Roast the potatoes

• Toss the cubed potatoes with avocado oil, salt and black pepper.
• Spread on a baking tray and roast at 220 °C until golden and crispy, turning halfway.

Make the cowboy butter

• Melt the butter in a saucepan over low heat.
• Add the shallot, garlic, smoked paprika, onion powder, garlic powder, red pepper flakes and dried thyme and cook until fragrant.
• Stir in the lemon juice, Dijon mustard, parsley and chives.

Sear the steak bites

• Season the steak cubes with salt and black pepper.
• Sear in a hot pan with avocado oil until browned on all sides.

Assemble the bowls

• Add the cowboy butter to the steak bites and toss to coat.
• Top the crispy potatoes with shredded cheddar cheese.
• Spoon the cowboy butter steak bites over the potatoes and serve.