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Balsamic steak with colorful veggies on a sheet pan ready to serve

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.