In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add halved or quartered baby potatoes, season with salt, pepper, and paprika, and cook for about 15 minutes until golden brown and fork-tender, then remove and set aside.

Cut the sirloin steak into bite-sized cubes and season with salt, pepper, and dried Italian herbs. Return the skillet to the stove, add 1 tablespoon of olive oil and 2 tablespoons of butter, and heat until the butter melts.

Add the seasoned steak cubes to the hot skillet in batches to sear for 2–3 minutes on each side until browned. Remove and set aside with the potatoes.

Lower heat to medium-low, add 2 tablespoons of butter and minced garlic to the skillet, and sauté for about 1 minute until fragrant.

Return the cooked potatoes and steak bites to the skillet with the garlic butter sauce. Toss gently over medium heat for another 1–2 minutes.

Remove from heat and garnish with freshly chopped parsley before serving.