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Southwest Strip Loin with Skillet Succotash

Southwest Strip Loin with Skillet Succotash

Southwest Strip Loin with Skillet Succotash

Enjoy this recipe equally at the height of summer grilling, or when craving something fresh during the winter, and always with a glass of WinExpert LE21 Grenache Carignan!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings


Strip Loin:

  • 1 tsp. each chili powder, onion powder and cumin
  • 1/2 tsp. each smoked paprika, garlic powder and salt
  • 2 strip loin steaks (about 8 oz each)
  • 2 tbsp. olive oil


  • 2 tbsp. butter
  • 1 each small zucchini, red pepper and onion, diced
  • 1 c. frozen corn
  • 2 cloves garlic, minced
  • 1 c. grape tomatoes, quartered
  • 3 tbsp. finely chopped fresh cilantro or parsley


Strip Loin:

Preheat grill or a cast iron skillet to medium.

Blend chili powder, onion powder, cumin, paprika, garlic powder and salt together until well combined. Set aside 1 tsp. of the spice blend for later. Rub remaining spice blend evenly over steaks. Brush steaks with oil; grill for 3 minutes per side for medium or until cooked to preferred doneness. Transfer steak to clean plate, tent with foil and rest for 5 minutes.


Meanwhile, melt butter in a large skillet over medium heat. Add zucchini, red pepper and onion; suate for 8 to 10 mintes or until softened and starting to brown. Add corn, garlic and reserved spice mixture. Saute an additional 4 to 5 minutes or until heated through. Stir in tomatoes and cilantro and remove from the heat.

Slice steak and serve over succotash.

Download the Quick One Page Instructions Here

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