Preparation Steps

• Set up your Blackstone griddle and preheat it to a medium-high temperature, around 375–400°F.
• In a pot of salted water, boil the diced potatoes for about 5 minutes. Drain the potatoes thoroughly and pat them dry with a clean towel to remove excess moisture.
• While the potatoes are boiling, season the steak pieces with half of the salt and the black pepper, making sure every piece is evenly coated.
• Add 1 tablespoon of olive oil to the griddle, then arrange the seasoned steak in a single layer for searing. Cook the steak for 2–3 minutes, flipping halfway through, until it has a nice brown crust. Once seared, move the steak to the cooler side of the griddle or onto a plate.
• Pour the remaining olive oil onto the griddle and toss in the diced onion and bell peppers. Sauté the vegetables for about 3 minutes until they soften slightly.
• Introduce the zucchini and jalapeño to the pan, cooking them for an additional 3 minutes. Add the minced garlic just 30 seconds before removing the vegetables from heat to keep their flavor vibrant.
• Push the sautéed vegetables to the side and add the parboiled potatoes onto the griddle in a flat layer. Let them cook undisturbed for about 4 minutes or until they develop a crispy, golden exterior.
• Flip the potatoes, then sprinkle them with smoked paprika, chipotle powder, and the remaining salt. Cook for an additional 2-3 minutes to blend the flavors.
• Combine the Worcestershire sauce, tomato paste, and 1 tablespoon of water in a small bowl. Pour this mixture over the potatoes and veggies, tossing everything together to ensure a good coating.
• Return the steak along with any juices back to the griddle, mixing it in with the vegetables. Stir-fry for another minute or two until the steak reaches your desired doneness.
• Garnish the dish with fresh cilantro and serve immediately with lime wedges for a zesty kick.