One Pan Balsamic Steak Veggies (Print Version)
# 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:
01 -
Whisk together balsamic vinegar, olive oil, mustard, black pepper, coarse salt, and Italian seasoning in a medium-sized bowl until fully combined.
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.
03 -
Heat your oven up to 400°F and lightly oil up a big baking sheet to keep things from sticking.
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.
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.
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:
01 -
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.
02 -
Make sure your vegetables have enough breathing room on that baking sheet, or they’ll steam instead of browning nicely!