Southwestern Steak and Veggies

A cast iron skillet with steak and veggies in Southwestern flavors.

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.

Course Main Course

Cuisine American, Southwestern

Keyword steak and vegetables, steak and veggies, vegetables and steak

Prep Time 10

Cook Time 14

Total Time 24

Servings servings

Calories 130kcal

Author Eileen Kelly

Equipment

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Cast Iron Skillet
Cutting Board
Knives
Instant Read Thermometer
Liquid Measuring Cup
Stainless Steel Mixing Bowls

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