Start by cutting the steak into bite-sized, 2–3-inch chunks. Rub the pieces with avocado oil and season generously with cajun or blackened spice mix. Allow the steak to marinate at room temperature for about 10–15 minutes. This quick rest ensures juicy, flavorful bites.

While the steak rests, peel and chop the potatoes into chunks. Boil them in salted water until fork-tender, about 10–12 minutes. Drain, then mash the potatoes with butter, cream, and Monterey Jack cheese for a cheesy, velvety texture that pairs wonderfully with the steak and sauce.

Heat a cast iron skillet over medium-high heat. Add avocado oil and allow it to shimmer. Sear the steak bites for 2 minutes on one side without moving them to create a golden crust. Flip and cook for another 2 minutes. Once done, toss the steak with butter and minced garlic, coating each piece in deep flavor.

Using the same skillet, melt additional butter and sauté minced garlic over medium heat. Slowly pour in the heavy cream, whisking constantly to smooth out the mixture. Sprinkle in red pepper flakes, green onions, and parmesan cheese, stirring until the sauce is thick and luscious.

To serve, spread a generous scoop of mashed potatoes on each plate as the base. Top with garlic-butter-coated steak bites and drizzle the rich parmesan cream sauce all over. Garnish with fresh herbs like parsley or more green onions for a pop of color.