This goes a little against my summertime cooking (trying not to turn the oven on), but is totally in keeping with making it simple. I was inspired by a friend who prepared a chicken this way–straight into a hot cast-iron skillet, along with some herbs and vegetables, topped with a touch of oil and onions over all to keep it moist. I use thyme in this version, but I think rosemary would work well, too. (And if it is really too hot, crank up the grill and use it as your oven.) It is important to use a well-seasoned cast-iron skillet for this, as it is mostly non-stick and the heating properties go a long way to creating a beautiful, golden crust on the steaks.
Prep Time: About 15 minutes
Cook Time: About 45 minutes
1 pound Laura’s Lean Beef Eye of Round cut into 2 steaks
Salt and Pepper to taste
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/4 cup fresh herb sprigs (thyme, parsley, oregano)
1 cup chopped beets
1 cup frozen Brussels sprouts, thawed and sliced in half vertically
9 ounces red-skinned potatoes, cut into 1-inch pieces (roughly)
2 medium onions, thinly sliced
1 tablespoon olive oil
1/4 cup red wine or beef stock
1. Place well-seasoned cast-iron skillet into oven. Heat oven to 425F.
2. While oven is heating, season steaks with salt and pepper to taste, garlic powder and red pepper flakes. When oven is ready, carefully remove skillet and place steak into skillet. Scatter herbs over the steaks. Add the beets, sprouts and potatoes to the skillet. Cover all with sliced onion. Drizzle olive oil over all. Add wine or stock to skillet.
3. Place skillet back into oven and cook 45 minutes, until steak is done and vegetables are all tender and onions are starting to brown.
4. Remove skillet from oven. Let steak rest 5 minutes, then slice into thin pieces and serve all from skillet.
Nutrition information for about 3 ounces (cooked weight) of beef and 1/4-portion of all the vegetables (nutrition info does not include salt and pepper as that is optional and to taste):
Calories 276; Calories from Fat 69 (25% from Fat); Fat 8g; Saturated Fat 2g; Cholesterol 50mg; Sodium 114mg; Carbohydrate 23g; Fiber 5g; Protein 29g; Vitamin A 11%; Vitamin C 69%; Calcium 6%; Iron 24%