Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I discovered this recipe when I wanted a simple dinner that used just one skillet and packed a punch of flavor with juicy steak and veggies everyone loves.
Ingredients
- Sirloin steak: 1 lb (450 g) cut into 1-inch cubes
- Baby potatoes: 1 lb (450 g) quartered
- Red bell pepper: 1 diced
- Red onion: 1 small, diced
- Corn kernels: 1 cup (150 g) fresh or frozen
- Jalapeño: 1 seeded and minced (optional)
- Garlic: 2 cloves, minced
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Dried oregano: 1/2 tsp
- Salt: 1/2 tsp, plus extra to taste
- Black pepper: 1/2 tsp, plus extra to taste
- Olive oil: 2 tbsp, divided
- Fresh cilantro: 1/4 cup chopped (for garnish)
- Lime: 1 cut into wedges (for serving)
Instructions
- Sear Steak:
- In a large skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add the steak cubes. Season lightly with salt and pepper. Sear for 2–3 minutes until browned but not fully cooked. Remove steak from skillet and set aside.
- Cook Potatoes:
- Add remaining tablespoon olive oil to the skillet. Add potatoes and cook, stirring occasionally, for 10–12 minutes or until golden and just tender.
- Sauté Vegetables:
- Add the red bell pepper, red onion, corn, jalapeño (if using), and garlic to the skillet. Sauté for 5–6 minutes until vegetables are softened.
- Add Spices:
- Sprinkle chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and 1/2 tsp pepper over the vegetables. Stir to coat evenly.
- Combine All:
- Return the steak and any juices to the skillet. Stir well and cook for another 3–5 minutes, until the steak is cooked to desired doneness and everything is heated through.
- Finish & Serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save This was a huge hit when I brought it to a family picnic, and now it's a regular request for our weeknight dinners.
Serving Suggestions
Serve with warm tortillas or over a bed of rice for a heartier meal. Top with shredded cheese, sour cream, or extra cilantro for even more flavor.
Substitutions & Variations
Swap out the steak for chicken or tofu for a different protein, or add black beans for extra plant-based goodness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Save This meal comes together quickly with minimal cleanup and bursts with vibrant Southwestern flavor your family will love.
Cooking Guide
- → What cut of steak works best for this dish?
Sirloin steak is ideal due to its tenderness and flavor, but flank or strip steak can be used as alternatives.
- → How do I ensure the potatoes cook evenly?
Cut baby potatoes into quarters for uniform size, then sauté them in olive oil, stirring occasionally until golden and tender.
- → Can I adjust the spiciness of this skillet?
Yes, add more jalapeño or a pinch of cayenne for extra heat, or omit the jalapeño for a milder flavor.
- → What garnish complements the flavors best?
Fresh chopped cilantro adds brightness, while lime wedges provide a zesty finishing touch to balance the spices.
- → Is this dish gluten-free?
Yes, all ingredients used are naturally gluten-free, making it suitable for gluten-sensitive diets.