Summer Steak Skillet

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.

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.

Why You'll Love This Recipe

No Grill: This recipe does not require a grill, but if you prefer to grill the steak you can do that too!

Healthy: Indulge in a healthy steak dinner with this recipe that combines sweet potatoes, Brussels sprouts, corn, and steak.

Light and Fresh: I use seasonal corn in this dish for a light and fresh summer meal.

Ingredients & Health Benefits

Flank Steak: I love Organic Prairie Flank Steak!

Yellow Sweet Corn: You can use organic sweet corn on the cob or canned corn, but corn on the cob is so much better!

Sweet Potatoes: Organic sweet potatoes are rich in vitamin A and they are a great gluten free healthy carb.

Brussels Sprouts: I love organic Brussels sprouts, they're a cruciferous veggie that's great for gut health.

Red Onion: Organic red onion is loaded with antioxidants and it goes so well with the sweet corn and potatoes.

Coconut Oil: I use organic coconut oil as it's a healthy fat. You can also use extra virgin olive oil or ghee if you prefer.

Rosemary: I use organic dried rosemary, it's great for brain health and digestion!

Thyme: This is one of my favorite spices, organic dried thyme is antimicrobial and anti-inflammatory.

Parsley: Organic dried parsley is rich in vitamin K.

Salt and Pepper: I use fine sea salt and organic black pepper.

Tools Needed

Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Mixing Bowl

3-Quart Pot

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Step by Step Instructions

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

De-stem Brussel sprouts and cut in half or quarters to ensure even cooking. Add to a large bowl, set aside.

Step 3

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 the prepared baking sheet. Bake for 40 minutes, until tender and browned.

Step 4

Remove skin from onion, and cut into 8 wedges. Add the remaining 1 tablespoon coconut oil to a large 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 the cooked sweet potatoes.

Step 5

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.

Step 6

Salt and pepper the steaks on each side. Heat the skillet over medium/high heat and add the steaks. Cook for 3 to 5 minutes per side (medium rare, or to your liking). Remove and let rest for a few minutes.

Step 7

Cut the corn kernels off the cob, add to the tray with the cooked sweet potatoes. Mix veggie mixture together, and add into the skillet to warm.

Step 8

Slice steaks into strips cutting against the grain and add to the skillet with the veggies. Mix it all up!

FAQ's

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Summer Steak Skillet

Mimi Council

This easy flank steak recipe is will make it feel like summer, no matter when you make it! You can cook the flank steak on the grill or in a skillet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Makes 4 servings

Calories 452 kcal

Equipment

• ▢
  Cast Iron Skillet
• ▢
  Mixing Bowl
• ▢
  Half Sheet Pan
• ▢
  Parchment Paper Sheets
• ▢
  3-Quart Pot

Ingredients

  

1x2x3x

• ▢ 12 ounces Brussel sprouts
• ▢ 2 large sweet potatoes
• ▢ 3 tablespoons coconut oil (melted)
• ▢ 1 teaspoon dried rosemary
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon dried parsley
• ▢ 1 red onion
• ▢ 2 ears yellow sweet corn (shucked)
• ▢ 17.5 ounces Organic Prairie Flank Steak
• ▢ salt and pepper

Instructions

 

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• 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 the prepared 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 large 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 the cooked 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. Heat the skillet over medium/high heat and add the steaks. 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 cooked sweet potatoes. Mix veggie mixture together, and add into the skillet to warm.
• Slice steaks into strips cutting against the grain and add to the skillet with the veggies. Mix it all up!
• Serve immediately.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 452kcalCarbohydrates: 45gProtein: 32gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 74mgSodium: 182mgPotassium: 1369mgFiber: 9gSugar: 10gVitamin A: 24770IUVitamin C: 79mgCalcium: 124mgIron: 5mg

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