Preheat your oven to 425°F for the roasted potatoes.
Wash the russet potato well, then cut it into bite-sized cubes. Toss the potato cubes with half of the olive oil, a pinch of salt, and pepper.
Spread the potatoes evenly on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, stirring halfway through, until they are crispy on the outside and tender inside.
While the potatoes roast, pat the top sirloin steak dry with paper towels. Season both sides with salt, pepper, and finely minced garlic.
Heat a skillet over medium-high heat and add the remaining olive oil. Once shimmering, add the steak and sear for about 3-4 minutes on each side for medium-rare, or adjust time to your preferred doneness.
In the last minute of cooking, add the mixed fresh herbs to the skillet to impart their fragrant aromas without burning.
Remove the steak from the skillet and let it rest for a few minutes before slicing.
Plate the sliced steak alongside the crispy roasted potatoes. Garnish with any remaining fresh herbs if desired, and enjoy your flavorful, balanced meal.