Prep the Ingredients: Slice the baby gold potatoes in half and cut the broccoli into bite-sized florets. Mince the garlic and chop fresh parsley if using. Cut the sirloin steak into 2-inch pieces, pat them dry, and season with sea salt and black pepper.

Cook the Potatoes: Heat 2-3 tablespoons of avocado oil in a large cast iron skillet over medium heat. Arrange halved baby gold potatoes cut side down in the skillet. Cook undisturbed for 7-8 minutes, flip the potatoes, and add the broccoli. Sauté everything together until broccoli is tender, about another 7-8 minutes.

Sear the Steak: In the same skillet, heat 2 additional tablespoons of avocado oil over medium-high heat. Add seasoned steak pieces, searing for about 1 minute on each side. Remove the steak and set aside with the vegetables.

Make the Garlic Butter Sauce: Reduce heat to medium, add minced garlic to the skillet with residual oil and butter. Sauté garlic for 3-4 minutes until fragrant and golden.

Combine and Serve: Return seared steak and vegetables to the skillet, tossing gently to coat with garlic butter sauce. Cook together for 2-3 minutes to meld flavors, and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.