For the Steak:

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon 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 the Potatoes:

3 pounds baby red potatoes, quartered

3 tablespoons olive oil

3 cloves garlic, pressed

1 tablespoon smoked paprika

Salt and pepper, to taste

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Preheat oven to 400°F (200°C).
Toss quartered baby red potatoes with olive oil, pressed garlic, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
Roast potatoes for 35–40 minutes, flipping halfway, until golden and crispy.
Meanwhile, prepare the steak rub by mixing cumin, chili powder, smoked paprika, salt, black pepper, cinnamon, minced garlic, and olive oil into a paste.
Rub the spice paste generously over the steak.
Heat a grill pan or cast-iron skillet over medium-high heat. Sear the steak for 4–6 minutes per side, depending on thickness, until desired doneness is reached.
Let the steak rest for 5 minutes, then slice against the grain.
Serve steak alongside roasted baby potatoes.

Add cayenne pepper or crushed red pepper for extra heat.

Use sirloin, ribeye, or flank steak as alternatives.

Mix sweet potatoes with red potatoes for variety.

Add fresh herbs like rosemary or thyme to the potatoes for extra flavor.

Leftovers store well for up to 3 days and reheat best in the oven or skillet.