Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the baby potatoes with olive oil, garlic powder, dried parsley, salt, and black pepper.
Step 3: Spread the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden brown and tender.
Step 4: Pat the steaks dry with paper towels and season both sides with salt, black pepper, garlic powder, and paprika.
Step 5: Heat olive oil in a large skillet over medium-high heat until very hot.
Step 6: Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
Step 7: Add the butter and crushed garlic to the skillet and baste the steaks for 1 minute.
Step 8: Transfer the steaks to a cutting board and let them rest for 5–10 minutes.
Step 9: In a small bowl, whisk together olive oil, minced garlic, parsley, chives, lemon juice, salt, and black pepper to make the garlic herb sauce.
Step 10: Slice the rested steaks against the grain.
Step 11: Arrange the sliced steak on serving plates.
Step 12: Add the roasted baby potatoes, sliced avocado, and cherry tomatoes alongside the steak.
Step 13: Spoon the garlic herb sauce generously over the steak.
Step 14: Garnish with additional chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover steak, potatoes, avocado, and tomatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.
Roasted potatoes can be reheated in a 400°F (200°C) oven or air fryer for 5–7 minutes to restore crispness.
Avocado and tomatoes are best enjoyed fresh and should be added just before serving.
The garlic herb sauce can be refrigerated in a sealed container for up to 5 days and stirred before use.
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