Instructions
Step 1: Prepare the fries first since they take the longest. Cut potatoes into fries, toss with 2 tbsp olive oil, salt, and pepper, then bake at 400°F for 25-30 minutes until golden and crispy, stirring halfway through.
Step 2: While fries cook, combine chili powder, paprika, garlic powder, cumin, salt, and pepper in a small bowl.
Step 3: Pat the steak strips dry and rub them generously with the spice mixture on both sides.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until very hot.
Step 5: Add steak strips to the hot pan and cook for 2-3 minutes per side for medium-rare doneness. Remove to a plate and set aside.
Step 6: In the same skillet, add 1 tbsp olive oil, then add sliced onions and bell peppers. Cook for 4-5 minutes, stirring occasionally, until they’re tender and caramelized.
Step 7: For the salad, combine sliced tomatoes, cucumber, and thin onion slices in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Step 8: Arrange the cooked steak in the center of your plate, top with the sautéed peppers and onions, add a generous portion of crispy fries to the side, and serve the fresh salad alongside.
Storage and Reheating Tips
Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, so eat it the same day if possible.
Reheat the steak and peppers gently in a skillet over medium heat for 2-3 minutes to warm through without overcooking the meat. You can also microwave them for 1-2 minutes, though the skillet method preserves better texture.
Fries are best enjoyed fresh and crispy, but leftover fries can be reheated in a 350°F oven for about 10 minutes to restore their crunch. Avoid microwaving fries, as they’ll become soggy.
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