# Components:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1 pound 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 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper
→ Others
14 - 2 tablespoons olive oil, divided
15 - ¼ cup fresh cilantro, chopped (for garnish)
16 - 1 lime, cut into wedges (for serving)
# Method:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak cubes lightly with salt and pepper. Sear for 2 to 3 minutes until browned but not fully cooked. Remove steak from the skillet and set aside.
02 - Add remaining 1 tablespoon olive oil to the skillet. Add quartered potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and just tender.
03 - Add diced red bell pepper, red onion, corn kernels, jalapeño (if using), and minced garlic to the skillet. Sauté for 5 to 6 minutes until vegetables are softened.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper evenly over the vegetables. Stir well to combine.
05 - Return the steak and any accumulated juices to the skillet. Stir to combine and cook for an additional 3 to 5 minutes until steak reaches desired doneness and the mixture is heated through.
06 - Remove from heat. Garnish with chopped fresh cilantro and serve with lime wedges.
