# What You’ll Need:
→ Meats
01 - 1 lb sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1 lb 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 tsp chili powder
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
→ Others
14 - 2 tbsp olive oil, divided
15 - 1/4 cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak cubes lightly with salt and pepper and sear for 2 to 3 minutes until browned but not fully cooked. Remove from skillet and set aside.
02 - Add the remaining tablespoon of 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, jalapeño (if using), and minced garlic to the skillet. Sauté for 5 to 6 minutes until vegetables soften.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the vegetables. Stir thoroughly to coat.
05 - Return steak and any released juices to the skillet. Stir and cook 3 to 5 minutes until steak reaches desired doneness and mixture is heated through.
06 - Remove from heat. Garnish with chopped cilantro and serve with lime wedges on the side.
