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–+ servings
250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion Cuisine, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

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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