Preheat the oven to 425°F (220°C). In a large bowl, toss the shoestring potatoes with olive oil, minced garlic, parsley, and salt.

Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

While the fries are baking, heat a skillet over medium-high heat. Season both sides of the sirloin steaks with salt and black pepper.

Add the butter and thyme to the skillet. Once the butter is melted and bubbling, add the steaks. Cook the steaks for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.

Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet used for the steaks, add olive oil and butter over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.

Stir in the crushed peppercorns and cook for another minute. Sprinkle in the flour and cook for 1 minute, stirring constantly.

Gradually add the beef broth and Worcestershire sauce, whisking to combine. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt to taste.

Slice the rested sirloin steaks against the grain and place on a plate. Serve with a generous portion of garlic-parsley shoestring fries on the side. Drizzle the savory peppercorn gravy over the steak and fries.