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One Pan Balsamic Steak and Veggies

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This one-pan dish combines marinated sirloin steak with roasted veggies in a balsamic glaze, offering a savory and slightly sweet flavor profile. Perfect for a quick weeknight meal, it’s a simple, balanced, and delicious dinner option.

Ingredients

Scale

For the Steak and Marinade:

  • 2 medium-sized grass-fed sirloin steaks, cut into bite-sized pieces or strips
  • ¼ cup Italian dressing
  • ¼ cup balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • Salt and pepper, to taste

For the Veggies:

  • 2–3 cups diced or julienne veggies (e.g., carrots, broccoli, bell peppers)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Balsamic glaze (optional, for drizzling)

Instructions

  1. Prepare the Marinade:
    In a shallow dish, whisk together balsamic vinegar, olive oil, minced garlic, dried rosemary, salt, and black pepper. Add the steak pieces, ensuring each is thoroughly coated. Cover and marinate for at least 30 minutes, or up to 8 hours for a deeper flavor.
  2. Preheat the Oven:
    Preheat your oven to 400°F (200°C).
  3. Sear the Steak:
    Heat a large oven-safe skillet over medium-high heat. Remove steak from the marinade (discard excess marinade) and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
  4. Add the Veggies:
    Toss your diced or julienne vegetables into the skillet with the steak. Season with salt and pepper to taste, and mix gently to coat the veggies in the steak juices and any remaining marinade in the pan.
  5. Roast in the Oven:
    Transfer the skillet to the preheated oven. Roast for 12-15 minutes for medium-rare steak, or adjust the time based on your desired steak doneness and vegetable tenderness.
  6. Rest and Serve:
    Remove the skillet from the oven and allow the steak and vegetables to rest for 5 minutes. Garnish with freshly chopped parsley and drizzle with balsamic glaze, if desired.

Notes

  • Make-Ahead Tips: Marinate the steak the night before to save time. You can also chop the veggies ahead of time.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Not recommended, as vegetables might lose texture upon freezing.

Nutrition

Find it online: https://easyfoodflash.com/one-pan-balsamic-steak-and-veggies/