There’s a special kind of magic in a one-pan meal, especially one that tastes this good and leaves you with delicious leftovers for days. This hearty steak and veggie hash is our go-to for a reason! It’s a savory, satisfying skillet dinner that comes together in a flash. We’re obsessed with it drizzled in a creamy Italian dressing, but it’s just as incredible with a dollop of mayo or a zesty lemon marinade. While I love using bottom round steak, feel free to use your favorite cut. Get ready for this to become your new weeknight favorite!
Ingredients
• ¼ cup / 55 g coconut oil or ghee
• ⅔ cup / 100 g sliced white onions
• 3 cloves garlic, minced
• 1 lb / 455 g medium turnips, peeled and cubed
• 5 oz / 140 g medium carrots, diced
• 1 red bell pepper, diced
• 8 ounces / 225 g boneless steak, thinly sliced
• ⅓ cup / 25 g crushed pork rinds
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon finely ground sea salt
• ⅛ teaspoon ground black pepper
• ½ cup / 120 ml creamy Italian dressing
Instructions
1. Heat the oil in a large frying pan over medium heat. Add the onions and garlic and cook until the onions are translucent, 5 to 7 minutes.
2. Add the turnips, carrots, bell pepper, and steak. Toss to coat, cover, and cook for 15 to 18 minutes, stirring every 3 minutes, until the turnips are fork-tender and the steak is cooked to your liking. Remove the pan from the heat.
3. Add the crushed pork rinds, parsley, thyme, salt, and pepper and toss to coat.
4. Divide the hash evenly among 4 bowls and drizzle each bowl with 2 tablespoons of dressing just before serving.
Nutritional Information
• Recipe Facts
• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Per Serving: Calories: 512 | Total Fat: 37.4 g | Saturated Fat: 16.1 g | Cholesterol: 62 mg | Sodium: 454 mg | Carbs: 17.4 g | Fiber: 4.1 g | Net Carbs: 13.3 g | Sugars: 9.1 g | Protein: 26.6 g
• Macros: 66% Fat | 13% Carbs | 21% Protein
Pro Tips
• For a faster cook time, use a pressure cooker. Sauté the onions and garlic, then add the veggies, steak, and ¼ cup / 60 ml of beef broth. Cook on high pressure for 10 minutes and allow a natural release.
• This hash is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Thaw completely before reheating.
• Don’t be afraid to customize! Swap bottom round for your favorite cut of steak. Instead of creamy Italian dressing, try a dollop of mayonnaise or a zesty lemon turmeric dressing.
FAQ
Q: What kind of steak is best for this hash
A: This recipe is very flexible. We use bottom round steak, but you can easily substitute your favorite cut. Sirloin, flank steak, or even leftover cooked steak work wonderfully in this one-pan steak and veggie hash.
Q: Can I make this steak and veggie hash low-carb or keto
A: Yes, this recipe is designed to be low-carb and keto-friendly, with only 13.3g of net carbs per serving. Using turnips instead of potatoes and crushed pork rinds for crunch makes it a perfect fit for a low-carb lifestyle. Just ensure your creamy Italian dressing is also low in sugar.
Q: How do I store and reheat leftovers
A: This steak hash is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to one month. Reheat gently in a skillet or in the microwave until warmed through. We recommend adding the dressing just before serving for the best texture.
Q: Are there any good vegetable substitutions for this recipe
A: Absolutely. Feel free to customize the vegetables based on your preference or what’s in season. Instead of turnips, you could use radishes or kohlrabi for a similar low-carb option. Zucchini, mushrooms, or broccoli would also be delicious additions to this skillet meal.
