Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
This dish reminds me of family weeknight dinners where everyone gathered in the kitchen waiting for the skillet to hit the table. The aroma of sizzling steak mingled with smoky spices always made it hard to resist sneaking a bite before serving.
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 more for seasoning
- Black pepper: 1/2 tsp, plus more for seasoning
- Olive oil: 2 tbsp divided
- Fresh cilantro: 1/4 cup chopped for garnish
- Lime: cut into wedges for serving
Instructions
- Sear the 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.
- Add 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.
- Season & stir:
- Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the vegetables. Stir to coat evenly.
- Return steak & finish:
- 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 Sharing this meal with my kids always meant playful debates over who would get the crispiest potato cubes. It's become one of our top requests for Saturdays after soccer games.
Required Tools
You only need a large skillet, cutting board, chef's knife, and a sturdy spoon to bring this skillet meal together easily.
Allergen Information
Contains none of the major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans) but always check processed ingredients for possible cross-contamination.
Nutritional Information
Each serving provides about 410 calories, 17 g fat, 35 g carbohydrates, and 32 g protein.
Save This skillet is perfect for busy nights or feeding a crowd. Enjoy it straight from the pan and savor the flavors of the Southwest in every bite.
Common Questions
- → What cut of steak works best in this dish?
Sirloin steak cut into 1-inch cubes is recommended for tender, quick cooking, but flank or strip steak can be used as alternatives.
- → How do I achieve crispy potatoes in the skillet?
Cook quartered baby potatoes in olive oil over medium-high heat, stirring occasionally for 10–12 minutes until golden and tender.
- → Can I adjust the heat level of the dish?
Yes, add more minced jalapeño or a pinch of cayenne pepper to increase the spice level according to your preference.
- → What are good garnishes for this skillet?
Fresh chopped cilantro and lime wedges complement the bold flavors and add brightness to the dish.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making this an easy gluten-free option.
- → Can I add cheese or sour cream?
Yes, topping the dish with shredded cheese or a dollop of sour cream adds richness and creamy texture.