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!
You should also be looking for 100% grass fed steak or even organic 100% grass fed steak. I actually order a lot of meat online, and I know that may sound weird! But, it allows me to get better meat because my grocery store doesn’t usually ever have what I want. I really love Butcher Box as they deliver grass fed steak right to my door! Why is grass fed steak better? Grass fed and grass finished beef (or 100% grass fed) mean that the cows are fed grass for their entire lives. Be wary of packaging that only says grass fed as that may only mean for a portion of their lives were they grass fed. Why is grass fed beef better? Grass fed beef contains more Omega-3 fatty acids than grain fed beef (up to 6 times more!). It also contains more antioxidants that help prevent cell damage that can lead to disease. And, 100% grass fed beef is humanely raised, therefore the animals have a better life. So, if you can’t find the kind of meat you want at your grocery store, don’t be afraid to go online to Butcher Box.
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.
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
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 100% grass fed 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.
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