Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add halved baby potatoes, season with salt, pepper, and paprika, and cook for about 15 minutes until golden and fork-tender. Remove and set aside.

Cut sirloin steak into bite-sized cubes and season with salt, pepper, and dried Italian herbs. In the now-empty skillet, add another tablespoon of olive oil and 2 tablespoons of butter, heating over medium-high until melted.

Sear the steak cubes in a single layer for 2-3 minutes per side until browned. Use tongs to flip.

Reduce heat to low, add remaining butter and minced garlic, and sauté for 1 minute without burning the garlic.

Return the potatoes to the skillet and toss them with the garlic steak mixture for 1-2 minutes to meld the flavors.

Garnish with fresh parsley and serve hot.