Begin by bringing a large pot of salted water to a boil. Add the baby potatoes and boil them for about 15-20 minutes, or until fork-tender. Meanwhile, heat a griddle or large skillet over medium heat.

Once the potatoes are tender, drain them and let them cool slightly. Transfer the potatoes to the preheated griddle and use a spatula to gently smash each one flat. Drizzle olive oil over the smashed potatoes, then season with salt, black pepper, and garlic powder. Cook for about 5-7 minutes until crispy.

While the potatoes are cooking, cut the strip steaks into bite-sized cubes. Season the steak pieces with Montreal Steak Seasoning. In a separate hot skillet, add the seasoned steak cubes and cook them for about 3-4 minutes on each side, or until they reach your desired doneness.

When the steak bites are cooked, reduce the heat to low. Add unsalted butter and minced garlic to the skillet, allowing the butter to melt while stirring to coat the steak in the garlic butter sauce. Cook for an additional 1-2 minutes.

To finish, top the crispy smashed potatoes with shredded cheddar cheese and serve the garlic butter steak bites alongside, garnishing both with chopped green onions.