Oaxacan Spiced Sirloin with Roasted Summer Squash

Seared beef sirloin strips seasoned with chili, Mexican oregano, and garlic, served over a colorful medley of tender zucchini and yellow squash.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $6.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Carb
• Low-Calorie
• Paleo
• Halal
• Kosher
• Low-Saturated-Fat

Tags

• sauté
• healthy
• smoky
• fresh

Ingredients

• 2 pound beef sirloin steak (trimmed, sliced into 1/2-inch strips)
• 2 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 pound zucchini (sliced into half-moons)
• 1 pound yellow squash (sliced into half-moons)
• 1 lime (medium, juiced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Toss the sliced sirloin strips with chili powder, dried oregano, garlic powder, 1 teaspoon of kosher salt, and black pepper until evenly coated.
2. Heat 1 tablespoon of olive oil in a heavy cast-iron skillet over high heat. Sear the sirloin strips in a single layer for 3 to 4 minutes total, turning once, until browned on the exterior with juices running clear. Transfer beef to a warm plate.
3. Lower heat to medium-high and add the remaining 1 tablespoon of olive oil. Add the sliced zucchini, yellow squash, and remaining 1/2 teaspoon kosher salt. Sauté for 5 to 7 minutes until tender with golden charred edges.
4. Drizzle fresh lime juice over the vegetables and sirloin, toss together gently, and finish with fresh cilantro before serving.

Notes

Ensure the skillet is smoking hot before adding the beef strips so they get a deep sear without overcooking.

Nutrition (per serving)

• Calories: 315
• Protein: 37 g
• Carbohydrates: 8.6 g
• Fat: 15.4 g
• Fiber: 2.7 g
• Sodium: 692 mg
• Saturated Fat: 4.7 g
• Sugar: 4.7 g
• Cholesterol: 101 mg