Slice the steak into small, bite-sized pieces, removing any extra fat. Place the pieces in a resealable plastic bag or a shallow dish.

Add lemon juice, olive oil, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and black pepper to the steak. Mix well to coat evenly. Cover or seal and refrigerate for at least 1 hour, up to 8 hours.

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 10 minutes, until they are fork-tender but not falling apart. Drain and set aside.

Heat a large skillet over medium-high heat. Using tongs, cook half of the marinated steak, leaving the marinade behind. Stir occasionally until the steak is browned and seared. Remove and set aside. Repeat with the remaining steak, ensuring not to overcrowd the skillet.

Return all the cooked steak to the skillet. Add butter and minced garlic. Sauté the garlic for about 1 minute, then add the cooked potatoes. Cook for 3 to 5 minutes until the potatoes are slightly browned.

Serve immediately, optionally topping with grated Parmesan cheese.