Summer calls for lighter dishes and lots of veggies. Plus, lots of grilling! For me, that means I usually eat more meat in the summertime than I do the rest of the year, because I am constantly grilling. But, what if you don’t have a grill and you still want to enjoy amazing summer meats and veggies? Well, today I got you covered with my Summer Steak Skillet recipe that doesn’t require the grill. Yet, this recipe is summer in a skillet.
You’ll just need a 10-inch cast iron skillet and your oven to make this easy Summer Steak Skillet recipe. I just got this Milo Skillet from Kana, and I seriously love it! It is a tad deeper than my Staub or my Lodge skillet that I already have, so I was super excited about that. Plus the bright white is just so gorgeous, how can you not want it!?
This recipe is perfect on its own, but it can also be served with rice, tortillas, or bread. That is completely up to you! I’ve used every color of the rainbow in this skillet dish with my favorite summer vegetable, corn on the cob. Now, if you didn’t know that I am from the Midwest – I am telling you now because we are talking about corn. And corn on the cob is one of my favorite vegetables. And yes, it’s a vegetable in this form. Even if you consider it a grain, people in the Midwest do not!
Corn was a staple in my family growing up, and summertime corn on the cob was a very popular side dish to literally anything – pork chops, steak, chicken, burgers, hot dogs… you name it, my mom had corn on the cob on our plate as well. Not only that, but growing up in the Midwest allowed me to eat some of the best corn as it was grown really close to me. And when I moved to California and was shopping one day, I bought corn. I brought it home, cooked it and literally spit it out. Most corn in California is white corn, not yellow sweet corn like the Midwest. They are not the same, not even close. So, this is the first thing you should take notice of when buying corn. White corn and yellow sweet corn are completely different. White being not good, in my opinion. Not when you’re used to having yellow sweet corn! I actually prefer to buy canned yellow sweet corn as opposed to white corn on the cob, there’s that much of a flavor difference. And you can totally used canned corn in this recipe too!
This recipe will fill you up, wake up your palette, and is very adaptable to whatever kind or veggies or protein you have in your fridge. You can easily switch it up with different ingredients to make this a recipe you can make all the time. Get the recipe below for my Summer Steak Skillet.
Summer Steak Skillet
Makes 4 servings
12 ounces (340 grams) organic Brussel sprouts
2 sweet organic potatoes
3 tablespoons (42 grams) organic coconut oil, melted
1 teaspoon organic dried rosemary
1 teaspoon organic dried thyme
1/2 teaspoon organic dried parsley
1 organic red onion
2 organic ears of yellow sweet corn, shucked (or extra if you like corn as much as me)
Two 8-ounce organic flank steaks Fine sea salt to taste Black pepper to taste
Preheat the oven to 400°F.
De-stem Brussel sprouts and cut in half or quarters to ensure even cooking. Add to a large bowl, set aside.
Cut sweet potatoes into 1-inch cubes, add to bowl with Brussel sprouts. Add 2 tablespoons melted coconut oil and coat completely. Sprinkle the mixture with the rosemary, thyme, and parsley. Spread out evenly onto a baking sheet.
Bake for 40 minutes, until tender and browned.
Remove skin from onion, and cut into 8 wedges. Add the remaining 1 tablespoon coconut oil to a skillet and put over medium/high heat. Add the onions and cook for 1 to 2 minutes per side, until charred. Remove from heat and add onions to the tray with sweet potatoes.
Boil 6 cups of water, place corn into boiling water. Boil for 4 to 6 minutes or until corn looks plump and brightens in color. Remove from water and set aside.
Salt and pepper the steaks on each side, add to the hot skillet. Cook for 3 to 5 minutes per side (medium rare, or to your liking). Remove and let rest for a few minutes.
Cut the corn kernels off the cob, add to the tray with the sweet potatoes. Mix veggie mixture together, and add into the skillet to warm.
Slice steaks into strips cutting against the grain, add to skillet.
Store in an airtight container in the fridge for up to 3 days.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!