Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I first made this skillet when my family wanted something warm and substantial for our weekend dinner. There's something about the combination of juicy steak and golden potatoes that instantly brings everyone together around the table.
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
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp, divided
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Lime: 1, 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 the 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 the 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 and 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.
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save This skillet is always a hit for family dinners, especially when everyone helps themselves straight from the pan at the center of the table. Kids love creating their own servings with the vibrant toppings.
Required Tools
You'll need a large skillet, a cutting board, a chef's knife, and a sturdy spoon or spatula.
Allergen Information
No common allergens are present, but always verify processed items for safety.
Nutritional Information
Each serving contains about 410 calories, 17 g fat, 35 g carbohydrates, and 32 g protein.
Save Serve this skillet straight from the pan with fresh cilantro and lime for a meal that's as inviting as it is delicious.
Recipe FAQ
- → What cut of steak works best?
Sirloin is ideal for this dish due to its tenderness and flavor, but flank or strip steak also work well when cubed.
- → How can I make the potatoes crispy?
Cook the quartered baby potatoes in olive oil over medium-high heat without overcrowding, stirring occasionally until golden and slightly crispy.
- → Can I adjust the spice level?
Yes, increase jalapeño or add cayenne pepper for more heat, or reduce chili powder for a milder flavor.
- → What vegetables complement this dish?
Red bell pepper, red onion, and corn add sweetness and texture that balance the savory steak and potatoes.
- → How to serve the dish for best flavor?
Garnish with fresh cilantro and serve with lime wedges to add brightness and a fresh finish to the rich, spiced skillet.