Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 lb baby red and yellow potatoes, cut into ½-inch cubes
• 3 large garlic cloves, minced
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• ¼ – ½ teaspoon red pepper flakes (adjust to taste)
• 1 – 1¼ lb sirloin steak, cut into 1-inch cubes
• Salt and pepper, to taste

Instructions

1. Place a large skillet over medium heat. Add ½ tablespoon olive oil and 1 tablespoon butter, allowing the butter to melt completely.
2. Add the diced potatoes to the skillet along with the garlic, parsley, thyme, rosemary, and red pepper flakes. Cook for 5–6 minutes, stirring occasionally, until the potatoes are tender but still slightly firm. Season with salt and pepper to taste.
3. Transfer the cooked potatoes to a plate and set them aside.
4. Remove any burnt bits of garlic or herbs from the skillet. Increase the heat to high. Once the pan begins to lightly smoke, add the remaining ½ tablespoon olive oil and the remaining 1 tablespoon butter.
5. Place the steak cubes into the hot skillet. Let them cook undisturbed for about 1 minute so they develop a good sear.
6. Continue cooking the steak, turning occasionally, until browned on all sides and cooked to your preferred doneness, about 4–6 minutes. Season with salt and pepper.
7. Add the potatoes back into the skillet and cook for 1 additional minute, just until everything is warmed through.