Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, cubed into 3/4-inch pieces
  • 4 tbsp unsalted butter, chilled and cubed
  • 6 cloves fresh garlic, minced
  • 1 tbsp fresh thyme or rosemary, finely chopped
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp fresh cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place 1.5 lbs cubed potatoes in salted water and boil for 5-7 mins until just fork tender but not falling apart. Drain and let them steam dry in the colander for 2 mins to remove surface moisture.
  2. Pat the 1.5 lbs sirloin cubes dry with paper towels and toss with 0.5 tsp salt and 0.5 tsp pepper.
  3. Heat 1 tbsp avocado oil in a large skillet over high heat until shimmering. Add beef in a single layer and cook for 2 mins per side until a deep brown crust forms.
  4. Remove the beef from the pan and set aside on a plate.
  5. Add the remaining 1 tbsp oil to the same pan. Add potatoes and sprinkle with 1 tsp smoked paprika and the remaining salt. Cook potatoes for 8-10 mins, tossing occasionally, until the edges are golden and crackling.
  6. Lower the heat to medium. Stir in 6 cloves minced garlic and 1 tbsp fresh thyme. Cook for 1 min until the garlic smells fragrant but is not browned.
  7. Return the beef and any accumulated juices to the pan. Add 4 tbsp chilled, cubed butter. Toss everything constantly for 1-2 mins until the butter melts into a glossy sauce. Garnish with 1 tbsp fresh parsley and serve immediately.