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One Pan Balsamic Steak Veggies

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This One Pan Balsamic Steak and Veggies recipe brings together perfectly marinated sirloin with seasonal vegetables for a complete meal. The steak gets infused with rich flavors from a balsamic-dijon marinade enhanced with Italian seasonings. While the meat tenderizes, chunks of zucchini, yellow squash, red onion, cherry tomatoes and asparagus are tossed with olive oil and roasted until caramelized. Everything cooks together on one pan, with the steak perched on a rack above the vegetables for ideal cooking. The result is juicy, flavorful meat alongside tender-crisp vegetables - minimal cleanup required.
sana kitchen chef
Updated on Sun, 02 Feb 2025 22:44:05 GMT
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A tender, juicy steak paired with perfectly roasted vegetables creates a restaurant-worthy dinner right in your home kitchen. This one-pan balsamic steak recipe transforms simple ingredients into an elegant meal, letting the rich marinade infuse both the meat and vegetables with deep, complex flavors that will make your taste buds dance.

I've made this recipe countless times for my family, and it never fails to impress. The way the balsamic vinegar creates a subtle sweetness while tenderizing the meat makes this dish truly special. Even my picky teenagers clean their plates when this is on the menu.

Essential Components

  • Balsamic vinegar: Brings natural sweetness and tenderizing power to create the perfect steak
  • High-quality olive oil: Helps conduct heat evenly and adds richness
  • Fresh garlic cloves: Provide more vibrant flavor than pre-minced alternatives
  • Dijon mustard: Acts as an emulsifier while adding subtle tang
  • Carefully selected steak: Should have good marbling for the juiciest result
  • Fresh seasonal vegetables: Retain more nutrients and natural sweetness

Creating Your Masterpiece

Marinade Magic:
Mix the marinade ingredients until well combined, ensuring the mustard fully incorporates. Place your steak in the mixture, making sure it's evenly coated. Let the flavors develop for at least 30 minutes, turning occasionally.
Vegetable Preparation:
Slice all vegetables uniformly for even cooking. Arrange them thoughtfully on the pan to ensure proper heat distribution. Season generously with salt and pepper to enhance natural flavors.
The Main Event:
Position your oven rack 6 inches from the broiler. Place the marinated steak in the center of your prepared pan. Broil to your desired doneness, watching carefully to avoid overcooking.
The Perfect Rest:
Transfer the steak to a cutting board and tent with foil. Allow the meat to rest while the residual heat continues cooking. Slice against the grain for maximum tenderness.
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My family particularly loves the caramelized cherry tomatoes in this dish. They burst with sweetness and create a natural sauce that's absolutely divine when mixed with the meat juices. I often find myself adding extra tomatoes just for this reason.

Plating Paradise

Arrange your sliced steak over a bed of the colorful roasted vegetables, letting the natural juices mingle together. Consider adding fresh herbs like basil or parsley for a pop of color and fresh flavor. A drizzle of aged balsamic vinegar just before serving elevates the entire presentation.

Customization Corner

Transform this dish by experimenting with different cuts of meat like ribeye or tenderloin. Try adding seasonal vegetables like Brussels sprouts in winter or bell peppers in summer. For a low-carb version, increase the portion of vegetables and serve over cauliflower rice.

Keep It Fresh

Store any leftovers in an airtight container, keeping the meat and vegetables separate if possible. Reheat gently in a covered skillet with a splash of beef broth to maintain moisture. Consume within three days for the best flavor and texture.

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This recipe has become my go-to for both weeknight dinners and special occasions. The combination of perfectly cooked steak and vegetables, enhanced by that gorgeous balsamic marinade, creates a meal that feels special yet requires minimal effort. It's truly the best of both worlds - elegant enough for company but simple enough for a family dinner.

Frequently Asked Questions

→ Can I use a different cut of steak for this recipe?
Yes, you can substitute ribeye, New York strip, or top sirloin. Just adjust cooking time based on thickness and desired doneness.
→ How do I know when the steak is done?
For medium-rare, cook until internal temperature reaches 135°F. Let rest 5 minutes before slicing.
→ Can I prep the vegetables ahead of time?
Yes, cut vegetables up to 24 hours in advance. Store in an airtight container in the fridge until ready to cook.
→ What if I don't have a wire rack?
No problem - just place the steak directly on the pan with the vegetables, making sure to group the asparagus together.
→ Can I use dried herbs instead of Italian seasoning?
Sure, use a mix of dried basil, oregano, thyme and rosemary to equal 2 teaspoons total.

One Pan Balsamic Steak Dinner

A complete one-pan dinner featuring balsamic marinated sirloin steak paired with colorful roasted vegetables - ready in just an hour.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Sana


Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Marinade

01 Extra virgin olive oil, a generous splash (1/4 cup)
02 Rich balsamic vinegar (1/2 cup)
03 Whole grain dijon mustard, bringing some texture (2 tablespoons)
04 Freshly ground black pepper (4 teaspoons)
05 Coarse sea salt (2 tablespoons)
06 Italian seasoning blend (2 teaspoons)

→ Main Ingredients

07 Petite sirloin steak, nice and thick (2-3 pounds, about 1-1.5 inches thick)
08 Fresh zucchini, chunked into hearty pieces (2 large)
09 Yellow summer squash, cut similarly to the zucchini (3 squash)
10 Red onion, sliced into thick rings (1 whole)
11 Sweet cherry tomatoes (1 pound)
12 Fresh asparagus spears, woody ends removed (1 pound thin spears)

Instructions

Step 01

Mix up your marinade by combining the olive oil, balsamic vinegar, dijon mustard, fresh ground pepper, salt, and Italian seasonings in a medium bowl until well blended.

Step 02

Pop your steaks into a large ziplock bag, pour in that flavorful marinade, seal it up tight, and give it a good shake to coat everything evenly. Let it work its magic for at least 30 minutes, or if you've got time, up to 4 hours for deeper flavor.

Step 03

Get your oven nice and hot at 400˚F, and give a large baking pan a light coating of oil.

Step 04

Toss your chunked zucchini, yellow squash, red onion slices, and cherry tomatoes in a bowl with a generous drizzle of olive oil and a pinch of salt. Spread them out on your prepared pan in a single layer. Give the asparagus the same treatment with oil and salt in the same bowl, then arrange them over the other veggies.

Step 05

If you've got a wire rack, set it over the veggies and place your marinated steaks on top. No rack? No problem - just nestle the steaks among the vegetables, making sure the asparagus is grouped together. Position the pan about 4 inches from the heat source.

Step 06

Start by cooking the vegetables for 10 minutes, rotating the pan halfway through for even cooking. Then add your steaks to the pan, giving them a bit of space to breathe. Cook for another 5 minutes or until the steaks reach your preferred doneness. Don't forget to let them rest for 5 minutes before slicing - it makes all the difference!

Notes

  1. This one-pan wonder combines perfectly marinated steak with seasonal vegetables for an easy yet impressive meal.
  2. The key to success is giving your vegetables enough space to roast rather than steam - don't overcrowd the pan!

Tools You'll Need

  • Large baking pan or sheet
  • Wire rack (optional but recommended)
  • Large mixing bowl
  • Ziplock bag for marinating