Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved potatoes with 2 tbs olive oil, 3 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika (if using) until evenly coated. Spread in a single layer with cut side down.

Roast

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until golden brown and tender when pierced with a fork. Remove from oven and sprinkle with chopped parsley. Keep warm.

Steak

Bring steak to room temperature and season

Pat the petit skirt steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 15–20 minutes while the potatoes roast.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tbs olive oil and swirl. Place steak in the pan and sear without moving for 2–3 minutes to develop a deep crust. Flip and sear the other side 1.5–2 minutes for medium-rare (adjust time for thickness and desired doneness).

Baste and rest

Reduce heat to medium-high, add 1 tbs butter, crushed garlic and herb sprig. Tilt the pan and spoon hot butter over the steak for 30–60 seconds. Transfer steak to a cutting board, tent loosely with foil and rest 5–7 minutes. Slice thinly across the grain when ready to serve.

Eggs

Cook eggs (sunny-side or fried)

While steak rests, heat a nonstick skillet over medium-low heat and add 1 tbs butter. When butter foams, crack 2 eggs into the pan. Cook gently until whites are set but yolks remain runny, about 3–4 minutes for sunny-side; cover with a lid for 30–60 seconds if you want slightly set yolks. Season with 1 tsp salt and 1/2 tsp black pepper.

Salad

Toss salad

In a bowl, combine 2 cups mixed lettuce and halved cherry tomatoes. Drizzle with 1 tsp olive oil and 1 tsp lemon juice or vinegar. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss gently to coat.

Plating & finishing

Arrange a portion of roasted potatoes and a small heap of dressed mixed lettuce on each plate. Fan sliced skirt steak beside the salad and place the cooked eggs on top or beside the steak. Spoon any resting juices from the cutting board over the steak. Garnish with chopped chives and serve with a lemon wedge if desired.