One-Pan Steak and Spring Vegetables: Your Ultimate 20-Minute Weeknight Dinner
Dinner in just 20 minutes? With this one-pan steak and spring vegetables, that’s a big HECK YES. The meat is seasoned with a simple herb mix and served with bright, fresh seasonal veggies. Plus, the best part is it all comes together in just one pan! This delightful recipe serves 4.
In our busy lives, finding delicious and healthy dinner recipes that don’t take hours to prepare can feel like a quest for the Holy Grail. That’s why I’m thrilled to share another fantastic one-pan skillet meal with you today! While my husband and I enjoy experimenting with more elaborate recipes once a week, for the everyday hustle, I crave simplicity and efficiency in the kitchen. This recipe delivers exactly that: minimal effort, maximum flavor, and unbelievably quick cleanup.
Even if the weather outside isn’t quite cooperating, as it often isn’t (we’re currently experiencing a chilly, snowy “spring”!), the thought of fresh, vibrant produce is enough to inspire. A recent teaser of glorious weather last week sparked the idea for this spring-centric dish, bringing the freshness of the season right into our homes, regardless of what the window shows.
Why One-Pan Meals Are a Game-Changer for Busy Weeknights
One-pan meals are a true culinary hero, especially for anyone looking to simplify their cooking routine without compromising on taste or nutrition. The beauty of a dish like this one-pan steak and spring vegetables lies in its inherent efficiency. Imagine: all the components of a balanced meal – protein and vibrant veggies – cooking harmoniously in a single skillet. This not only significantly reduces cleanup time, freeing you up for other activities, but it also allows the flavors to meld beautifully, creating a more cohesive and deeply satisfying dish.
The shared cooking environment of a single pan means that the juices from the perfectly seared steak infuse into the tender-crisp vegetables, while the aromatic herbs and spices permeate every bite. It’s a symphony of flavors achieved with minimal fuss, making it the ideal solution for those nights when you want something homemade and delicious but are short on time and energy. Plus, the ease of simply transferring from pan to plate makes presentation effortless and inviting.
The Star of the Show: Perfectly Cooked Steak
This recipe features a tender and flavorful steak, seasoned with a simple yet effective spice mix. The blend consists of pantry staples you likely already have on hand: dried parsley, dried basil, dried thyme, salt, and black pepper. This combination creates a savory, earthy profile that complements the richness of the steak beautifully, without overpowering its natural taste.
While the recipe specifically calls for flank steak, which is known for its robust flavor and quick cooking time, you have options! Skirt steak is another excellent choice, offering a similar texture and rapid cooking. For those who prefer different cuts, sirloin steak or even a New York strip can be used; however, keep in mind that cooking times will vary depending on the thickness and type of cut. The key to a perfectly cooked steak, regardless of the cut, is achieving a beautiful sear on the outside while maintaining your desired internal doneness. We’ll dive into specific temperatures shortly, but a reliable meat thermometer will be your best friend here.
Celebrating Spring with Fresh, Vibrant Vegetables
What truly makes this dish shine is its celebration of spring produce. We’re pairing our seasoned steak with my favorite seasonal heroes: fresh asparagus, sweet cherry tomatoes, and bright green peas. This combination isn’t just visually appealing; it’s a delightful medley of textures and flavors that scream “spring!”
- Asparagus: These tender green spears are a hallmark of spring. They cook quickly, offering a crisp-tender bite and a slightly earthy flavor that pairs wonderfully with steak. Asparagus is also packed with vitamins K and A, and folate.
- Cherry Tomatoes: Halved cherry tomatoes add a burst of juicy sweetness and acidity, cutting through the richness of the steak. Their vibrant color and fresh taste are essential for balancing the dish. They’re also a great source of Vitamin C and antioxidants.
- Green Peas: A touch of frozen peas (or fresh, if you can get them!) brings a pop of delicate sweetness and a tender texture. They cook in mere minutes and are a fantastic source of protein and fiber, making them a healthy addition to any meal.
This simple trio, elevated with a fragrant touch of minced garlic and bright lemon zest, truly encapsulates the essence of springtime dining. The lemon zest adds a refreshing tang that brightens all the flavors, making each bite feel fresh and invigorating.
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Kitchen Essentials for This Recipe
To whip up this effortless meal, you’ll need just a few basic kitchen tools:
- Small Mixing Bowl: Perfect for combining the dry herb blend before seasoning your steak.
- Large Skillet or Cast Iron Skillet: The hero of this one-pan wonder! A good quality skillet (10-12 inches) will ensure even cooking and a beautiful sear on your steak.
- Cutting Board: Essential for prepping both your spring vegetables and for resting and slicing the cooked steak.
- Chef’s Knife & Butcher Knife: A sharp chef’s knife will handle the vegetable prep, while a butcher knife is ideal for slicing the steak into perfect portions.
- Meat Thermometer: A crucial tool for achieving your desired steak doneness with precision.
More tasty steak recipes: Miso Marinated Steak Salad | Chipotle Lime Flank Steak | Chili Coffee Rubbed Steak | Balsamic Glazed Grilled Flank Steak
Here’s How To Make One Pan Steak
The beauty of this recipe lies in its incredibly simple, two-step process, all contained within a single pan. This approach minimizes effort while maximizing flavor, making it perfect for even the busiest evenings.
Cook Steak
First, you’ll prepare a quick and savory seasoning blend. Chances are, all the dried herbs you need—parsley, basil, thyme, salt, and pepper—are already waiting in your spice rack. Mix them in a small bowl, then generously sprinkle this aromatic blend over your flank steak, ensuring both sides are well coated for maximum flavor penetration. Next, melt a tablespoon of butter in your large skillet over medium-high heat. Once the butter is shimmering and just starting to brown, add your seasoned steak. Cook the steak to your desired internal temperature, turning once to get a beautiful sear on both sides. For medium-rare, this typically takes about 4-5 minutes per side for a flank steak, but always refer to a meat thermometer for accuracy. Once cooked, remove the steak from the skillet and let it rest on a cutting board. Resting is crucial as it allows the juices to redistribute, ensuring a tender and moist steak when sliced.
Cook Vegetables
While your steak is resting and its juices are settling, the vegetables get their turn in the same pan, soaking up all that delicious residual flavor. Add the remaining tablespoon of butter to the skillet over medium heat. Once melted, toss in the minced garlic, fresh asparagus pieces, and halved cherry tomatoes. Sauté these for a quick 3-4 minutes, stirring occasionally, until the asparagus turns a vibrant green and is crisp-tender. You want them cooked through but still with a slight bite.
Finally, stir in the frozen peas, fresh lemon zest, and the remaining salt and pepper. Cook for just another 1-2 minutes, or until the peas are fully warmed through and the lemon zest has released its aromatic oils, adding a bright, zesty finish to the dish. Once done, all that’s left is to thinly slice your rested steak against the grain and serve it gloriously atop your perfectly cooked spring vegetables. It’s a truly harmonious and satisfying meal!
Need inspiration for spring cooking? Check out my Spring recipes page for some tasty ideas.
Got Questions? We’ve Got Answers!
What temperature should the steak be when it’s done?
Achieving your preferred steak doneness is crucial for a perfect meal. This largely depends on personal preference! While I might adore a medium-rare steak, others prefer a more cooked-through medium. Here’s a handy quick-reference guide for internal temperatures:
- Rare: 120 to 130˚F (49-54°C) – Cool red center.
- Medium Rare: 130 to 135˚F (54-57°C) – Warm red center.
- Medium: 135 to 145˚F (57-63°C) – Warm pink center.
- Medium Well: 145 to 155˚F (63-68°C) – Slightly pink center.
- Well Done: 155 to 165˚F (68-74°C) – Little to no pink.
Remember that the steak’s temperature will rise a few degrees after it’s removed from the heat (this is called “carryover cooking”), so it’s often best to pull it off the heat just before it reaches your target temperature.
Can I use frozen vegetables?
Absolutely! Frozen peas are a fantastic, convenient option for this recipe, and I use them regularly. For asparagus, you can certainly use frozen as well, but be aware that its cooking time will be shorter than fresh asparagus since it’s typically blanched before freezing. Make sure to adjust the cooking time accordingly to prevent them from becoming overcooked and mushy. If using frozen asparagus, add it to the pan after the fresh tomatoes have had a couple of minutes to cook, ensuring everything finishes at the perfect texture.
A Few Tips & Tricks for a Perfect Meal
- Invest in a Good Meat Thermometer: This cannot be stressed enough! A reliable instant-read thermometer is the absolute best way to ensure your steak is cooked to your exact preference every single time, avoiding overcooked or undercooked results.
- Spice It Up: If you enjoy a bit of heat, consider adding 1/2 teaspoon of red pepper flakes to the spice rub for your steak. It will give a subtle kick that beautifully complements the savory herbs.
- Steak Alternatives: While flank steak is fantastic, if you can’t find it, skirt steak is an excellent substitute, offering a similar texture and quick cooking time. Other cuts like sirloin steak or even a thin-cut New York strip can also work. Just remember that cooking times will vary significantly based on the cut and thickness, so keep that trusty thermometer handy!
- Don’t Overcrowd the Pan: For best results, ensure you’re using a skillet large enough to accommodate the steak and vegetables without overcrowding. Overcrowding can lower the pan’s temperature, leading to steaming instead of searing, which means less flavor and a less desirable texture. Cook in batches if necessary.
- Rest the Steak: Always rest your steak for at least 5-10 minutes after cooking. This allows the juices, which have been drawn to the center by the heat, to redistribute throughout the meat, resulting in a much more tender and juicy slice.
- Serve with a Starchy Side: While this dish is a complete meal on its own, a simple starchy side can elevate it. I highly recommend these crunchy fried Mexican potatoes for a delicious contrast, or consider serving it with fluffy rice, quinoa, or a slice of crusty bread to soak up all the flavorful pan juices.
- Add a Finishing Touch: A sprinkle of fresh chopped herbs (like parsley or chives) right before serving can add an extra layer of freshness and visual appeal.
One Pan Steak and Spring Vegetables
equipment
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Wusthof Knife Set
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Utility Cutting Board
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Wusthof Classic Artisan Butcher Knife
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Dreamfarm Clongs 12-Inch
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Le Creuset Signature Iron Handle Skillet, 9-Inch
ingredients
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp salt divided
- 1 tsp black pepper divided
- 2 Tbsp unsalted butter divided
- 1 flank steak about 2 lbs
- 1 clove garlic minced
- 1 lb fresh asparagus trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup frozen peas
- 1 1/2 tsp fresh lemon zest
instructions
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In a small bowl, stir together dried parsley, dried basil, dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning evenly all over the steak.
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Melt 1 Tbsp butter in a large skillet over medium-high heat. Once melted, add steak and cook until desired doneness. It took me about 4 to 4 minutes per side to reach medium rare. Remove steak to a cutting board and keep warm.
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Melt the other Tbsp butter in the same skillet over medium heat. Add garlic, asparagus, and tomatoes. Cook, stirring occasionally, for 3 to 4 minutes until asparagus is bright green and crisp-tender.
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Stir in peas, lemon zest, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for another 1 to 2 minutes until the peas are warmed through.
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Slice steak and place on top of the vegetables. Serve immediately.
We hope you enjoy this quick, delicious, and easy one-pan steak and spring vegetables recipe. It’s perfect for bringing the fresh flavors of spring to your table any night of the week!