Heat 1/4 cup of the canola oil in a large skillet or cast iron skillet over medium-high heat. Start cooking the potatoes. Season with salt and pepper. Once cooked, set aside.

Note: Cooking time will vary depending on if you slice the potatoes or dice them. If you sliced them, you may need to work in batches. They should be done in 15 minutes.

Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the bell peppers and onions and season with sale and pepper. Cook for 4 minutes and add the garlic and cook for another minute. You want the vegetables to be firm. Place on a plate and set aside.

In the same skillet, add the remaining 2 tablespoons of canola oil. Add the steak and season with salt and pepper. Cook for about 2 minutes and add the vegetables back in.

Next, add in the bourbon. Using a grill lighter, ignite the bourbon to burn off the alcohol. When the flames go out, add the potatoes, Worcestershire sauce, oregano, chili powder, and tarragon. Stir to mix thoroughly. Heat for about 5-7 minutes until all or most of the liquid has been absorbed.