Southwest Skillet Steak Recipe
This southwest skillet steak is smoky, juicy, and loaded with veggies — an easy restaurant-worthy campfire or stovetop meal without the price tag.
This southwest skillet steak recipe is a delicious way to prepare an easy meal on your next camping trip. Steak cooked on a skillet over the campfire is a family favorite!
Today’s cast iron steak recipe is one of our favorite ways to prepare a high quality meal at a fraction of the cost of eating out. And it’s such an easy recipe!
For all you home cooks, these delicious pan-seared steaks can easily be made in your own kitchen too.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
We have been making all kinds of delicious grilled recipes this summer, like this skillet cookie recipe and skillet pizza recipe.
If you think that this steak looks amazing, then you should check out this skillet blackened salmon recipe too! It’s our favorite way to cook a fish. So moist and delicious!
How to Make Southwest Skillet Steak
Ingredients
- Olive oil – Helps create that beautiful golden sear while keeping everything from sticking to the skillet.
- Flank steaks – Lean, flavorful cuts that cook quickly and soak up all those southwest spices.
- Cumin – Adds warm, earthy depth that gives this steak its classic southwest vibe.
- Chili powder – Brings just the right amount of smoky heat without overwhelming the dish.
- Salt and pepper – Simple seasonings that enhance the natural flavor of the steak and vegetables.
- Bell pepper, diced – Sweet, colorful, and perfect for balancing out the bold spices.
- Zucchini, sliced – Tender, mild, and great at soaking up all that skillet flavor.
- Red onion, diced – Adds a little sweetness and bite once it softens and caramelizes.
- Minced garlic – Because every good skillet meal deserves a punch of garlicky goodness.
- Lime juice – Brightens the whole dish and cuts through the richness of the steak.
- Cilantro, for garnish (optional) – A fresh, herby garnish that ties all the southwest flavors together.
- Lime slices, for garnish (optional) – Perfect for squeezing extra zing over each bite.
Instructions
1. Place 1 teaspoon of oil in a skillet over medium heat.
2. Use paper towels to pat the steaks dry.
3. Season steaks with 3/4 teaspoons cumin, 3/4 teaspoon chili powder, salt, and pepper. Add more seasoning to taste.
4. Cut and dice the vegetables.
5. Once the oil is hot, place the steaks in the skillet and sear well on one side, about 3 minutes.
6. Flip the steaks and continue to cook until it reaches your desired level of doneness. 5 minutes is usually enough for a medium-rare steak.
7. Remove the steaks to a cutting board and place tinfoil overtop to keep hot.
8. Add remaining oil to the skillet and, once hot, add all the vegetables and remaining cumin and chili powder, as well as salt and pepper to taste.
9. Stir the vegetables occasionally until well cooked and some veggies are starting to char.
10. Slice the steaks and add back to the skillet.
11. Remove skillet from heat and drizzle on the lime juice.
12. Toss to coat and then sprinkle with cilantro.
13. Serve with additional lime wedges on the side, if desired.
Doesn’t this dish look amazing?! We love the combination of steak and vegetables that create a yummy one pot-style meal.
Tips for Cooking With Cast Iron
- When cooking with cast iron, be sure to season the surface first.
- Always use gloves or oven mitts while cooking, as the surface of the iron will be hot.
- Cook the recipe over an open fire using hot coals, not open flames. A fire that is too hot will burn the outside of your recipe and not cook the inside.
- Be sure to clean the cast iron with a rough vegetable scrubber, then rinse and dry thoroughly before storing.
This recipe makes two servings and can easily be doubled for a larger crowd. Serve with this cheesy cauliflower bake, loaded potatoes, or rice.
Tips and Tricks
- It’s a good idea to have at least one good cast iron skillet in your kitchen. They are safe to use on the stove top, in the oven, and even on the grill. They also hold up to years of use, making them a great investment.
- Remember that total cook time will always depend on the thickness of your steak and your desired doneness. For best results, use an instant read thermometer to check the internal temperature of the steak.
- You don’t have to spend a lot of money to get restaurant-quality steaks. To be sure you get a nice, juicy steak, be sure not to overcook. Searing it in a hot pan will also give it a nice crust, helping to keep in all those juices.
- Replace olive oil with avocado oil. You could also use a couple of tablespoons of butter, for even more richness.
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Camping Essentials for Grilled Recipes
- I love using these Lodge cast iron skillets for all of my outdoor cooking.
- These silicone tongs are perfect for flipping and grasping food.
- This 9QT Overmont Dutch Oven is my favorite for one pot-style meals over the fire.
- These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
- This cast iron scrubber set is perfect for safely cleaning your cast iron.
- This Henckel Knife is my favorite for slicing and dicing in the camp kitchen.
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Southwest Skillet Steak Recipe
Ingredients
- 2 tsp olive oil as needed
- 2 flank steaks approximately 4oz each
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- Salt & pepper to taste
- 1 bell pepper diced
- 1 medium zucchini sliced
- 1/2 red onion diced
- 2 tsp minced garlic
- 1-2 tsp lime juice
- Cilantro garnish
- Lime slices optional garnish
Instructions
- Place 1 teaspoon of oil in a skillet over medium heat.
- Use paper towels to pat the steaks dry.
- Season steaks with 3/4 teaspoons cumin, 3/4 teaspoon chili powder, salt, and pepper. Add more seasoning to taste.
- Cut and dice the vegetables.
- Once the oil is hot, place the steaks in the skillet and sear well on one side, about 3 minutes.
- Flip the steaks and continue to cook until it reaches your desired level of doneness. 5 minutes is usually enough for a medium-rare steak.
- Remove the steaks to a cutting board and place tinfoil overtop to keep hot.
- Add remaining oil to the skillet and, once hot, add all vegetables and remaining cumin and chili powder, as well as salt and pepper to taste.
- Stir the vegetables occasionally until well cooked and some veggies are starting to char.
- Slice the steaks and add back to the skillet.
- Remove skillet from heat and drizzle on the lime juice.
- Toss to coat and then sprinkle with cilantro.
- Serve with additional lime wedges on the side, if desired.
Notes
- It’s a good idea to have at least one good cast iron skillet in your kitchen. They are safe to use on the stove top, in the oven, and even on the grill. They also hold up to years of use, making them a great investment.
- Remember that total cook time will always depend on the thickness of your steak and your desired doneness. For best results, use an instant read thermometer to check the internal temperature of the steak.
- You don’t have to spend a lot of money to get restaurant-quality steaks. To be sure you get a nice, juicy steak, be sure not to overcook. Searing it in a hot pan will also give it a nice crust, helping to keep in all those juices.
- Replace olive oil with avocado oil. You could also use a couple of tablespoons of butter, for even more richness.
Skillet Recipes
This Skillet Taco Camping Recipe is one of my most requested recipes for camping with the kids. With just a bit of preparation you can make this yummy taco recipe for your next trip.
