Ingredients:

  • 1.5 lbs baby gold potatoes, quartered
  • 1 tbsp avocado oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1.5 lbs top sirloin steak, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 3 tbsp unsalted butter, cubed
  • 5 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh rosemary, minced

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Toss the quartered potatoes with 1 tablespoon of avocado oil and salt.
  2. Add potatoes to the shimmering pan in a single layer. Sear undisturbed for 4-5 minutes to develop a crust, then flip and cook for 5-7 minutes until tender. Remove from pan and set aside.
  3. Wipe the skillet and increase heat to high. Pat the steak bites completely dry with paper towels. Toss the meat with the remaining tablespoon of oil, smoked paprika, and onion powder.
  4. Add steak to the pan in a single layer. Sear for 2 minutes per side until a deep mahogany crust forms and the center is medium-rare.
  5. Reduce heat to medium. Return the potatoes to the skillet. Add the cubed butter, minced garlic, parsley, and rosemary.
  6. Toss all ingredients for 1-2 minutes until the butter is melted and emulsified with the pan juices, coating the steak and potatoes.