Preheat your oven to 425°F (220°C). Toss the cut potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

Bake for about 30-35 minutes or until golden brown and crispy, flipping halfway through. In the last 5 minutes of baking, sprinkle the fries with lemon zest and chopped parsley.

Pat the sirloin steaks dry with paper towels and season both sides with salt and pepper. In a small bowl, mix the chopped rosemary with olive oil to create a paste. Rub this mixture over both sides of the steaks.

Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or longer to reach desired doneness. Remove from heat and let them rest for 5 minutes.

While the steaks are resting, place the whole garlic cloves in a small saucepan with the butter. Cook over low heat until the garlic is soft and fragrant, about 10-15 minutes. Once softened, mash the garlic into the butter and stir in the lemon juice. Season with salt and pepper to taste.

Slice the rested steak against the grain. Serve it alongside the lemon-herb fries, drizzling the roasted garlic butter sauce over the steak. Enjoy!