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1. Preheat the oven to 220°C (425°F) and place a rimmed baking sheet inside to heat. Toss the potatoes with half the olive oil, smoked paprika, half the salt and half the pepper.
700 g Baby potatoes, halved,
1.5 tbsp Olive oil,
1 tsp Smoked paprika,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
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2. Spread the potatoes cut-side down on the hot baking sheet and roast for 30-35 minutes, turning once halfway, until deeply golden and crisp.
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3. Pat the steak cubes very dry and season with the remaining salt and pepper. Heat the remaining olive oil in a large skillet over high heat until smoking.
1.5 tbsp Olive oil,
0.8 tsp Kosher salt,
0.5 tsp Black pepper,
600 g Sirloin steak, cut into 2 cm bite-size cubes
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4. Sear the steak in a single layer in two batches for 1-2 minutes per side until browned but still medium-rare inside. Transfer to a plate.
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5. Reduce the heat to medium, melt the butter in the same skillet, and cook the garlic for 30 seconds until fragrant. Pour in the beef stock, scraping up the browned bits, and simmer for 3 minutes until slightly reduced.
1 tbsp Butter,
5 clove Garlic,
0.8 cup Beef stock
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6. Whisk in the cream cheese, Parmesan and Dijon mustard over low heat until smooth and thickened, about 2 minutes. Remove the pan from the heat and let it cool for 1 minute.
4 tbsp Light cream cheese,
0.5 cup Parmesan, finely grated,
1 tbsp Dijon mustard
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7. Stir in the Greek yogurt off the heat so it stays smooth and does not curdle. Return the steak and any resting juices to the sauce and toss to coat.
0.3 cup Plain Greek yogurt
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8. Pile the crispy potatoes onto plates or a platter, spoon the creamy steak bites over the top, and finish with the parsley.
2 tbsp Fresh parsley, chopped
