In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add halved baby potatoes, then season generously with salt, black pepper, and paprika. Cook for about 15 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender.

Using the same skillet, sprinkle salt, pepper, and dried Italian herbs over the cubed sirloin steak. Add 1 tablespoon of olive oil and 2 tablespoons of butter to the pan. Sear the steak in batches over medium-high heat for 2-3 minutes per side until browned.

Once the steak is seared, reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Sauté for about 1 minute until fragrant. Return the crispy potatoes to the pan.

Plate generously and sprinkle with freshly chopped parsley for a pop of color and flavor. Enjoy your meal hot.