Slice your bell peppers and onion into thin, even pieces. Halve the cherry tomatoes lengthwise. Mince the garlic cloves. Set the avocado slices aside on a separate plate until serving time.

Pat the steaks dry with paper towels. Season generously on both sides with salt, pepper, paprika, and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the steaks in the pan and let them sit undisturbed for 4 to 5 minutes to develop a crust. Flip and sear the other side for another 4 to 5 minutes. Remove to a plate and tent loosely with foil to rest.

Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the sliced onion and peppers, stirring occasionally, for 5 to 6 minutes until they soften and caramelize. Add the cherry tomatoes and cook for another 2 to 3 minutes until they start to burst. Season with salt and pepper to taste. Transfer to your serving plate.

Return the skillet to medium heat and add 2 tbsp butter with the minced garlic. Let it bubble gently for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and the butter turns a light golden brown.

Arrange the sautéed vegetables on serving plates. Place the rested steaks on or beside the vegetables. Drizzle the warm garlic butter generously over everything. Add fresh avocado slices to each plate and garnish with chopped fresh parsley. Serve immediately.