This Summer Steak Skillet is a light and delicious dinner that you can make even if you don't have a grill! This easy recipe can be made on the grill or in a skillet.
If you're looking for more summer dinner recipes, then be sure to check out some of my other favorites like my BBQ Baby Back Ribs, Greek Chicken Shish Kabobs, or my 6 Ingredient Fajitas.
Why You'll Love This Recipe
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. I’ve used lots of colors of the rainbow in this skillet dish along 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. Read my article, What the Hell is Corn? to learn more.
Ingredients for Summer Steak Skillet
Organic Yellow Sweet Corn on the Cob
Organic Sweet Potaotes
Organic Brussels Sprouts
Organic Red Onion
Costco Kirkland Organic Coconut Oil
Frontier Co-Op Organic Rosemary
Frontier Co-Op Organic Parsley
Frontier Co-Op Organic Black Pepper
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.
This easy flank steak recipe is will make it feel like summer, no matter when you make it!
Ingredients
12 ounces (340 grams) organic Brussel sprouts
2 sweet organic sweet 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)
1 Organic Prairie Flank Steak
fine sea salt to taste Black pepper to taste
Directions
- 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.
- Serve immediately.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- High Altitude – Follow the recipe as noted.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
Make sure to check out my Air Fryer Loaded Garlic Bread recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
