Easy Steak Corn Skillet Supper
Savor the flavors of a hearty, one-pan wonder with this Easy Steak Corn Skillet Supper. Perfect for busy weeknights, this recipe combines tender, paprika-seasoned steak bites with sweet corn kernels, juicy cherry tomatoes, and fragrant red onion, all cooked to perfection in a buttery, garlic-infused skillet. Ready in just 30 minutes, this dish offers a delicious balance of protein and vibrant veggies, finished with a fresh sprinkle of parsley for a pop of herbal brightness. Whether you’re looking for a quick family dinner or an effortless meal for entertaining, this steak skillet recipe delivers bold, comforting flavors in every bite. Serve it straight from the pan for a rustic presentation, paired with crusty bread or a crisp green salad!
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Recipe Information
Ingredients
- 1 pound steak (sirloin or ribeye, cut into 1-inch cubes)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1.5 cups corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the cubed steak with paprika, salt, and black pepper, then add it to the skillet in a single layer.
Cook the steak for 1-2 minutes on each side until browned but not fully cooked through. Remove the steak pieces from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the diced red onion and minced garlic.
Cook for 2-3 minutes, stirring frequently, until fragrant and the onion becomes translucent.
Add the corn kernels and cherry tomatoes to the skillet. Stir and cook for 4-5 minutes until the vegetables are tender and slightly caramelized.
Push the vegetables to one side of the skillet, then add the butter to the empty space. Allow it to melt and mix it slightly with the veggies.
Return the steak pieces to the skillet and stir everything together. Cook for an additional 3-4 minutes or until the steak is cooked to your desired level of doneness.
Sprinkle the chopped fresh parsley over the skillet and give it one final stir.
Serve hot, straight from the skillet, with optional crusty bread or a side salad.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
