Pin it A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I first made this meal after a busy workday when I wanted something filling and bold but quick to pull together. The aroma of chili powder and cumin brought everyone into the kitchen, eager to dig in, and it became a weeknight staple.
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 for seasoning steak
- Black pepper: 1/2 tsp plus extra for seasoning steak
- 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 steak cubes and 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 bell pepper, red onion, corn, jalapeño (if using), and garlic to skillet. Sauté for 5–6 minutes until vegetables are softened.
- Season:
- Sprinkle chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and 1/2 tsp pepper over vegetables. Stir to coat evenly.
- Finish and Serve:
- Return steak and any juices to skillet. Stir well and cook 3–5 minutes, until steak reaches desired doneness and dish is heated through. Remove from heat, garnish with cilantro, and serve with lime wedges.
Pin it This skillet has become a favorite at family get-togethers. Everyone loves to pile their plate, squeeze on fresh lime, and share stories around the dinner table.
Required Tools
Large skillet, cutting board, chef's knife, wooden spoon or spatula.
Allergen Information
Contains none of the major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans. Always check processed ingredients for possible cross-contamination.
Nutritional Information
Each serving contains approximately 410 calories, 17 g total fat, 35 g carbohydrates, and 32 g protein.
Pin it This Southwest skillet makes dinner effortless but feels special every time. Serve hot straight from the pan and enjoy with those you love.
Recipe FAQs
- → What cut of steak works best?
Sirloin steak cut into cubes is ideal for even cooking and tenderness in this skillet.
- → Can I adjust the spice level?
Yes, adding more jalapeño or a pinch of cayenne increases the heat intensity to your liking.
- → How should the potatoes be prepared?
Baby potatoes are quartered and cooked until golden and tender for the perfect texture.
- → Are there suitable alternatives for the steak?
Flank or strip steak can substitute sirloin while maintaining great flavor and texture.
- → What garnishes enhance the dish?
Fresh cilantro and lime wedges add brightness and fresh contrast to the bold spices.