Pin A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I first made this skillet meal on a busy weeknight when I craved something hearty but didn&t want a pile of dishes. The mix of steak, potatoes, and spices was such a hit, we&ve added it into our regular dinner rotation ever since.
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 steak
- Black pepper: 1/2 tsp, plus more for steak
- 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 steak cubes. Season lightly with salt and pepper. Sear for 2–3 minutes until browned but not fully cooked. Remove steak and set aside.
- Cook the potatoes:
- Add remaining olive oil to the skillet. Add potatoes and cook, stirring occasionally, for 10–12 minutes or 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.
- Add spices:
- Sprinkle chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and 1/2 tsp pepper. Stir to coat evenly.
- Finish the skillet:
- Return steak and juices to the skillet. Stir and cook another 3–5 minutes, until steak reaches desired doneness and everything is heated through.
- Garnish and serve:
- Remove from heat. Garnish with cilantro and serve with lime wedges.
Pin One night, my family gathered around the table and devoured every last bite, going back for seconds. Seeing everyone reach for more always reminds me why I love sharing homemade meals.
Serving Suggestions
Try topping with shredded cheese or a dollop of sour cream for extra richness. Pair with a crisp green salad or warm tortillas to complete the meal.
Ingredient Swaps
You can substitute sweet potatoes for baby potatoes, or use canned corn if fresh isn&t available. Make it vegetarian by swapping steak for black beans or mushrooms.
Nutritional Information
Each serving is approximately 410 calories, with 17 g total fat, 35 g carbohydrates, and 32 g protein. A filling meal that fits a gluten-free diet.
Pin This skillet is big on flavor and short on cleanup. Enjoy a taste of the Southwest made simple in just one pan!
Recipe FAQ
- → What cut of steak works best for this dish?
Sirloin steak is ideal due to its tenderness and flavor, but flank or strip steak can be substituted depending on preference.
- → Can I use frozen corn in this skillet?
Yes, frozen corn works well and can be added directly to the skillet along with the other vegetables.
- → How can I increase the spice level?
Add extra minced jalapeño or a pinch of cayenne pepper to the vegetable mixture for more heat.
- → What’s the best way to get crispy potatoes?
Cook the quartered baby potatoes in olive oil over medium-high heat, stirring occasionally until golden and tender.
- → How should leftovers be stored?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- → Can this dish be modified for a vegetarian meal?
While the current version focuses on steak, substituting with plant-based protein or extra vegetables can create a satisfying vegetarian option.