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Flavorful One Pan Balsamic Steak Veggies

Featured in: Quick and Satisfying Dinner Solutions for Busy Weeknights

This flavorful recipe brings balsamic-marinated sirloin and a mix of veggies together on a single pan for a no-stress dinner. The tangy steak marinates as vegetables like zucchini, tomatoes, red onion, yellow squash, and asparagus roast until golden. The steak cooks above the veggies on a rack, locking in juices and delivering perfectly tender results. Minimal effort, tons of flavor!
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Updated on Tue, 04 Mar 2025 16:54:10 GMT
Flavorful One Pan Balsamic Steak Veggies Pin it
Flavorful One Pan Balsamic Steak Veggies | yummygusto.com

Transform simple ingredients into a luxurious dinner with this perfectly seared balsamic steak and roasted vegetable medley. The rich marinade infuses deep flavors into both the meat and vegetables, creating restaurant-quality results using just one pan.

The magic of this recipe lies in how the balsamic vinegar creates complex flavors while naturally tenderizing the meat. The vegetables roast to sweet perfection alongside the steak, absorbing all the delicious pan juices.

Key Ingredients

  • Aged balsamic vinegar: Creates natural sweetness and tenderizes
  • Extra virgin olive oil: Ensures even cooking and adds flavor depth
  • Fresh garlic: Provides aromatic base notes
  • Dijon mustard: Helps emulsify and adds tang
  • Quality steak cut: Choose well-marbled for best results
  • Market-fresh vegetables: Select seasonal for optimal flavor

Preparation Method

Marinade Preparation:
Thoroughly blend marinade ingredients until emulsified. Coat steak completely and marinate 30 minutes minimum, rotating occasionally for even distribution.
Vegetable Setup:
Cut vegetables in consistent sizes for even cooking. Arrange strategically on pan and season well.
Cooking Process:
Position rack 6 inches below broiler. Center steak on prepared pan among vegetables. Broil to desired doneness.
Resting Period:
Remove steak to cutting board, tent with foil. Rest meat before slicing against grain.
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Best One Pan Balsamic Steak and Veggies | yummygusto.com

Cherry tomatoes become particularly exceptional in this dish, bursting to create a natural sauce that mingles perfectly with the meat juices. Their natural sweetness complements the balsamic flavors beautifully.

Presentation Tips

Layer sliced steak over the roasted vegetables, allowing natural juices to combine. Garnish with fresh herbs and finish with a light drizzle of aged balsamic for professional presentation.

Recipe Variations

Adapt using different premium beef cuts or seasonal vegetable combinations. Create a lighter version by increasing vegetables and serving over cauliflower rice.

Storage Guidelines

Store components separately in airtight containers. Reheat gently in covered pan with added beef broth. Best consumed within three days.

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Close-up One Pan Balsamic Steak and Veggies Recipe | yummygusto.com

This versatile recipe delivers consistently impressive results whether for casual family dinners or special occasions. The combination of perfectly cooked steak and roasted vegetables creates an elevated dining experience with minimal effort.

Frequently Asked Questions

→ Can I switch out the steak cut listed here?
Definitely! Try swapping in ribeye, New York strip, or even top sirloin. Just tweak the cooking time based on how thick your steak is and how done you like it.
→ How can I tell when my steak is ready?
For a medium-rare steak, aim for it to reach 135°F inside. Make sure to let it sit for about 5 minutes after cooking before cutting.
→ Is it okay to prep the veggies ahead of time?
Absolutely. Slice and dice your vegetables up to a day early, then store them in the fridge in a sealed container until you're set to cook.
→ What should I do if I don't have a wire rack?
No worries—lay the steak straight on the pan with the veggies. Just keep the asparagus grouped together to ensure even cooking.
→ Can I use dried spices instead of Italian seasoning?
Yep, a mix of dried basil, thyme, rosemary, and oregano will work! Just combine them to total about 2 teaspoons.

One Pan Balsamic Steak Veggies

Prepare a fuss-free, one-pan dinner highlighting tangy balsamic steak alongside vibrant roasted veggies. Done in an hour, but tastes like a treat!

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

Category: Weeknight Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

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

Ingredients

→ Marinade

01 A generous pour of rich balsamic vinegar (1/2 cup)
02 A hearty drizzle of extra virgin olive oil (1/4 cup)
03 A couple tablespoons of coarse sea salt (2 tablespoons)
04 Zesty whole grain Dijon mustard for a bit of tang and texture (2 tablespoons)
05 A sprinkle of Italian blend seasoning (2 teaspoons)
06 A few twists of freshly cracked black pepper (4 teaspoons)

→ Main Ingredients

07 Two thick petite sirloin steaks, each weighing about 1-1.5 inches thick and totaling 2-3 pounds
08 Fresh cherry tomatoes, bursting with sweetness (1 pound)
09 Two big zucchinis, chopped into solid chunks
10 A pound of thin asparagus stalks with trimmed ends
11 Three yellow squash, cut to match the zucchini pieces
12 One whole red onion sliced into thick, sturdy rounds

Instructions

Step 01

Whisk together balsamic vinegar, olive oil, mustard, black pepper, coarse salt, and Italian seasoning in a medium-sized bowl until fully combined.

Step 02

Toss your steaks into a heavy-duty zip-top bag, pour in the marinade, seal it tight, then shake it all over until the steaks are evenly covered. Let them sit for no less than 30 minutes, but for the best taste, give it 4 hours if you can.

Step 03

Heat your oven up to 400°F and lightly oil up a big baking sheet to keep things from sticking.

Step 04

Put the chopped zucchini, yellow squash, red onion slices, and cherry tomatoes into a bowl. Drizzle with olive oil, sprinkle with salt, then toss it all together. Spread everything out flat on your oiled baking sheet. Do the same with the asparagus, but lay them out on top of the others.

Step 05

If you have a wire rack, place it over the veggies and lay the marinated steaks on it. If not, just put the steaks on the baking sheet with the vegetables, keeping the asparagus loosely grouped. Position the pan about 4 inches away from the oven’s heat source.

Step 06

Let the veggies roast on their own for about 10 minutes, turning the pan halfway through so they cook evenly. Now add the steaks to the baking sheet, leaving some space between them. Cook for another 5 minutes or until the steaks are as done as you like. Before slicing, let them sit untouched for about 5 minutes, which makes all the difference in flavor and texture.

Notes

  1. This easy one-pan meal brings juicy marinated steak together with roasted seasonal veggies for a dish that looks and tastes impressive without lots of effort.
  2. Make sure your vegetables have enough breathing room on that baking sheet, or they’ll steam instead of browning nicely!

Tools You'll Need

  • Big baking sheet or pan
  • Wire rack (optional but worth using if you have it)
  • A decent-sized mixing bowl
  • A zip-top bag for marinating