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
Scale
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