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 (depending on your taste)

1 – 1 ¼ lb sirloin steak, cut into one-inch cubes

Salt and pepper to taste

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Heat olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for about 10-12 minutes or until they are golden and tender. Remove the potatoes from the skillet and set aside.
In the same skillet, melt the butter over medium-high heat. Add the garlic, parsley, thyme, rosemary, and red pepper flakes. Cook for about 1 minute until fragrant.
Add the steak cubes to the skillet and cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked to your desired level of doneness. Season with salt and pepper to taste.
Return the potatoes to the skillet, tossing them in the garlic butter and steak juices until everything is well-coated and heated through.
Serve immediately and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the steak bites and potatoes in a skillet over low heat, adding a little butter if necessary, and warm until heated through.

Feel free to swap the sirloin for another cut of steak like ribeye or flank steak.

Adjust the spice level by adding more red pepper flakes or cayenne pepper.

For an alternative, you can use dried herbs in place of fresh, but use about 1/3 the amount.