Cut potatoes into uniform pieces. Boil or microwave until fork-tender but not falling apart (about 8–10 minutes). Pat dry thoroughly so they crisp when seared.

Pat steak cubes dry with paper towels, then season with salt, pepper, and smoked paprika. Dry steak yields better browning.

Heat 1–2 tbsp of olive oil in a large skillet over medium-high heat. Add potatoes cut-side down and let them develop golden-brown crusts (3–4 minutes per side). Remove to a plate and set aside.

Add remaining oil to the pan and heat until shimmering. Add steak in a single layer and sear without moving for 1–2 minutes per side until a brown crust forms. Work in batches if needed.

Reduce heat to medium-low. Push steak to one side, add butter and minced garlic to the pan, stir to melt butter and coax garlic flavor without burning (30–45 seconds). Return potatoes to the pan, toss everything together, and finish with a squeeze of lemon and chopped parsley.

Let the bites rest for 1–2 minutes. Serve immediately with any pan sauce spooned over the top.