Heat the oven to 400°F.

• Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Peel the onion and cut it crosswise into ¼-inch-thick slices. Separate the slices into rings.
• Remove the stems, ribs, and seeds from the bell pepper; thinly slice the pepper.
• If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.

On a sheet pan, drizzle the sweet potato, onion, bell pepper, and as much jalapeño as you like with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the sweet potato is tender and the onion and peppers are starting to caramelize, 20 to 25 minutes.
While the vegetables roast, prepare the steaks.

• Pat the steaks dry with a paper towel; season generously with salt, pepper, and the sweet smoked paprika.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 6 to 8 minutes for top sirloins and 4 to 6 minutes for New York strips and rib-eyes. Transfer the cooked steaks to a cutting board to rest for 5 minutes.

• Coarsely chop the cilantro.
• Cut the lime into wedges for garnish.

Remove the vegetables from the oven, add the cilantro, and toss to combine. Season to taste with salt and pepper.

Transfer the roasted vegetables to individual plates. Spoon 1 tablespoon New Mexican chile salsa onto each plate and top with the steaks. Serve the lime wedges and remaining salsa on the side.