Step 1: Par-Cook the Potatoes
Place the halved baby potatoes in a microwave-safe bowl with a tablespoon of water. Cover and microwave on high for 5-7 minutes, until just fork-tender. This step ensures they get crispy in the skillet without burning. Drain well and pat dry.

Step 2: Season the Steak and Potatoes
Pat the steak cubes completely dry with paper towels—this is crucial for a good sear. In a bowl, toss the steak cubes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. In a separate bowl, toss the par-cooked potatoes with the remaining tablespoon of olive oil, salt, and pepper.

Step 3: Sear the Steak Bites
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot. Add the steak bites in a single layer, working in batches to avoid overcrowding. Sear for 1-2 minutes per side until a deep brown crust forms. The inside should be medium-rare. Remove the steak and set it aside on a plate.

Step 4: Crisp the Potatoes
In the same skillet, add the par-cooked potatoes, cut-side down. Cook without moving for 4-5 minutes to allow a golden crust to form. Toss and continue cooking for another 5-7 minutes until crispy and cooked through. Remove the potatoes and set them aside with the steak.

Step 5: Create the Garlic Butter Sauce
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic, thyme, and red pepper flakes. Sauté for 1 minute until fragrant but not browned.

Step 6: Deglaze the Pan
Pour the beef broth (or red wine) and lemon juice into the skillet. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let it simmer for 1 minute.

Step 7: Combine and Serve
Return the steak bites and crispy potatoes to the skillet. Toss everything gently in the garlic butter sauce until evenly coated and heated through. Garnish with fresh parsley and chives. Serve immediately directly from the skillet