Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the baby potatoes, and cook for about 5 minutes until they start to golden.

Season potatoes with salt, black pepper, and paprika, cook for an additional 10 minutes until tender and golden-brown, then set aside.

In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter, melt together over medium-high heat.

Season the steak cubes with salt, black pepper, and dried herbs, then add them to the hot skillet, searing for 2-3 minutes per side.

Reduce heat to medium-low, add remaining butter and minced garlic to the skillet, and sauté for 1 minute until fragrant.

Return the cooked potatoes to the skillet, tossing everything together to coat in the garlic and steak juices for 1-2 minutes.

Remove from heat and sprinkle with fresh parsley before serving.