy!

Horseradish Cream

• Mix all the ingredients in a serving bowl. Cover and refrigerate until ready to serve.