# What You 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
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange quartered potatoes in a single layer and season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels and season evenly with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Increase skillet heat to high and add 1 tablespoon butter. Working in two batches to avoid crowding, place half the steak bites in a single layer. Sear undisturbed for 2 minutes until browned, flip and sear another 1 to 2 minutes until medium-rare. Transfer to a plate and 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.
05 - Return seared steak bites and potatoes to the skillet. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss continuously for 1 to 2 minutes to coat evenly in garlic butter.
06 - Transfer to a serving platter. Garnish with additional parsley and lemon zest if desired. Serve immediately.
