# 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 - 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
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak cubes lightly with salt and pepper, then sear for 2–3 minutes until browned but not fully cooked. Remove steak from the skillet and set aside.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Stir in the quartered baby potatoes and cook, stirring occasionally, for 10–12 minutes until golden and just tender.
03 - Incorporate the diced red bell pepper, red onion, corn kernels, minced jalapeño (if using), and minced garlic. Sauté for 5–6 minutes until the vegetables soften.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over the vegetables. Stir thoroughly to distribute the spices evenly.
05 - Return the seared steak and any accumulated juices to the skillet. Stir and cook for an additional 3–5 minutes until the steak reaches desired doneness and the mixture is heated through.
06 - Remove from heat. Garnish with chopped fresh cilantro and serve alongside lime wedges for added brightness.
