# What You 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 Make:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Lightly season steak cubes with salt and pepper, then sear them for 2 to 3 minutes until browned but not cooked through. Remove steak from skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Add the quartered potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and just tender.
03 - Incorporate the diced red bell pepper, red onion, corn kernels, jalapeño if using, and minced garlic into the skillet. Sauté for 5 to 6 minutes until vegetables soften.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper evenly over the vegetables. Stir to coat thoroughly.
05 - Return the steak along with its juices to the skillet. Stir well 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 fresh cilantro, and serve with lime wedges on the side.
