Are you looking for an easy skillet meal that is both healthy and delicious? Well, you’ve come to the right place. My husband gave it two thumbs up, so this is a meal I will make again and again. I also like that it’s easy.
1-2 lbs. steak, cut-up
1-1 1/2 cups sweet potato, sliced w/skin
1-1 1/2 cups broccoli, cut-up
1-1 1/2 cups zucchini, sliced w/skin
1-1 1/2 cups mushrooms, sliced
1/2-1 teaspoon garlic (1 clove or less)
Avacado oil to season vegetables
Pepper – I use Johnny’s Seasoned Pepper
- Preheat your oven to 450°
- Cut up or slice whatever vegetables you are using and put them in a 10 or 12-inch cast iron skillet
- Add the garlic, and season with pepper (if using mushrooms, wait to season with salt until after skillet is done)
- Coat with Avacado oil or an oil with a high smoke point
- Bake 10-15 minutes depending on how soft or crisp you like your vegetables (I do 10 minutes)
- Add the steak and cook for an additional 5-10 minutes until the meat looks done
- Season with salt
Easy Baked Steak and Veggie Skillet Recipe
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As I was writing this, I realized a few things I could add for clarification or variation.
For example, you can choose whatever vegetables you would like.
You can also use whatever type of steak you like. I used sirloin because that’s what was on sale that week. You could even make it with a different kind of meat, I suppose.
My husband is a big eater, so I used 20 ounces of steak and 1 1/2 cups of each vegetable. I also added four slices of bacon. And we had enough leftovers for him to have a snack the next day. But I think this meal could easily feed four people (unless everyone eats as much as my hubby, lol).
This meal is not an exact science. By all means, if you are not a big meat eater, you can use less than 1 lb of steak. And you can make more vegetables if you prefer.
Generally, if you are making this skillet with 1 lb. of steak and 1 cup of each vegetable, you can use a 10-inch skillet. But any more than that, I would use a 12-inch.
Certainly, you can make this in any type of skillet; it doesn’t have to be cast iron.
I use minced garlic from a jar, but that’s because I like easy. You may prefer using a clove of garlic.
Because you are cooking this meal at 450 degrees, I recommend using a high smoke point oil such as avocado. Safflower, corn, or peanut oil are also good choices, to name a few. For more options, see The Importance of Smoke Point.
As I said, I use Johnny’s Seasoned Pepper, but any pepper will do. I also wrote a review on this product.
I realize you might want to eat something with your skillet; that meat and vegetables aren’t enough. So, you could add rolls or rice; maybe some fruit. We had rolls.
What do you think would go well with this meal?
How about watermelon?
Well, there you have it!
If you make this skillet meal, let me know how it turned out. Did you have something else with it, or were meat and veggies enough? Do you have any other tips to add?
If you want to make this recipe in a cast iron skillet, but don’t have one yet, check out one of these two reviews:
Lodge 10.25-Inch Cast Iron Skillet Review or A Lodge 12-Inch Cast Iron Skillet Review