Halve the baby potatoes and place them in a pot of salted water. Bring to a boil and cook for 12-15 minutes until fork-tender.

Drain the potatoes and let cool for 5 minutes before gently smashing each one.

Pat the sirloin steak dry, season with salt and pepper, and sear in a skillet with olive oil for 2-3 minutes per side.

Remove the steak and tent with foil. Add more olive oil to the skillet.

Cook the smashed potatoes cut-side down in the skillet for 4-5 minutes until golden brown, then flip.

In the same skillet, add butter and minced garlic to the crispy potatoes and stir for 1 minute.

Mix in thyme or rosemary, then return the steak bites, tossing to coat with garlic butter.