Ingredients: (Serves 2–3)
12 oz (340 g) steak (sirloin, ribeye, or flank), cut into bite-size cubes
2 medium russet or Yukon gold potatoes, diced small
1 small onion, diced
1 bell pepper, diced (optional)
2 cloves garlic, minced
2–3 tbsp olive oil or butter (or a mix)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper, to taste
Optional: fresh rosemary or thyme
To serve: eggs (fried or poached), hot sauce, chopped parsley or chives
Instructions: Parboil the potatoes (optional but recommended):
Dice potatoes and simmer in salted water for 5–7 minutes until just tender. Drain and steam-dry.
Sear the steak:
Heat 1 tbsp oil in a large cast-iron skillet over high heat. Season steak with salt and pepper. Sear 1–2 minutes per side until browned. Remove to a plate.
Crisp the potatoes:
Add remaining oil/butter to the skillet. Add potatoes in a single layer. Cook undisturbed 4–5 minutes, then flip and cook until golden and crispy.
Add aromatics:
Lower heat to medium. Add onion and bell pepper; cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
Season & combine:
Add paprika, garlic powder, onion powder, herbs, salt, and pepper. Return steak to the skillet and toss just until warmed through.
Serve:
Top with eggs, finish with herbs, and add hot sauce if you like.