Balsamic Steak & Veggie Sheet Pan

Balsamic Steak & Veggie Sheet Pan is an easy and flavorful dish that brings together tender steak and colorful vegetables all roasted on one pan. This recipe is perfect for a busy weeknight dinner or for impressing guests on the weekend. With a tasty marinade that combines balsamic vinegar, garlic, and a hint of sweetness, every bite is packed with flavor.

Why Make This Recipe

Making Balsamic Steak & Veggie Sheet Pan is a great choice for several reasons. First, it’s quick to prepare and cook, making it ideal for those who are short on time. Second, it uses one pan, which means less cleanup afterward. Third, the combination of juicy steak and fresh veggies makes for a healthy and balanced meal. Finally, it’s easily customizable, allowing you to use any vegetables you have on hand.

How to Make Balsamic Steak & Veggie Sheet Pan

Ingredients:

1. 1.2 to 1.5 lb flank steak or sirloin, sliced into strips
2. 1/4 cup balsamic vinegar
3. 3 tablespoons olive oil
4. 2 tablespoons soy sauce
5. 2 cloves garlic, minced
6. 1 tablespoon honey or brown sugar
7. 1 teaspoon Dijon mustard (optional)
8. 1/2 teaspoon black pepper
9. 1/2 teaspoon salt
10. 2 cups broccoli florets
11. 1 red bell pepper, sliced
12. 1 yellow bell pepper, sliced
13. 1 zucchini, sliced
14. 1 red onion, sliced
15. 2 tablespoons olive oil (for vegetables)
16. 1/2 teaspoon salt (for vegetables)
17. 1/2 teaspoon black pepper (for vegetables)

Directions:

1. Preheat the oven to 220 degrees C (425 degrees F) and line a large sheet pan with parchment paper.
2. In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, honey, mustard, salt, and pepper to make the marinade.
3. Add steak strips to the marinade and let them sit for 10 to 15 minutes.
4. Place all vegetables on the sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat.
5. Spread the veggies in an even layer and add the marinated steak on top.
6. Roast for 20 to 25 minutes, stirring once halfway through, until veggies are tender and steak is cooked to your liking.
7. Optionally, drizzle extra balsamic glaze or a splash of fresh vinegar before serving for extra flavor.

How to Serve Balsamic Steak & Veggie Sheet Pan

Serve Balsamic Steak & Veggie Sheet Pan right from the oven. It works well alongside a fresh green salad or some crusty bread. You can also add a sprinkle of fresh herbs like parsley or basil for extra freshness.

How to Store Balsamic Steak & Veggie Sheet Pan

Store leftover Balsamic Steak & Veggie Sheet Pan in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply place it in the microwave or warm it up in the oven until heated through.

Tips to Make Balsamic Steak & Veggie Sheet Pan

• For more flavor, let the steak marinate for longer, up to a couple of hours if you have time.
• You can add other vegetables too, like carrots, asparagus, or eggplant, based on your preference.
• Adjust the amount of honey or brown sugar depending on how sweet you like it.

Variation

You can swap out the steak for chicken or shrimp for a different protein option. The marinade works well with different meats, so feel free to explore.

FAQs

1. Can I use other cuts of meat?
Yes, you can use other cuts like ribeye or tenderloin. Just make sure they are sliced thinly for even cooking.

2. What can I serve with this dish?
You can serve it with rice, quinoa, or a simple salad to round out the meal.

3. Can I make this recipe ahead of time?
Yes, you can prepare the marinade and cut the vegetables in advance. Just store everything in separate containers in the fridge until you are ready to cook.

Balsamic Steak & Veggie Sheet Pan

An easy and flavorful dish that combines tender steak and colorful vegetables, making it a great option for a busy weeknight dinner or impressing guests on the weekend.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the marinade

• 1.5 lb flank steak or sirloin, sliced into strips Choose your preferred cut of steak.
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil For marinating the steak.
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon honey or brown sugar Adjust based on sweetness preference.
• 1 teaspoon Dijon mustard Optional ingredient.
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the vegetables

• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil For drizzling on vegetables.
• 1/2 teaspoon salt For seasoning vegetables.
• 1/2 teaspoon black pepper For seasoning vegetables.

Method

 

Preparation

1. Preheat the oven to 220 degrees C (425 degrees F) and line a large sheet pan with parchment paper.
2. In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, honey, mustard, salt, and pepper to make the marinade.
3. Add steak strips to the marinade and let them sit for 10 to 15 minutes.

Cooking

1. Place all vegetables on the sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat.
2. Spread the veggies in an even layer and add the marinated steak on top.
3. Roast for 20 to 25 minutes, stirring once halfway through, until veggies are tender and steak is cooked to your liking.

Serving

1. Optionally, drizzle extra balsamic glaze or a splash of fresh vinegar before serving for extra flavor.

Notes

For more flavor, let the steak marinate for longer, up to a couple of hours if you have time. You can add other vegetables too, like carrots, asparagus, or eggplant. Adjust the amount of honey or brown sugar to suit your taste. This recipe can be made ahead of time by preparing the marinade and cutting the vegetables in advance.