Place the halved or quartered baby potatoes in a pot of salted water and boil for 12-15 minutes until fork-tender. Drain and cool for 5 minutes.

Gently smash each potato with a fork to create craggy surfaces and set aside.

Pat the sirloin steak bites dry with paper towels, then season generously with salt and pepper.

Heat a large skillet over high heat and add 2 tablespoons of olive oil. Sear the steak bites for 2-3 minutes without stirring.

Flip the steak bites and cook for another 1-2 minutes until medium-rare, then transfer to a plate and tent with foil.

In the same skillet, add the remaining olive oil and place the smashed potatoes cut-side down. Cook undisturbed for 4-5 minutes until golden and crispy; flip and cook another 3-4 minutes.

Reduce heat to medium-low, add 1 tablespoon of butter and minced garlic, cooking for about 1 minute. Stir in the thyme and rosemary.

Return the steak bites to the skillet, tossing with potatoes and herb mixture for 1-2 minutes until heated through. Adjust seasoning if necessary.

Serve warm, garnished with freshly chopped parsley.