Steak & Potato Skillet

8 Steps to complete

• 1
  Steak Marinade: In a medium bowl combine steak, onion, lime juice, olive oil, garlic powder, salt, and pepper. Cover with plastic wrap and refrigerate for 20 minutes.
• 2
  Pre-heat oven to 425°F.
• 3
  Scallion Pico de Gallo: In a small bowl combine tomato, scallion, cilantro, jalapeño, lime juice, and salt. Cover with plastic wrap and refrigerate until ready to use.
• 4
  Skillet: Place potato rounds into a large bowl with 2 Tbsp. olive oil, paprika, garlic powder, black pepper, and kosher salt. Toss potatoes until well coated. Place potatoes on a rack atop a sheet tray and bake for 12 minutes.
• 5
  Pre-heat an 8-inch cast iron skillet on high heat for 2 minutes. Add in ½ Tbsp. of olive oil, heat for 10 seconds. Add in marinated steak and onions, cook for 2 minutes. Remove meat and onions from skillet onto a bowl.
• 6
  On the same skillet, place half of the potatoes around the skillet to cover the bottom. Add half the amount of flank steak and onions on top, add 1 cup shredded Chihuahua® cheese on top of the steak and onions.
• 7
  Place another layer of potatoes on top of the cheese and add remaining steak and pan drippings, top with remaining Chihuahua® cheese. Place skillet in oven for 8 minutes at 425°F.
• 8
  Once ready, spoon sour cream on top while skillet is warm and Scallion Pico de Gallo. ENJOY!