# What You'll Need:
→ Steak Bites
01 - 1.25 lbs sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika
→ Potatoes
05 - 1.5 lbs baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper
→ Garlic Butter Sauce
09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes
14 - Zest of 1 lemon
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add quartered potatoes in a single layer. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12-15 minutes, stirring occasionally, until golden brown and fork-tender. Transfer to a plate and reserve.
02 - Pat steak cubes dry with paper towels. Season thoroughly with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Increase skillet heat to high and add 1 tablespoon butter. Working in batches to avoid overcrowding, add half the steak cubes in a single layer. Sear undisturbed for 2 minutes until deeply browned, then flip and sear for 1-2 minutes until browned on all sides but still juicy inside. Transfer to a plate. Repeat with remaining steak, adding additional butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly.
05 - Return seared steak bites and cooked potatoes to the skillet. Add fresh parsley, thyme leaves, crushed red pepper flakes, and lemon zest. Toss everything gently to coat in the garlic butter sauce for 1-2 minutes until heated through and well combined.
06 - Transfer the steak and potato mixture to a serving platter. Garnish with additional fresh parsley and lemon zest. Serve immediately while hot.
