Crispy Parmesan Potatoes

• 1.5 lb (680 g) baby potatoes, Yukon Gold or red, halved or quartered if large
• 2 tbsp olive oil
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika, optional
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped, for finishing

Garlic Butter Steak Bites

• 1.5 lb (680 g) sirloin, ribeye, or strip steak, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch, optional, for extra browning
• 1 tbsp neutral oil, such as avocado or canola oil
• 4 tbsp (56 g) unsalted butter
• 5 garlic cloves, finely minced
• 1 tsp fresh thyme leaves or finely chopped fresh rosemary
• 1 tbsp fresh lemon juice, optional

Optional Finishes

• Flaky salt
• Extra grated Parmesan
• Sour cream or Greek yogurt, for serving with the potatoes

Make the Crispy Parmesan Potatoes

1. 1

   Preheat the oven and pan. Preheat the oven to 450°F (230°C). Place a large, rimmed sheet pan in the oven while it heats. Preheating the pan helps the potatoes develop a crisp crust.

2. 2

   Season the potatoes. In a large bowl, toss the potatoes with the olive oil, Parmesan, garlic powder, paprika if using, kosher salt, and black pepper until evenly coated.

3. 3

   Start roasting. Carefully remove the hot sheet pan from the oven. Arrange the potatoes in a single layer with the cut sides facing down, leaving a little space between them.

4. 4

   Roast until crisp. Roast for 20 minutes without disturbing them. Flip the potatoes and roast for another 10–15 minutes, until deeply golden and crisp on the outside and tender inside.

5. 5

   Finish the potatoes. Transfer the potatoes to a serving dish or leave them on the pan. Sprinkle with fresh parsley and extra Parmesan, if desired.

Make the Garlic Butter Steak Bites

1. 6

   Prepare the steak. Pat the steak cubes very dry with paper towels. Season with kosher salt and black pepper. If using cornstarch, toss the steak lightly with it until evenly coated.

2. 7

   Heat the skillet. Place a large cast-iron or heavy skillet over high heat. Allow it to become very hot, then add the neutral oil.

3. 8

   Sear the steak. Add half of the steak cubes in a single layer. Do not overcrowd the pan. Sear for about 1–2 minutes per side, turning as needed, until deeply browned on the outside and cooked to your preferred doneness. Transfer to a plate and repeat with the remaining steak.

4. 9

   Make the garlic butter. Reduce the heat to medium. Add the butter to the skillet. Once it begins to foam, add the minced garlic and thyme or rosemary. Cook for about 30–45 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

5. 10

   Coat the steak. Return all the steak and any accumulated juices to the skillet. Toss with the garlic butter for about 30–60 seconds, allowing the sauce to coat the steak.

6. 11

   Add lemon. Remove the skillet from the heat and add the lemon juice, if using. Toss again and taste. Adjust the salt if needed.

Serve

1. 12

   Plate the meal. Divide the crispy Parmesan potatoes among four plates and serve alongside the garlic butter steak bites.

2. 13

   Finish. Spoon any remaining garlic-butter sauce over the steak. Finish with fresh parsley, flaky salt, and extra Parmesan if desired. Serve immediately.