Southwest Strip Loin with Skillet Succotash

strip loin

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


  • 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 cup frozen corn
  • 2 cloves garlic, minced
  • 1 cup grape tomatoes, quartered
  • 3 tbsp finely chopped



  • 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; sauté for 8 to 10 minutes or until softened and starting to brown.
  • Add corn, garlic and reserved spice mixture. Sauté 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.


Recipe Tip:

For an extra kick, add a good dash of your favourite hot sauce to the succotash.

Absolutely tasty Strip Loin dish, enjoy with a glass of Winexpert™ LE21 Grenache Carignan!!


To Download Full Recipe Click Here.


Southwest Strip Loin with Skillet Succotash Video


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