Roast the potatoes

• Preheat the oven to 220 °C.
• Toss the potato cubes with avocado oil, salt and black pepper.
• Spread on a baking tray in a single layer and roast 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 zest, lemon juice and Dijon mustard, then take off the heat and stir in the parsley and chives.

Sear the steak bites

• Season the steak cubes with salt and black pepper.
• Heat avocado oil in a frying pan over high heat and sear the steak bites until browned on all sides but still juicy.

Assemble the bowls

• Toss the seared steak bites in the cowboy butter.
• Pile the crispy potatoes into bowls and top with the steak bites.
• Sprinkle the shredded cheddar cheese over the top and serve.