1. Prepare the Ingredients

Cut the New York strip steaks into uniform 1-inch chunks, slicing against the grain for tenderness. Season lightly with salt and let sit at room temperature while preparing the vegetables.

Dice the russet potatoes into ¼-inch pieces. Slice the jalapeños, dice the onion, mince the garlic, and chop fresh cilantro.

2. Heat the Cooking Surface

Heat a disco, large cast iron skillet, or wok over medium-high heat. Add several spoonfuls of beef tallow or high-heat oil until shimmering.

3. Fry the Potatoes

Add the diced potatoes and spread them in an even layer. Cook 10–12 minutes, stirring every few minutes, until golden brown with crispy edges and tender centers.
Move the potatoes to the outer edge of the cooking surface or transfer to a plate.

4. Cook the Jalapeños and Onion

Add a little more oil if needed. Cook the jalapeños and diced onion for 3–4 minutes, stirring occasionally until the onions soften and the jalapeños begin to char slightly.
Push them to the edge with the potatoes.

5. Sear the Steak

Add another spoonful of oil or tallow to the center of the pan. Add the steak chunks in a single layer.
Sear 2–3 minutes without moving to develop a crust. Stir and continue cooking 3–5 minutes until browned but still juicy inside.

6. Add Garlic and Seasoning

Add the minced garlic and cook 30–60 seconds until fragrant.
Return the potatoes, jalapeños, and onions to the center. Add smoked paprika, salt, and black pepper. Toss everything together well.

7. Finish the Dish

Cook for another 3–5 minutes, allowing flavors to meld and the potatoes to absorb the steak drippings.

8. Garnish and Serve

Sprinkle with chopped fresh cilantro and squeeze fresh lime juice over the dish. Serve immediately with extra lime wedges.