Ingredients:

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

Instructions:

  1. Prep the ingredients by cubing the potatoes into 1/2 inch pieces and the steak into 1 inch cubes. Pat the steak dry with paper towels to ensure a proper sear. Note: Dry meat equals better browning.
  2. In a large bowl, toss the cubed potatoes with avocado oil, kosher salt, and smoked paprika until evenly coated.
  3. Heat a 12 inch cast iron skillet over medium high heat. Add the potatoes in a single layer and cook undisturbed for 5–7 minutes until the bottoms are deeply golden.
  4. Flip and cook for another 5 minutes until tender and the edges look shattered, then remove potatoes from the pan and set aside.
  5. Wipe out the skillet if necessary and add olive oil. Increase heat to high. Add the steak bites in a single layer, searing for 2 minutes per side until a mahogany crust forms. Do not overcrowd the pan.
  6. Reduce heat to medium low. Return the potatoes to the skillet with the steak.
  7. Add the cold cubed butter, minced garlic, and fresh thyme. Toss continuously for 1-2 minutes as the butter melts and emulsifies into a glossy glaze.
  8. Remove from heat. Season with cracked black pepper and garnish with fresh parsley before serving.