Start by filling a pot with salted water and bring it to a boil. Add the halved baby potatoes and cook for about 12-15 minutes until fork-tender. Drain and let cool slightly.

Gently smash each potato with a fork, creating rugged edges to help achieve extra crispiness.

Pat the sirloin steak dry, season with salt and pepper, and sear in a hot skillet with olive oil for 2-3 minutes per side until golden brown. Remove and set aside.

In the same skillet, add more olive oil if needed, place smashed potatoes cut-side down, and cook undisturbed for about 4-5 minutes each side until crispy.

Reduce heat to medium-low, add butter and minced garlic, and cook until fragrant. Stir in thyme and rosemary.

Return steak bites to skillet with crispy potatoes, toss to coat in garlic butter, heat through for 1-2 minutes, then serve garnished with fresh parsley.