# Components:
→ 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 - ½ tsp smoked paprika
11 - ½ tsp dried oregano
12 - ½ tsp salt
13 - ½ tsp black pepper
→ Others
14 - 2 tbsp olive oil, divided
15 - ¼ cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak cubes lightly with salt and pepper. Sear for 2–3 minutes until browned but not fully cooked. Remove and set aside.
02 - Add remaining tablespoon olive oil to the skillet. Add potatoes and cook, stirring occasionally, for 10–12 minutes until golden and tender.
03 - Stir in red bell pepper, red onion, corn, jalapeño if using, and garlic. Sauté for 5–6 minutes until vegetables soften.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over vegetables. Stir to evenly coat.
05 - Return steak and juices to skillet. Stir well and cook 3–5 minutes until steak reaches desired doneness and ingredients are heated through.
06 - Remove skillet from heat. Garnish with chopped cilantro and serve with lime wedges.
