Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 4 tbsp unsalted butter
  • 2 tbsp avocado oil
  • 6 cloves fresh garlic, minced
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Cut the 1.5 lbs of sirloin into 1 inch cubes and the 1.5 lbs of potatoes into 1/2 inch cubes.
  2. Use paper towels to pat the steak cubes until bone dry.
  3. Toss the steak with 0.5 tsp salt, 0.5 tsp pepper, and the smoked paprika.
  4. Add 2 tbsp avocado oil to a large skillet over medium high heat until it shimmers and wisps of smoke appear.
  5. Add the potatoes to the pan in a single layer. Cook for 12-15 minutes, tossing occasionally, until golden brown and fork tender.
  6. Transfer the potatoes to a plate and set aside.
  7. Increase heat to high. Add the steak cubes in a single layer. Cook for 2 minutes without moving them until a deep brown crust forms.
  8. Stir the steak and cook for another 2 minutes. Add the 4 tbsp butter, 6 cloves of minced garlic, and 1 tsp thyme.
  9. Return the potatoes to the pan. Toss everything in the melting garlic butter for 1 minute until the garlic smells fragrant and the butter foams.
  10. Remove from heat immediately. Sprinkle with the fresh parsley and remaining salt/pepper.