I really love flank steak. I love it so much that I typically buy it in bulk so that I can portion it up and do different things with it. Does that sounds weird? Am I talking dirty about flank steak? 😂🤷🏻‍♀️ Oh, well. I mean when you fix things like this Steak, Sweet Potato & Veggie Skillet with Lime, you’d probably talk dirty about flank steak too.

I had my final portion of bulk flank steak hanging out in the refrigerator. And I wanted to make something quick and something good. I mean, flank steak isn’t cheap, so you don’t really want to waste it- ya know? This Steak, Sweet Potato & Veggie Skillet is just that. Something good. Real good. It’s absolutely delicious and only took about a half hour to make.

Let me show you how I made this Steak, Sweet Potato & Veggie Skillet with Lime 👇🏻

Remove your flank steak from the refrigerator and slice it into strips (slicing against the grain). You want thin strips that are about 2 inches long.

Place your sliced steak in a medium sized bowl. Add 1 Goya seasoning packet, the juice of 1 lime (about 3 tbsps), and toss it together. Let it marinate and come to room temperature while you prep the other ingredients.

In a separate medium bowl, add 2 diced bell peppers, half of a diced onion, and 2 quartered and sliced zucchini. Season with salt and pepper and squeeze half of a lime (about 2 tbsp) and stir.

Add 1 tbsp of oil to a large cast iron (or non-stick skillet) over medium heat and add 1 cubed sweet potato.

Cook, stirring occasionally, until the potatoes are tender, about 6-8 minutes. Remove the potatoes from the skillet to a bowl or plate and set aside.

Next, increase the heat to the skillet to medium-high and add another 1 tbsp of oil. Add the marinated flank steak, discarding any excess marinade. You may need to cook the steak in 2 batches so that it’s not overcrowded in the skillet. (If you cook in 2 batches, add another tbsp of oil if needed)

Give the steak a good sear on one side, about 2-3 minutes, and then flip and sear for another 2-3 minutes on the other side.

Remove the cooked steak to a bowl and set aside.

Without wiping out the skillet, add the remaining tbsp of oil to the skillet and add the pepper-onion-zucchini mix.

Cook the veggies until they are tender-crisp, about 3-5 minutes.

Then add the sweet potatoes back to the skillet, along with 4 minced garlic cloves.

Squeeze in the juice of the remaining 1/2 lime and season everything with salt and pepper.

Add the flank steak (and any juices in the bowl) back to the skillet and toss just until the steak is warmed back up a little, about 1 minute. Remove from heat. Add some fresh parsley or cilantro and serve with some extra lime wedges.

Totally glorious.

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love!

Steak, Sweet Potato & Veggie Skillet with Lime

Both healthy and filling. Quick and delicious. This Steak, Sweet Potato & Veggie Skillet with Lime is super customizable and on your table in about a half hour.

Prep Time 10

Cook Time 25

Total Time 35

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Lb Flank Steak, sliced into 2” long strips by 1/8”-1/4” thickness (Sliced against the grain)
2 Large Limes
1 Goya Steak Seasoning Packet
2 Medium Zuchinni, quartered and sliced into 1/2” slices
2 Large Bell Peppers, cut into large dices (Any color)
1/2 Large Sweet Onion, cut into large dices
1 Large Sweet Potato, cut into 1/2” cubes
4 Garlic Cloves, minced
3 Tbsp Olive Oil
1/4 Cup Fresh Cilantro or Parsley, chopped
Salt and Pepper

Instructions

Remove the flank steak from the refrigerator, slice, and stick in a medium bowl. Add the juice of 1 lime (or about 3 tbsp worth) and the Goya seasoning packets. Toss it together. Let the steak marinate and come to room temperature while you do the rest of the prep.
Add the diced bell peppers, onion, and zucchini to a medium bowl. Squeeze half of a lime (about 2 tbsp lime juice) over the veggies and season with salt and pepper and stir.
Now in a large cast iron skillet (or non stick skillet) over medium heat, add 1 tbsp of olive oil. Add the sweet potatoes and cook, stirring occasionally until the potatoes are tender, about 6-8 minutes. Remove the potatoes to a bowl.
Increase the heat to medium-high and add another 1 tbsp of olive oil. Add the steak slices (you may need to cook in 2 batches to not overcrowd) and sear on one side, about 2-3 minutes. Then flip and sear on the other side, 2-3 minutes. Remove the steak to a separate bowl.
Without wiping out the skillet, add the final 1 tbsp of olive oil to the skillet. Add the peppers, onion, and zucchini and cook until the veggies are tender-crisp, about 3-5 minutes. Add the sweet potatoes back to the skillet along with the minced garlic.
Squeeze the other half lime into the skillet (about 2 tbsp of lime juice) and season everything with salt and pepper.
Add the flank steak back to the skillet, along with any juice in the bowl. Remove the skillet from the heat and add the fresh herbs. Serve with extra lime wedges if desired. Enjoy!