1. Begin by placing the halved potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 10 minutes. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak cubes, season with salt and pepper, and sear until browned on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the potatoes cut-side down and cook until they are golden and crispy, about 5-6 minutes.
4. Reduce the heat to medium, add the butter to the skillet, and let it melt. Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
5. Return the steak bites to the skillet, tossing them in the garlic butter sauce to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with chopped parsley before serving, bringing a fresh pop of color and flavor to the dish.

From my own experience, the key to this dish is patience. Letting the steak develop that beautiful sear and allowing the butter to infuse the potatoes with its rich flavor is essential. Just like my abuela taught me, it’s about watching, waiting, and savoring the process.