The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.
Photography by Rich Smith
Tania Doyley, Ooltewah
“I love this meal because it’s delicious, and it reminds me of family and my Latino culture. The mix of herbs, spices, and deep flavor speaks to the love my mom, aunts, and grandmother always expressed through meals when we gather.” – Tania Doyley
1 Tbsp. adobo seasoning or salt
1 tsp. ground cumin
1 tsp. oregano
¼ tsp. black pepper
3 garlic cloves, minced
⅓ cup cilantro, chopped
1½ lbs. beef top round or flank steak, sliced into strips, ½-inch thickness
1/2 lime, juiced
1/4 orange, juiced
1 tsp. white or apple cider vinegar
1 Tbsp. olive oil
½ bell pepper, sliced
½ onion, sliced
6 sweet peppers (red, yellow, and orange), sliced
Additional salt, to taste
Combine spices, garlic, and cilantro. Optional: grind ingredients into a paste using a mortar and pestle or a food processor.
In a bowl, add the sliced meat, seasoning mixture, lime juice, orange juice, and vinegar. Stir to combine.
Cover and refrigerate for a minimum of 1 hour or up to 24 hours.
Heat skillet over medium heat, then pour in olive oil. Add the meat and cook for 20-30 minutes, stirring regularly.
Remove the meat and set aside. Add bell pepper, onion, and sweet peppers to the skillet. Season with salt and sauté for 5-10 minutes.
Return steak to the skillet and mix to combine the meat and veggies.