Arizona Cowboy Steak & Potatoes with Arizona Heat Infused Olive Oil Blend

When you want a dinner that feels hearty, rustic, and full of fire-kissed flavor, this skillet-style plate delivers. Arizona Heat Infused Olive Oil Blend brings chili, cumin, garlic, onion, and cayenne into the pan so the steak and potatoes land with real Southwestern character.

Garden Infuzions

Arizona Cowboy Steak & Potatoes with Arizona Heat Infused Olive Oil Blend

A bold Southwestern steak-and-potato dinner with crisp edges, juicy beef, and a spicy finish that brings big Arizona flavor to the table.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Fusion Cuisine, Southwestern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds sirloin steak cut into 1-inch cubes
• 1 1/2 pounds Yukon Gold potatoes cut into 3/4-inch pieces
• 3 tablespoons Arizona Heat Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 medium yellow onion sliced
• 1 red bell pepper sliced
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lime juice
• 1 tablespoon butter

Equipment

• 1 large cast-iron skillet For browning the steak and potatoes
• 1 Mixing bowl For holding the cooked potato mixture
• 1 Cutting board For prep
• 1 Chef’s knife For cubing steak and chopping vegetables
• 1 Wooden spoon or spatula For stirring and tossing

Method

 

Instructions

1. 1. Pat the steak dry and season it with kosher salt, black pepper, garlic powder, smoked paprika, and ground cumin.
2. 2. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until browned on the outside and tender, 15 to 18 minutes.
3. 3. Stir in the onion and red bell pepper, then cook for 4 to 5 minutes until the vegetables soften and pick up color.
4. 4. Add the minced garlic and cook for 30 seconds, just until fragrant. Transfer the potato mixture to a bowl and keep warm.
5. 5. Return the skillet to medium-high heat and add the Arizona Heat Infused Olive Oil Blend. Sear the steak cubes in a single layer for 2 to 3 minutes per side until browned and cooked to your liking.
6. 6. Add the butter and lime juice, then return the potato mixture to the skillet. Toss everything together so the pan juices coat the steak and potatoes.
7. 7. Remove from the heat, sprinkle with chopped parsley, and serve hot.

Notes

For the best browning, keep the potatoes in a single layer as much as possible and avoid moving them too often. If you like a little more heat, add an extra teaspoon of Arizona Heat Infused Olive Oil Blend at the end. Slice the steak after resting if you prefer a more classic plated look instead of bite-size pieces.

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Recipe Tips

Cut the potatoes into even pieces so they brown at the same pace, and give the steak time to rest before slicing so the juices stay where you want them. If your skillet looks crowded, cook in batches for better browning.

Serving Suggestions

Serve this with warm tortillas, a simple green salad, or roasted peppers for a full plate. A spoonful of sour cream or a squeeze of lime works well on the side if you want a cooler contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat so the potatoes keep some texture instead of going soft in the microwave.

Variations

Swap ribeye for sirloin, use Yukon Gold or baby potatoes, or add sliced onions and bell peppers to the pan. For extra smoky depth, finish with a pinch of smoked paprika.

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