Beef and Vegetable Skillet with Rosemary

Strips of flank steak sear fast in a hot cast iron pan, then get pushed aside so zucchini, bell pepper, and mushrooms can pick up the browned bits left behind. Rosemary and a splash of beef broth pull the whole skillet together into a dinner that leans heavily on vegetables while still giving the meat-eaters at your table plenty to dig into.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil, divided
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, quartered
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1/3 cup low-sodium beef broth
• 1 tbsp balsamic vinegar

Instructions

1. Season the sliced steak with half the salt and pepper. Heat 1 tablespoon olive oil in a large cast iron skillet over high heat until it shimmers.
2. Sear the steak in a single layer for 1 to 2 minutes per side, until browned but still pink in the center. Transfer to a plate and tent with foil.
3. Add the remaining olive oil to the skillet along with the zucchini, bell pepper, mushrooms, and onion. Cook over medium-high heat for 6 to 8 minutes, stirring occasionally, until the vegetables soften and pick up color.
4. Stir in the garlic and rosemary and cook for 1 minute, until fragrant.
5. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
6. Return the steak and any accumulated juices to the skillet, season with the remaining salt and pepper, and toss everything together for 1 minute to warm through. Serve immediately.

Nutrition Facts (per serving)

Spoon any extra pan juices over the top before serving so nothing browned and flavorful goes to waste.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.