Try this quick, delicious recipe for a taste of summer ease

With Summer in full swing and family members battling to make it to the dinner table together, we here at KaTom are on the lookout for yummy, quick recipes to suit the season.

Vice President of e-commerce Paula Chesworth tried out this great, weeknight recipe from Bon Appetit Magazine and it certainly was a hit. Paula’s son Jack and husband John, our vice president of business development, were definitely ready for a second helping. The Lodge Logic Cast Iron Skillet turned dinnertime into a nearly one dish dash.

Lodge Logic cast iron provides a uniquely pre-seasoned coating to take all the complications and need for extra time out of the equation. Simply slip it out of the box, give it a quick wipe, and you’re ready to go. Even better, this versatile cookware can be used on your stovetop or in the oven.

All you’ll need to recreate this delicious dinner is your Lodge cast iron skillet, your Duralex unbreakable bowls for prep and serving, and just a few short minutes to prepare what will certainly become a summer staple.

brussels sprouts cookingIngredients

  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 4 tablespoons vegetable oil, divided
  • 1 pound Brussels sprouts, halved
  • 8 ounces flank or skirt steak, thinly sliced against the grain
  • Kosher salt
  • 4 scallions, whites chopped, greens sliced
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped and peeled ginger
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno chile or jalapeño, sliced into rings
  • Steamed rice (for serving)


Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small Duralex bowl; set sauce aside.

Heat 2 tablespoons oil in a large Lodge Logic Cast Iron skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out Lodge Cast Iron skillet.

Season steak with salt. Heat 1 tablespoon oil in same Lodge Logic skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.

Heat remaining 1 tablespoon oil in same Lodge skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussels sprouts and steak to Lodge Logic skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Staub Gray Cocotte and Lodge Cast Iron Pan

Now, for those of you who are feeling ambitious, Paula paired the Asian Infusion Brussels Sprouts and Steak Stir Fry with a Classic Rice Pilaf prepared in a Staub Cast Iron Cocotte. The Cast Iron Cocotte comes pre-seasoned and provides even heating for a flawless pilaf. This fragrant dish pairs well with the rich flavors of the Brussels and beef.

long grain rice bowlIngredients

  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra virgin olive oil
  • 1/2 c. finely diced white or yellow onion
  • 2 bay leaves (preferably Turkish)
  • 2 c. long grain rice
  • 4 c. simmering chicken stock
  • Salt, to taste


Preheat oven to 350° F. Place a heavy bottomed, ovenproof sauce pan over medium heat. Add the butter and oil and heat through. Stir in onions and bay leaves, and cook until onions are tender and translucent, about 5 minutes.

Add rice and stir completely with hot fat. Do not allow the rice to brown.

Pour in simmering chicken stock and season with salt. Bring to a boil. Cover pot tightly and place in the oven. Bake until the liquid is absorbed and rice is fluffy and tender, about 20-25 minutes (or longer for brown rice).

Transfer cooked rice to a serving dish and fluff rice with a fork. Remove and discard the bay leaves & serve immediately.

Peas, carrots, salsa, asparagus, corn, broccoli, and many other vegetables can be added for a slight variation on the recipe. Coconut milk can also be substituted for chicken stock.

Recipe provided by Viking Cooking School

Recipe provided by Viking Cooking School

Chelsea B. Sanz
Chelsea B. Sanz

Chelsea Sanz has lived in East Tennessee since her family moved here from South Florida just before she started high school. While she initially begrudged her new home state, she eventually realized she had come to not only love it, but to “bleed orange” as University of Tennessee Volunteers fans here like to say. She and her boyfriend Hunter, a trail worker for Great Smoky Mountains National Park, enjoy exploring the nation’s most visited national park and coming up with their own farm-to-table recipes.

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