Go Back
–+ servings
Steak with Tomato and Onions
Print Recipe
No ratings yet

Cast Iron Steak with Tomatoes and Onions

Juicy cast iron steak rubbed with spices and topped with fresh tomato and onion pico. An easy 30-minute skillet dinner that works for tacos, burritos, or bowls
Prep Time10 minutes
Cook Time10 minutes
Resting Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cast iron steak, skillet steak, steak with pico
Servings: 4 servings
Calories: 331kcal
Author: Courtney

Ingredients

Cast Iron Steak

  • 1 lb steak such as sirloin, flank, or strip
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder

Tomatoes and Onions

  • 6 Roma tomatoes halved then sliced
  • 1/2 cup white onion halved then sliced
  • 1/2 cup fresh cilantro chopped
  • 1 tablespoon olive oil
  • 2 tablespoon lime juice or vinegar
  • Salt to taste
  • 1 small jalapeño seeded, sliced - optional

Instructions

  • Pat steak dry and rub with salt, black pepper, granulated garlic, granulated onion, chili powder, Worcestershire sauce, and if using, cumin and chipotle.
    1 lb steak, 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon chipotle powder
  • Heat olive oil in a cast iron skillet over medium-high heat. Add the steak and sear for 3 to 4 minutes per side for whole cuts. For strips, cook 3 to 5 minutes total, tossing occasionally. Cook to your preferred doneness (medium rare 130–135°F, medium 135–145°F).
  • Remove steak and let rest for 10 minutes before slicing against the grain if whole.
  • While the steak rests, combine tomatoes, onion, cilantro, olive oil, lime juice or vinegar, salt, and jalapeño if using. Stir and let sit 5 minutes.
    6 Roma tomatoes, 1/2 cup white onion, 1/2 cup fresh cilantro, 1 tablespoon olive oil, 2 tablespoon lime juice, Salt, 1 small jalapeño
  • Slice the steak and serve topped with fresh tomatoes and onions.

Notes

Optional Add-ins: Cumin and chipotle add warmth and smokiness. Use one or both depending on your taste.
Steak Doneness: Medium rare 130–135°F, medium 135–145°F. Use a thermometer for accuracy.
Storage: Refrigerate cooked steak up to 3 days or freeze slices for 2 months. Pico is best fresh.
Reheat: Warm steak gently in a skillet or microwave.

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 8g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 673mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1084IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 3mg