Disco Steak & Papas con Jalapeños

 Crispy papas, juicy steak, and that jalapeño kick — all sizzling over open fire on the LoCo Disco. Simple, bold, and full of flavor. 🔥

Ingredients

• 2 New York strip steaks, cut into 1-inch chunks (ribeye or sirloin also work great)

• 2 large russet potatoes, diced into ¼-inch pieces

• 2 jalapeños, sliced

• ½ onion, diced

• 4 garlic cloves, minced

• Beef tallow or any high-heat oil (avocado, peanut, or canola), as needed

• 1 tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp black pepper

• Fresh cilantro, chopped

• Lime wedges, for serving

  
  

Directions

1. Fire up your Disco over medium-high heat.

2. Add a few spoonfuls of beef tallow or oil, then fry the potatoes until golden and tender — about 10–12 minutes. Remove and set aside.

3. Add more tallow or oil if needed, then toss in onions and jalapeños. Cook until softened, about 3–4 minutes.

4. Move them to the side and sear the steak chunks for 5–7 minutes, stirring occasionally until browned and juicy.

5. Add the garlic, cook until fragrant — about 30 seconds.

6. Combine everything together, season with salt, pepper, and smoked paprika, and fold in fresh cilantro.

7. Let it cook for another 5 minutes so everything comes together beautifully.

8. Finish with a squeeze of lime and serve hot right off the LoCo Disco.