Roasted Southwestern Steak and Baby Potatoes

This Roasted Southwestern Steak and Baby Potatoes dish is full of bold spices, tender juicy steak, and perfectly roasted potatoes. I love how the smoky flavors of cumin, chili powder, and paprika pair with the hearty steak while the baby red potatoes bring a crispy, savory side that completes the meal.

Why You’ll Love This Recipe

I like this recipe because it’s simple but feels like something I could order at a restaurant. The spice rub gives the steak such depth of flavor, and the cinnamon adds a surprising warmth that balances the smokiness. I also love how the potatoes roast up golden and crispy, making it a satisfying and complete dinner. Plus, everything uses pantry staples, so I can pull it together without much planning.

Ingredients

For Steak
1 tablespoons cumin
1 tablespoons chili powder
1 tablespoons smoked paprika
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon cinnamon
4 garlic cloves minced
1/3 cup olive oil
2-3 pounds skirt or flank steak

For potatoes
3 pounds of baby red potatoes quartered
3 tbs olive oil
3 cloves of garlic pressed
1 tbs smoked paprika
salt and pepper to taste

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating my oven to 400°F (200°C).
2. For the potatoes, I toss the quartered baby red potatoes with olive oil, pressed garlic, smoked paprika, salt, and pepper. I spread them evenly on a baking sheet and roast for 35–40 minutes, flipping halfway, until golden and crispy.
3. While the potatoes roast, I prepare the steak rub by mixing cumin, chili powder, smoked paprika, salt, black pepper, cinnamon, garlic, and olive oil into a paste.
4. I rub this mixture generously over the skirt or flank steak, making sure it’s well coated.
5. I heat a grill pan or cast-iron skillet over medium-high heat. I sear the steak for 4–6 minutes per side, depending on thickness, until it reaches my preferred doneness.
6. I let the steak rest for about 5 minutes before slicing against the grain.
7. I serve the steak with the roasted baby potatoes on the side.

Servings and Timing

This recipe makes about 6 servings. The total prep time is around 15 minutes, with 35–40 minutes of roasting and searing, so I can have it ready in under an hour.

Variations

Sometimes I swap skirt steak for flank, depending on what I have. If I want more heat, I add cayenne pepper to the spice rub. For the potatoes, I like to mix in sweet potatoes with the red potatoes for a different flavor. Occasionally, I add fresh herbs like rosemary or thyme to the potatoes before roasting for extra aroma.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat steak, I prefer using a skillet over low heat so it doesn’t dry out. For the potatoes, I reheat them in the oven at 375°F until they crisp back up. Both the steak and potatoes can also be frozen separately for up to 2 months, though I find the potatoes are best fresh.

FAQs

Can I use another cut of beef?

Yes, I sometimes use sirloin or ribeye if I want a thicker, juicier cut.

Do I have to grill the steak?

No, I often sear it in a cast-iron skillet or even broil it in the oven with great results.

How do I know when the steak is done?

I use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Can I marinate the steak ahead of time?

Yes, I like to rub the seasoning paste on the steak a few hours in advance to let the flavors soak in.

What if I don’t like cinnamon in savory dishes?

I can leave it out, but I find it adds a subtle warmth that enhances the Southwestern flavors.

Can I make the potatoes crispier?

Yes, I spread them out on the baking sheet so they’re not crowded, and I flip them halfway through roasting.

Can I use Yukon gold or russet potatoes instead?

Yes, though I find baby reds hold their shape better and roast beautifully.

What sides go well with this dish?

I like to serve it with a simple green salad, grilled vegetables, or corn on the cob.

Can I make this recipe spicier?

Yes, I add cayenne pepper or crushed red pepper flakes to the steak rub for more heat.

Can I cook the potatoes in an air fryer?

Yes, I often air fry them at 400°F for about 20 minutes, shaking the basket halfway through.

Conclusion

This Roasted Southwestern Steak and Baby Potatoes recipe is one of my favorite hearty meals because it’s bold, flavorful, and comes together in under an hour. I like how the spices bring out the best in the steak while the roasted potatoes round out the dish perfectly. It’s a go-to dinner that always feels special but doesn’t take a lot of work.

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