Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
Whenever I make this Southwest steak & potato skillet, it brings back memories of busy weeknights when a satisfying, bold-flavored dinner comes together quickly. The aroma of seared steak with vibrant spices reminds me of family dinners where everyone dove in eagerly.
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 steak:
- In a large skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add 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 until golden and just tender.
- Add vegetables:
- Add red bell pepper, red onion, corn, jalapeño if using, and garlic. Sauté for 5–6 minutes until vegetables are softened.
- Season:
- Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over vegetables. Stir to coat evenly.
- Finish steak:
- Return steak and any juices to skillet. Stir and cook for another 3–5 minutes, until steak reaches 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 at our table, especially when everyone adds a favorite topping like cheese or sour cream. Serving it family-style inspires extra laughter as lime wedges go around for zesty finishing touches.
Required Tools
Large skillet, cutting board, chefs knife, wooden spoon or spatula
Nutritional Information
Per serving: 410 calories, 17 g total fat, 35 g carbohydrates, and 32 g protein
Serving Suggestions
Top with shredded cheese or sour cream for added richness, or serve with a simple green salad on the side.
Save This skillet is the perfect solution for busy nights and brings bold Southwest flavor fast; just slice, sauté, and enjoy right from the pan.
Recipe Help
- → What cut of steak works best for this dish?
Sirloin steak is ideal for tender, flavorful cubes that sear nicely. Flank or strip steak can also be substituted for similar results.
- → Can I adjust the spice level?
Yes, adding more jalapeño or a pinch of cayenne pepper increases heat to suit your taste.
- → What is the best way to cook the potatoes?
Quartered baby potatoes should be cooked stirring occasionally until golden and just tender, about 10–12 minutes, to ensure they crisp up without becoming mushy.
- → Are there suitable garnishes for this dish?
Fresh chopped cilantro adds brightness and lime wedges provide a zesty finish that complements spices perfectly.
- → Can this dish be made gluten-free?
Yes, all ingredients are naturally gluten-free as long as spices and processed items are checked for cross-contamination.