Elevate your dinner game with Lizzy Mathis’ latest creation, One Pan Cast Iron Steak Dinner! Imagine a perfectly seared steak and a colorful array of roasted veggies, all cooked together in one trusty cast iron skillet. This easy-to-make dish delivers juicy, flavorful steak with crispy edges and tender, caramelized veggies all with minimal cleanup. It’s a hearty, mouthwatering meal that makes weeknight cooking both delicious and effortless!
One Pan Cast Iron Steak Dinner
Ingredients
- Small Organic Yellow Gold or Yukon Potatoes
- Organic or grass fed steak
- 1 Bunch of Fresh green onion
- Zucchini and / or Yellow Squash
- 3 Garlic cloves finely chopped
- 1 Shallot finely chopped
- 1/2 Red or sweet yellow onion finely chopped
- Juice of 1 lemon
Instructions
- Boil the potatoes until al dente
- Meanwhile, cut the green onion, garlic, shallots
- Season the steak with salt & pepper, to taste
- Add the steak to your pre-heated cast iron skillet, let sear/cook to your liking – I like mine medium well, so about 4-5 mins each side
- Add a tbsp of organic butter and your onion, shallot, garlic mixture
- Baste continuously and turn off heat
- Transfer steak to another dish & pour liquid over it
- Drain potatoes and let them cool from the stove
- Meanwhile, chop the zucchini & squash, set aside
- Dice your potatoes into cubes
- Heat olive oil in cast iron & add potatoes
- Move around frequently until golden brown and desired crispiness, then transfer to a dish as keep warm in the oven at 250 degrees
- Season the zucchini and yellow squash with sea salt + olive oil
- Add onion, zucchini, and yellow squash to the skillet and cook until golden.
- Top with lemon juice and any herbs.
- Enjoy!
