Tender steak, crispy potatoes, and vibrant Southwestern spices combine for a hearty, flavorful skillet meal.
# What you'll need:
→ Meats
01 - 1 lb sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1 lb baby potatoes, quartered
03 - 1 red bell pepper, diced
04 - 1 small red onion, diced
05 - 1 cup corn kernels, fresh or frozen
06 - 1 jalapeño, seeded and minced (optional)
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tsp chili powder
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
→ Others
14 - 2 tbsp olive oil, divided
15 - 1/4 cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
# Method:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak cubes lightly with salt and pepper, then sear for 2 to 3 minutes until browned but not fully cooked. Remove from skillet and set aside.
02 - Add remaining tablespoon olive oil to the skillet. Add quartered baby potatoes and cook for 10 to 12 minutes, stirring occasionally, until golden and just tender.
03 - Add diced red bell pepper, diced red onion, corn kernels, minced jalapeño (if using), and minced garlic to the skillet. Sauté for 5 to 6 minutes until vegetables soften.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the vegetables. Stir thoroughly to coat evenly.
05 - Return the seared steak and any accumulated juices to the skillet. Stir and cook for an additional 3 to 5 minutes until the steak reaches desired doneness and all components are heated through.
06 - Remove from heat, garnish with chopped cilantro, and serve with lime wedges for squeezing.
