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No. 0176 Mediterranean Free recipe

Cast Iron Beef and Roasted Vegetable Skillet

Seared beef chunks roast together with sweet bell peppers, zucchini, carrots, broccoli and onion in one heavy pan, catching every caramelized edge. A sprig of parsley and a squeeze of lemon lift it at the end. Carry the skillet straight to the table for an easy family dinner.

4.5 from 1,422 cooks

Cast iron pan of beef chunks with roasted peppers, zucchini, carrots, broccoli and parsley
Photo: Denys Gromov on Pexels
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oven to 425 F. Toss the carrots, peppers, zucchini, onion and broccoli with 2 tbsp olive oil, paprika, oregano, salt and pepper.

  2. Heat a large cast iron skillet over high heat with the remaining oil. Sear the seasoned beef cubes for 3 to 4 minutes, turning, until browned on most sides, then remove.

  3. Add the vegetables and garlic to the hot skillet, stir once and transfer to the oven. Roast for 20 minutes, until the carrots are tender and the peppers blister at the edges.

  4. Nestle the beef back into the vegetables and roast 5 to 7 minutes more, until the meat is just cooked through with a hint of pink.

  5. Scatter chopped parsley over the top, add a parsley sprig for garnish and serve with lemon wedges.

Tap a step to mark it done.

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