Looking for a meal that’s quick, delicious, and requires minimal clean-up? Look no further than One Pan Balsamic Steak and Veggies! This is one of those meals that feels like a treat, but it’s simple enough to whip up on a busy weeknight. Tender steak seared to perfection, paired with roasted veggies soaked in a tangy balsamic glaze—what could be better? It’s a one-pan wonder that combines savory flavors with the rich sweetness of balsamic, all while keeping your kitchen mess-free. Trust me, once you try this dish, it’ll be in heavy rotation in your weeknight meal lineup!
Why You’ll Love One Pan Balsamic Steak and Veggies
Effortless Cleanup: As the name suggests, this is a one-pan dish, so you won’t be left with a sink full of dishes. Simply prep the ingredients, toss them in the pan, and enjoy!
Flavor-packed: The balsamic glaze infuses the steak and vegetables with a rich, tangy-sweet flavor that’s absolutely mouthwatering. The savory steak pairs perfectly with the sweet and savory veggies, making every bite a burst of goodness.
Quick and Easy: With just a few simple ingredients and minimal prep, you’ll have a meal ready in no time. Plus, it’s easy enough for beginners to tackle!
Healthy and Satisfying: You’re getting a good balance of protein from the steak and fiber from the veggies, making this a filling and nutritious meal that doesn’t skimp on flavor.
Customizable: Feel free to switch up the veggies depending on what you have on hand or your preferences. You can use anything from bell peppers to zucchini to mushrooms—there are endless possibilities!
Ingredients
Here’s what you’ll need for One Pan Balsamic Steak and Veggies:
For the Balsamic Steak:
- Steak (Sirloin, Ribeye, or Filet): The star of the show! Choose your favorite cut of steak that’s perfect for pan-searing.
- Olive Oil: To sear the steak and create that delicious crispy crust.
- Garlic Powder: For a savory depth of flavor.
- Onion Powder: Adds a little extra sweetness to the steak’s seasoning.
- Salt and Pepper: For the basics! Seasoning is key to enhancing the natural flavors of the steak.
- Balsamic Vinegar: This gives the steak and veggies that rich, tangy sweetness that pulls the entire dish together.
- Honey or Maple Syrup (optional): If you want a touch of extra sweetness, this can help balance the tanginess of the balsamic.
For the Roasted Veggies:
- Potatoes (baby or diced): These will roast up beautifully and absorb all the flavors of the balsamic glaze.
- Carrots: Sweet and tender when roasted, they pair perfectly with the balsamic.
- Bell Peppers (red, yellow, or orange): Add color, crunch, and a touch of sweetness.
- Zucchini (optional): Tender and slightly crisped when roasted, this adds great texture.
- Olive Oil: For tossing the veggies before roasting.
- Salt and Pepper: To season the veggies and enhance their natural flavors.
- Dried Herbs (such as thyme or rosemary): These will add depth and aroma to the roasted veggies.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking!
Step 1: Preheat Your Pan and Season the Steak
Heat a large oven-safe skillet over medium-high heat. While it heats up, season the steak generously with salt, pepper, garlic powder, and onion powder on both sides. You want that seasoning to really penetrate the meat.
Step 2: Sear the Steak
Add olive oil to the hot skillet. Once it’s shimmering, place the steak in the pan and sear it for 3-4 minutes on each side (for medium-rare to medium). For a more well-done steak, cook it for a few extra minutes on each side. Once the steak is cooked to your liking, remove it from the pan and set it aside.
Step 3: Prepare the Veggies
While the steak is resting, prepare your vegetables. In a bowl, toss the potatoes, carrots, and bell peppers with olive oil, salt, pepper, and dried herbs. If you’re using zucchini, add it to the bowl as well.
Step 4: Roast the Veggies
Add the seasoned veggies to the same pan you cooked the steak in. The residual flavors from the steak will help elevate the vegetables. Spread them out evenly in the pan and roast them in the oven at 400°F (200°C) for 20-25 minutes, or until they are tender and lightly caramelized.
Step 5: Make the Balsamic Glaze
While the veggies are roasting, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring it to a simmer over medium heat and let it cook for 3-5 minutes, or until it thickens slightly. Set aside.
Step 6: Finish and Serve
Once the veggies are done roasting, return the steak to the pan. Drizzle the balsamic glaze over the steak and veggies, letting the sauce soak into everything. Slice the steak against the grain and serve it alongside the roasted veggies.
Nutrition Facts
Servings: 4
Calories per serving: 450
Total Fat: 23g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 500mg
Total Carbohydrate: 30g
Dietary Fiber: 6g
Sugars: 12g
Protein: 32g
Vitamin A: 90%
Vitamin C: 40%
Calcium: 4%
Iron: 15%
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
How to Serve One Pan Balsamic Steak and Veggies
Fresh Salad: Pair with a side of fresh greens, such as arugula or spinach, for a light and refreshing contrast to the rich flavors of the steak and veggies.
Grilled Bread: Serve with crusty bread on the side to soak up any leftover balsamic glaze or juices from the pan.
Rice or Quinoa: If you’re looking for something to soak up the sauce, a side of fluffy rice or quinoa would be a perfect addition.
Additional Tips
- Rest the Steak: After searing, let the steak rest for about 5 minutes before slicing. This helps the juices redistribute and keeps the steak tender and juicy.
- Customize the Veggies: Feel free to swap out the veggies for whatever you have on hand. Broccoli, asparagus, or mushrooms would all be great additions!
- Grill the Steak: If you prefer grilling the steak, go ahead! Just sear the steak on the grill instead of using the skillet, and roast the veggies in the oven.
- Add Cheese: For extra indulgence, top the finished steak and veggies with a sprinkle of crumbled blue cheese or feta.
FAQ Section
Q1: Can I use a different type of steak?
A1: Yes! You can use any cut of steak you prefer, such as ribeye, filet mignon, or flank steak. Just adjust the cooking time based on the thickness of the steak.
Q2: Can I make this recipe without balsamic vinegar?
A2: Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a slightly different flavor profile. You can also add a little bit of brown sugar to mimic the sweetness of balsamic.
Q3: Can I make this ahead of time?
A3: The steak is best served fresh, but you can prep the vegetables ahead of time and store them in the fridge until you’re ready to roast them.
Q4: How can I make the steak more flavorful?
A4: Marinate the steak in balsamic vinegar, olive oil, garlic, and herbs for a few hours before cooking for an extra boost of flavor.
Q5: Can I use frozen vegetables?
A5: Fresh vegetables work best for this recipe, as they roast more evenly and get that perfect caramelization. If using frozen veggies, be sure to thaw them first to avoid excess moisture in the pan.
Q6: How do I make this dish spicier?
A6: Add a pinch of red pepper flakes to the steak seasoning or drizzle some hot sauce over the veggies after roasting for an extra kick.
Q7: Can I make this recipe in a skillet?
A7: Absolutely! A cast-iron skillet works wonderfully for this recipe. Just make sure it’s oven-safe, and you’ll be able to sear the steak and roast the veggies all in one pan.
Q8: Can I use another type of honey substitute?
A8: Yes, you can use maple syrup or agave syrup in place of honey to add a different kind of sweetness to the glaze.
Q9: What should I do if the balsamic glaze is too thin?
A9: Simply simmer it a little longer until it thickens up. The glaze should be syrupy and coat the back of a spoon.
Q10: Can I make this dish without the glaze?
A10: You can skip the balsamic glaze, but the dish will be less flavorful. If you prefer, try serving the steak and veggies with a simple drizzle of olive oil and a squeeze of fresh lemon.
Conclusion
One Pan Balsamic Steak and Veggies is everything you need in a meal—flavorful, satisfying, and easy to clean up! With the perfect balance of savory steak, sweet roasted veggies, and a tangy balsamic glaze, this dish is sure to become a family favorite. Plus, the minimal prep and cooking time means you can enjoy a restaurant-worthy meal without any fuss. Whether you’re making it for a special occasion or just a weeknight treat, this recipe is sure to impress! Enjoy!
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One Pan Balsamic Steak and Veggies Recipe
- Total Time: 0 hours
- Yield: 2 servings 1x
Description
This One Pan Balsamic Steak and Veggies is a quick, flavorful, and easy weeknight dinner. Tender steak is seared and paired with a variety of colorful vegetables, all roasted together in a tangy balsamic glaze. The best part? Everything cooks in just one pan, making cleanup a breeze!
Ingredients
For the Steak:
- 2 ribeye steaks or sirloin steaks (about 1 inch thick)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 garlic clove, minced
- 1 tsp fresh rosemary or thyme, chopped (optional)
For the Veggies:
- 1 cup baby potatoes, halved or quartered
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano or Italian seasoning
For Garnish (optional):
- Fresh parsley, chopped
Instructions
- Preheat the Oven and Prepare the Veggies:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. Arrange the baby potatoes on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and dried oregano, and toss to coat. Roast the potatoes in the oven for 10 minutes while you prepare the steak and veggies. - Prepare the Steak Marinade:
In a small bowl, whisk together the balsamic vinegar, soy sauce (or coconut aminos), garlic, rosemary or thyme (if using), and 1 tablespoon of olive oil. Season the steaks with salt and pepper, then rub the balsamic marinade over both sides of the steaks. Let the steak marinate for 5-10 minutes. - Add the Veggies:
After the potatoes have roasted for 10 minutes, add the sliced bell peppers, zucchini, and cherry tomatoes to the baking sheet. Drizzle with olive oil, season with salt, pepper, and Italian seasoning, and toss everything to combine. Make space in the center of the baking sheet for the steaks. - Sear the Steaks:
Heat a skillet over medium-high heat. Add a little olive oil and sear the steaks for 2-3 minutes per side until browned. Then, transfer the steaks to the prepared baking sheet, placing them in the center among the veggies. - Roast Everything Together:
Roast the steaks and veggies in the oven for an additional 10-15 minutes (depending on your preferred steak doneness), until the steak reaches your desired level of doneness and the veggies are tender. For medium-rare, cook the steak to 130°F (54°C); for medium, cook to 140°F (60°C). - Rest and Serve:
Remove the pan from the oven. Let the steaks rest for a few minutes before slicing. Serve the steak with the roasted veggies and drizzle any pan juices over the top. Optionally, garnish with fresh parsley.
Notes
- For a leaner version, use flank steak or sirloin.
- You can mix and match vegetables based on what you have on hand, such as carrots, asparagus, or Brussels sprouts.
- Feel free to adjust the balsamic glaze ratio to suit your taste—add more vinegar for tanginess or honey for sweetness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with veggies
- Calories: 480
- Sugar: 7g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 60mg