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One Skillet Steak and Vegetables Dinner

Enjoy this bold one-skillet steak and vegetable dinner. The smoky seasoning on the steak and the caramelized edges on the veggies add so much flavor!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 872 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 pound skirt steak cut into four equal pieces
  • ¼ cup Coffee Steak Rub see notes for substitutions
  • 5 tablespoons avocado oil divided
  • 4 tablespoons butter or ghee divided
  • 1 pound Yukon gold potatoes cut into ½” pieces
  • 4 cloves garlic finely minced
  • 1 pound Brussels sprouts trimmed and quartered
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon rosemary chopped
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Place the skirt steak sections onto a large cutting board. Cover both sides of the steak liberally with the Coffee Steak Rub. Cover loosely, and set aside on the counter to come up to room temperature.
  2. In a 10” or larger cast iron skillet, heat 2 tablespoons of avocado oil and 2 tablespoons butter or ghee over high heat.
  3. Add in the potatoes, stir to coat with the fats, and then cook until the undersides have a nice, crispy sear on them—about 3 minutes. Stir and reduce heat to medium. Cook, stirring occasionally, until most of the potatoes are golden brown, and the texture is just before fork-tender (you want a little resistance when you push the fork in), about 10 minutes.
  4. Push the potatoes to one side of the skillet, then add one tablespoon of avocado oil to the empty side of the skillet. Add in the garlic in the empty space, and sauté until just softened and fragrant, about a minute.
  5. Add the Brussels sprouts and spread to fill the space, and cook until the bottom side of the sprouts begin to caramelize and turn brown—about 5 minutes.
  6. Mix up the potatoes and Brussels sprouts in the skillet and continue to cook, stirring occasionally, until both the potatoes and Brussels sprouts are fork tender—about 5 more minutes.
  7. Add in the thyme and rosemary, season with salt and pepper, then transfer to a plate and keep warm.
  8. Return the skillet to high heat, and then add in the remaining avocado oil and butter or ghee. If using a 10” skillet, add two pieces of the skirt steak at a time. Cook until the underside has a nice sear, about 2 minutes. Flip the meat and cook an additional minute for rare steak, or an additional 2-3 minutes for a well-done steak. Remove steak and let rest on a cutting board, and then repeat with remaining steak pieces. If using a 12” or larger skillet, you should be able to fit all four pieces in the skillet at once.
  9. Allow the steak to rest for 10 minutes, then slice across the grain into long, thin strips. Serve immediately with the Brussels sprouts and potatoes.

Notes

  • If you don't have a Coffee Steak Rub, you can make it at home by combining 2 tablespoons finely ground espresso-roast coffee, 2 tablespoons chili powder, 2 tablespoons coconut sugar or brown sugar, 1 teaspoon oregano, 1 teaspoon dry mustard, 1 teaspoon fresh cracked black pepper, and 1 teaspoon sea salt. Whisk the ingredients together in a small bowl, and store any leftovers in an airtight container until next time.

Nutrition Information

Serving 1serving Calories 872kcal (44%) Carbohydrates 37g (12%) Protein 49g (98%) Fat 59g (91%) Saturated Fat 22g (110%) Polyunsaturated Fat 33g Cholesterol 160mg (53%) Sodium 325mg (14%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 872

% Daily Value*

Serving 1serving
Calories 872kcal 44%
Carbohydrates 37g 12%
Protein 49g 98%
Fat 59g 91%
Saturated Fat 22g 110%
Polyunsaturated Fat 33g 194%
Cholesterol 160mg 53%
Sodium 325mg 14%
Fiber 6g 24%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.