In a large pot, add the potatoes and enough cold water to cover. Bring to a boil, add some salt and cook until the potatoes are tender, about 15 minutes. Drain.
Meanwhile, in a large skillet, add the EVOO, 4 turns of the pan, and the garlic. Over medium heat, fry the garlic until golden and crisp. Using a slotted spoon, transfer the garlic to a plate. Reserve the skillet with the oil.
On a cutting board, slice the steak thinly crosswise. Toss with a little flour and the paprika. Heat the reserved oil over medium-high heat. Working in 2 batches, cook the meat until browned all over, 3-4 minutes. Transfer to a warm platter.