Keto One-Pan Grilled Steak and Vegetables
This keto One-Pan Grilled Steak and Vegetables recipe is a perfect Cuban dish to add to your regular offerings! Anyone who enjoys Cast Iron Skillet, Beef, Steaks is going to absolutely love this low-carb One-Pan Grilled Steak and Vegetables variation. Providing 2 servings, it's bursting with flavor and certain to leave even the pickiest eaters in your house satisfied and wanting more of this amazing Cuban dish! If you like this keto One-Pan Grilled Steak and Vegetables recipe, create an account and add it to your favorites; or better yet, share it with others via the social links above!
Steak is a staple around our house and this simple Keto One-Pan Grilled Steak and vegetable recipe makes it easy to get a great meal in no time. Plus, with the added convenience of a cast-iron skillet, I get a simple one-dish solution from stovetop to oven!
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- 1 (8 ounce) rib-eye steak or sirloin
- olive oil, or as needed, divided
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 Japanese eggplant, sliced into rounds
- 1 cup halved Brussels sprouts
- sea salt to taste
- freshly ground black pepper to taste
- Preheat the grill to 350 degrees F (175 degrees C).
- Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
- Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
- Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
- Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
- Place steak in the hot pan. Cook until browned, about 3 minutes.
- Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.