# Components:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1 pound 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 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Others
14 - 2 tablespoons olive oil, divided
15 - 1/4 cup fresh cilantro, chopped, for garnish
16 - 1 lime, cut into wedges for serving
# Method:
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 to 3 minutes until browned but not fully cooked, then 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 the diced red bell pepper, red onion, corn, jalapeño if using, and minced garlic to the skillet. Sauté for 5 to 6 minutes until the vegetables soften.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper evenly over the vegetables. Stir well to coat all ingredients.
05 - Return the seared steak and any accumulated juices to the skillet. Stir to combine and cook for an additional 3 to 5 minutes until the steak reaches desired doneness and everything is heated through.
06 - Remove from heat. Garnish with chopped cilantro and serve with lime wedges on the side.
