If you're looking for a delicious and healthy way to cook up steak, look no further than this Southwestern Sauteed Steak and Vegetables recipe. The steak is cooked with bell peppers, onions, and other savory seasonings then served over a bed of fresh vegetables. This meal is packed with flavor and nutrition, making it the perfect weeknight dinner option.
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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, 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 an airtight covered 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.
Frequently Asked Questions
Yes, any cut of beef will work as long as you make sure it's been well-trimmed.
Yes, you can use any type of vegetables that you have on hand.
Yes, any type of cooking oil will work for vegetables with steak, but make sure it can withstand high heat.
Variations
- Double the seasoning on your steak, if you love a spicy kick.
- Substitute sweet potatoes for the zucchini for a nice swap.
- Use any type of vegetables that you prefer such as carrots, mushrooms, or jalapeno peppers for spice.
Serving Suggestions
- These Crispy Oven Roasted Potatoes are crunchy, flavorful, and easy to make.
- 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
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Southwestern Sautéed Steak and Vegetables
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 teaspoons canola oil, as needed vegetable oil can be used
- 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.
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