Chili Lime Steak Potato Tray

Chili-roasted potatoes beside juicy lime-finished steak. Roast potatoes on a preheated tray to encourage crisp undersides.

Why you’ll love this recipe

• Chili-roasted potatoes beside juicy lime-finished steak.
• Roast potatoes on a preheated tray to encourage crisp undersides.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz steak, whole 1-inch thick
• 1 lb potatoes, 1/2-inch cubes
• 1 lime, juiced
• 1 tsp chili powder
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss potatoes with half the oil and chili powder, spread on a tray and roast 25–30 minutes, turning once.

2. 02

   Build the flavor

   During the final 12 minutes heat remaining oil in a skillet over medium-high.

3. 03

   Sear steak 4–6 minutes per side to 145°F

   Sear steak 4–6 minutes per side to 145°F. Rest 3 minutes before slicing.

4. 04

   Bring it together

   Squeeze lime juice over steak and potatoes and serve together.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Roast potatoes on a preheated tray to encourage crisp undersides.

Make it your own

Use sweet potatoes in equally small cubes and check a few minutes early.

What to serve with it

Divide the roasted components directly onto warm plates. Scrape the flavorful tray juices over the portions and serve immediately to keep the browned edges crisp.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.