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Here’s a quick and easy dinner recipe for a busy evening, these one-pan Skillet Roasted Vegetable and Steak Tacos cook quickly and look so pretty too. Juicy and flavorful steak, sliced into strips and topped with sweet red peppers, cherry tomatoes and corn.
We are officially entering the crazy busy time of the year. The few days before Christmas when our calendars tend to fill with various parties and activities and dinner always seems to be rushed. Well, even though dinner may be rushed, it certainly doesn’t need to be boring. These Skillet Roasted Vegetable and Steak Tacos are a life-saver on a busy evening. They come together in minutes, taste great and look pretty, too.
This recipe is the perfect size for one or two people. I start out with a Top Sirloin Steak, Beef Strip, Rib Eye or any other steak that’s about 3/4 to 1-inch thick. I pat it dry, season it with salt and black pepper and place it in a skillet where it will cook quickly on the stove and finish the cooking in the oven.
After the steak has cooked, I remove it from the skillet, place it on a plate and cover it. Then, I slice a red pepper into strips and toss it into the skillet along with a cup of corn kernels and a handful of cherry tomatoes and garlic. The skillet is placed back in the oven so that the vegetables can cook for a few minutes. Although I used red pepper, corn and tomatoes, feel free to add or substitute other vegetables. Make this recipe your own.
I can’t tell you how happy it makes me when I’m able to put together a meal that’t not only quick but delicious too. Roasting the vegetables really brings out the flavor while leaving a slight crunch to them. This one-pan meal means you have only one pan to clean which is an added bonus. Garnish the tacos with cilantro and enjoy!
Skillet Roasted Vegetable and Steak Tacos
- 6 ounce to 8- steaks , about 3/4-inch thick (beef strip, rib eye or other steak)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil
- 2 red peppers , sliced into strips
- 1 cup frozen corn kernals , thawed
- 1 cup cherry tomatoes
- 2 cloves garlic , sliced
- 4-6 flour tortillas
- Cilantro (for garnish)
- Turn on the oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Put the cast iron skillet on the rack to heat up with the oven.
- Pat dry the steaks with paper towels. Sprinkle both sides of each steak with the salt and pepper.
- Turn on the stove burner to high heat.
- After the oven has preheated, reduce the oven temperature to 400 degrees F. Very carefully remove the hot cast iron skillet from the oven, using your thickest oven mitts or pads. Place the skillet on the stovetop burner.
- Add the canola oil to the pan, it will sizzle.
- Using long kitchen tongs, place the steaks on the hot pan.
- Cook the steaks for 30 seconds on each side, then flip each steak over. Cook the steaks for an additional 30 seconds on the other side.
- Using your oven mitts, carefully transfer the skillet with the steaks back in the oven. Turn off stove burner.
- Roast the steaks in the oven for an additional 4 minutes. Carefully turn the steaks over and roast for another 4 minutes for medium-rare steak. If you prefer your steak closer to medium, add 2 minutes to the oven time.
- Carefully remove the skillet from the oven. Place the steaks on a plate and cover with foil. Add the vegetables to the skillet and sprinkle with a pinch of salt and a pinch of black pepper and an additional tablespoon of oil. Place skillet back into the oven to cook the vegetables for 5 minutes.
- Slice the steak diagonally into thin slices and arrange on a tortilla. Top with roasted vegetables and cilantro.
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