Steak and Veggies, sauteed in Southwestern flavors is an easy one skillet meal that's perfect for an easy weeknight supper.
Enjoy a perfect steak cooked with bell peppers, onions, and other savory seasonings and served over a bed of fresh vegetables.
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❤️ Why you'll love this recipe
- Not only is this low-carb dinner option quick and easy, but it is also delicious.
- Southwestern steak is bursting with Tex Mex flavors.
- This steak and vegetables recipe is a meal that the entire family will enjoy.
Ingredients
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- Canola oil, as needed vegetable oil or olive oil can be used
- Sirloin steak
- Ground cumin, divided
- Ground chili powder, divided
- Salt and pepper, to taste
- Bell peppers, seeded and diced
- Zucchini halved and sliced no need to peel the zucchini
- Red onion, peeled and diced
- Garlic, peeled and minced
- Lime juice
- Cilantro, optional garnish
- Lime wedges, optional garnish
Equipment
- Cast Iron Skillet
- Cutting Board
- Knives
- Instant Read Thermometer
- Glass Measuring Cups
- Stainless Steel Mixing Bowls
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Place 1 teaspoon of oil in a large skillet over medium heat. Use paper towels to pat your steaks dry.
- Season steak on both sides with ¾ teaspoons cumin, ¾ teaspoon chili powder, salt, and black pepper - add more seasoning if you prefer a bit more spice.
- Once the oil is hot, place the steak in the skillet and sear well on one side, about 4-5 minutes.
- Flip the steaks and continue to cook until it reaches your desired level of doneness.
- Remove the steaks to a cutting board and place aluminum foil over the steak to keep hot. Add remaining oil to the skillet and once hot, add all vegetables and remaining cumin and chili powder, as well as salt and pepper to taste.
- Add remaining oil to the skillet and once hot, add all vegetables and remaining cumin and chili powder, as well as salt, and black pepper to taste.
- Saute and stir the vegetables occasionally for 4-5 minutes until well cooked and some veggies are starting to char.
- Slice the steak and add it back to the skillet to blend the steak and vegetables.
- Remove skillet from heat. Drizzle on the lime juice. Toss to coat and then sprinkle with cilantro.
- Serve with additional lime wedges on the side, if desired.
Storage
Store steak and vegetables in a covered airtight container in the refrigerator for up to three days.
Expert Tips
Expert Tip: You want to be sure to dry your steak very well before placing it in a hot skillet so that you get good color on the outside.
- A cast iron skillet works well with this recipe.
Frequently Asked Questions
Can I use a different cut of beef for this low-carb steak dinner?
Yes, any cut of beef will work as long as you make sure it's been well-trimmed.
Can I use different vegetables for this steak and veggies dinner?
Yes, you can use any type of vegetables that you have on hand. Bell peppers, yellow squash, and grean beans are options.
Can I use a different type of oil?
Yes, any type of cooking oil will work for vegetables with steak, but make sure it can withstand high heat.
Variations
- While we use sirloin steak, flank steak, skirt steak, and rib-eye steak are both great options for this recipe.
- Double the seasoning on your steak, if you love a spicy kick.
- If you have extra time, feel free to season the steaks, place them in a ziplok bag, and let them marinade in the spices for about an hour.Substitute sweet potatoes for the zucchini for a nice swap.
- Use any type of vegetables that you prefer such as red peppers, carrots, string beans, mushrooms, or jalapeno peppers for spice.
- If you do not have fresh garlic available, use ½ teaspoon garlic powder.
- Try Asian flavors and use soy sauce or teriyaki.
Serving Suggestions
- These Crispy Oven Roasted Potatoes are crunchy, flavorful, and easy to prepare and would be delicious alongside the steak and veggies.
- Oven Roasted Corn on the Cob is so simple to make and pairs well with steak.
- Easy Oven Roasted Green Beans are simple to make and are a great low-carb side.
- Bacon Ranch Roasted Zucchini is full of cheesy ranch flavor.
Similar recipes
- Tequila Lime Marinated Hangar Steak is full of zesty flavor and easy to make.
- Idaho Finger Steaks are crispy and fried to perfection, a great family-friendly recipe.
- Salisbury Steak is an easy-to-make dinner that the entire family will love.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Southwestern Steak and Veggies
Enjoy a better for you, low-carb, low-fat one-pan steak and vegetables sautéed with southwestern spice. An easy dinner to prepare in less than 30 minutes that is full of flavor. Serve on its own, in tortillas, over rice. Sure to be a family dinner you will make often.
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Rate
Servings: 4 servings
Calories: 130kcal
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 teaspoons olive oil or canola oil, as needed
- 8 ounces sirloin steak Note 1
- 1 ½ teaspoons ground cumin, divided
- 1 ½ teaspoons ground chili powder, divided
- salt and pepper, to taste
- 1 large bell peppers, seeded and diced Note 2
- 1 medium zucchini, halved and sliced no need to peel the zucchini
- ½ red onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1-2 teaspoons lime juice
- chopped fresh cilantro, optional garnish
- lime wedges,optional garnish
Instructions
- Place 1 teaspoon of oil in a large skillet over medium heat. Use paper towels to pat your steaks dry.
- Season steak on both sides with ¾ teaspoons cumin, ¾ teaspoon chili powder, salt, and black pepper - add more seasoning if you prefer a bit more spice.
- Once the oil is hot, place the steak in the skillet and sear well on one side, about 4-5 minutes.
- Flip the steaks and continue to cook until it reaches your desired level of doneness.
- Remove the steaks to a cutting board and place aluminum foil over the steak to keep hot. Add remaining oil to the skillet and once hot, add all vegetables and remaining cumin and chili powder, as well as salt and pepper to taste.
- Add remaining oil to the skillet and once hot, add all vegetables and remaining cumin and chili powder, as well as salt, and black pepper to taste.
- Saute and stir the vegetables occasionally for 4-5 minutes until well cooked and some veggies are starting to char.
- Slice the steak and add back to the skillet to blend the steak and vegetables.
- Remove skillet from heat. Drizzle on the lime juice. Toss to coat and then sprinkle with cilantro.
- Serve with additional lime wedges on the side, if desired.
NOTES
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Use any lean boneless steak such as Rib-Eye, or flank steak.
Note 2: We use colorful pepper such as red, orange, or yellow.
Medium Rare the meat should be about 145°F.
Medium, the meat should be about 160°F.
Well done, the meat should be 170°F.
Short Cut: Really short on time, use a premade spice blend such as Monterey Seasoning, Taco, or Fajita seasoning.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1servings | Calories: 130kcal | Carbohydrates: 7g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 53mg | Potassium: 470mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1615IU | Vitamin C: 64mg | Calcium: 45mg | Iron: 2mg
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