# What You'll Need:
→ Steak Bites
01 - 1.25 pounds 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 pounds 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
# How To:
01 - Heat olive oil in a large skillet over medium-high heat. Once shimmering, add quartered potatoes in a single layer. Season with salt and pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels. Season with kosher salt, black pepper, and smoked paprika, coating all sides evenly.
03 - Increase skillet heat to high and add 1 tablespoon butter. Once melted and foaming, add half the steak bites in a single layer without crowding. Sear undisturbed for 2 minutes until deeply browned. Flip and sear for 1 to 2 minutes until browned on all sides while maintaining medium-rare interior. Transfer to a plate. Repeat with remaining steak bites, adding more butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant and garlic begins to lighten in color.
05 - Return steak bites and potatoes to the skillet. Add fresh parsley, thyme leaves, crushed red pepper flakes, and lemon zest. Toss gently for 1 to 2 minutes until everything is evenly coated in garlic butter sauce.
06 - Transfer to a serving platter. Garnish with additional fresh parsley and lemon zest if desired. Serve immediately while hot.
