If you’re craving a hearty, flavor-packed meal without the kitchen chaos, look no further than this vibrant One Pan Balsamic Steak and Veggies Recipe. Imagine tender slices of juicy steak, caramelized to perfection alongside a medley of colorful bell peppers, sweet onions, roasted broccoli, and bursting cherry tomatoes—all roasted together in a sweet-tangy balsamic glaze. This recipe is proof that weeknight dinners can be both seriously delicious and unbelievably easy, all in just one pan!
Ingredients You’ll Need
The magic of this dish lies in its simplicity—a handful of straightforward ingredients, each chosen for a reason. Every component pops with flavor, adds fresh color, or brings irresistible texture to the One Pan Balsamic Steak and Veggies Recipe.
- Sirloin steak: Juicy, flavorful, and tender, sirloin is the perfect choice for quick roasting.
- Balsamic vinegar: Brings a tangy, slightly sweet depth to the marinade that makes everything pop.
- Olive oil: Ensures everything stays moist and lends a silky mouthfeel to the final dish.
- Honey: Adds just the right touch of sweetness to balance the acidity of the balsamic.
- Garlic: Minced fresh for a savory, aromatic backbone to the meal.
- Dried Italian seasoning: This blend ties together the veggies and steak for a harmonious flavor.
- Salt: Essential for enhancing all the natural flavors—don’t skimp!
- Black pepper: Kicks up the seasoning with just enough heat.
- Red bell pepper: Adds sweetness and brightness, plus that pop of bold color.
- Yellow bell pepper: Brings a mellow, golden goodness to the pan.
- Red onion: Roasts up sweet and soft, mingling beautifully with the other veggies.
- Broccoli florets: Adds crunch and soaks up all that incredible marinade.
- Cherry tomatoes: Juicy and little bursts of flavor—they roast until just blistered.
- Fresh parsley (optional): For a fresh, herbal finish and a vibrant splash of green.
How to Make One Pan Balsamic Steak and Veggies Recipe
Step 1: Marinate the Steak
Start by whisking together your marinade: balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and black pepper. Divide this mixture in half—you’ll use one half for the steak and the other for the veggies. Place your steak slices in a bowl or zip-top bag, pour over half the marinade, and toss until well coated. Let the steak bathe in these flavors for about 20 to 30 minutes in the fridge. This soak guarantees incredibly tasty, tender bites of steak when it’s all roasted up.
Step 2: Prep the Veggies
While the steak is marinating, get your vibrant veggies ready. Slice up those red and yellow bell peppers, onion, and halve your cherry tomatoes. Fluff up your broccoli florets for even roasting. Spread all the vegetables on a parchment-lined baking sheet, then drizzle with the remaining marinade. Toss everything so every bit gets glossy and flavorful—your oven is about to work some magic!
Step 3: Arrange Everything on the Pan
Now comes the fun part. Once your steak is done marinating, nestle the tender slices right among the vegetables on the pan. Try to space everything out, giving the heat room to circulate. This way, you’ll get perfectly roasted veggies and steak with those irresistible caramelized edges.
Step 4: Bake to Perfection
Pop the baking sheet into your preheated 400°F (200°C) oven and let everything roast for about 15 to 18 minutes. Sneak a peek around the 15-minute mark to gauge doneness—if you like your steak more on the rare side, aim for the lower end. The One Pan Balsamic Steak and Veggies Recipe is ready when the meat is cooked just how you like, and the veggies are tender but nicely browned at the edges.
Step 5: Garnish and Serve
Once out of the oven, sprinkle with chopped fresh parsley if you’re feeling fancy. Serve hot and dig in immediately, savoring every bold flavor and juicy bite. Cleanup is a breeze, so you have extra time to enjoy your masterpiece!
How to Serve One Pan Balsamic Steak and Veggies Recipe
Garnishes
A finishing flourish of fresh parsley adds brightness and contrast. You could also grate a little lemon zest over the top or add a sprinkle of crumbled feta for tang. For those who love a touch of heat, a pinch of red pepper flakes can be just the thing to elevate the flavor.
Side Dishes
This One Pan Balsamic Steak and Veggies Recipe shines all on its own, but pairing it with a hearty base like fluffy rice, buttery mashed potatoes, or warm crusty bread will turn it into a feast. Even a simple green salad dressed with lemon rounds out the meal beautifully by adding freshness and crunch.
Creative Ways to Present
For a fun twist, serve it family-style straight from the pan so everyone can help themselves. Or, plate up the steak and veggies over a creamy bed of polenta, or tuck them into warm tortillas for a stunning steak-and-veg wrap. This recipe even makes a gorgeous grain bowl when piled over cooked quinoa.
Make Ahead and Storage
Storing Leftovers
Leftovers of the One Pan Balsamic Steak and Veggies Recipe keep beautifully! Let everything cool completely, then transfer to an airtight container. Stored in the fridge, it’ll stay fresh for up to 3 days, making it perfect for meal prep lunches or next-day dinners.
Freezing
If you’d like to freeze leftovers, spread the cooled steak and veggies on a tray to freeze individually, then toss in a freezer bag or container. They can keep for up to 2 months. Note that tomatoes may soften further after freezing, but the flavors remain as delicious as ever.
Reheating
To reheat, arrange leftovers on a baking sheet and warm in a 350°F oven until heated through, about 10 minutes. Alternatively, pop them in the microwave for a quick meal. Finish with a sprinkle of fresh parsley or a dash of balsamic glaze to wake everything up again.
FAQs
Can I use a different cut of steak?
Absolutely! Flank steak and skirt steak are great alternatives to sirloin and work well in the One Pan Balsamic Steak and Veggies Recipe. Just slice whichever cut you use thinly against the grain for maximum tenderness.
What other vegetables work for this recipe?
This dish is super flexible—you can swap in zucchini, asparagus, green beans, mushrooms, or whatever seasonal veggies you have on hand. Just try to keep the pieces similar in size for even roasting.
Is this recipe gluten-free?
Yes, the One Pan Balsamic Steak and Veggies Recipe is naturally gluten-free. Just be sure to double-check your balsamic vinegar and seasonings to make sure there are no hidden gluten-containing additives if you’re sensitive.
Can I make this recipe ahead of time?
You sure can! Marinate the steak up to a day ahead and keep it chilled, then toss the veggies and marinade right before baking. Everything comes together incredibly fast when you’re ready to cook.
What’s the best way to avoid overcooking the steak?
Keep a close eye during the last few minutes of roasting, and if you like your steak more rare, check at the 12- to 15-minute mark. Removing the tray as soon as it reaches your favorite doneness ensures juicy, tender steak every time.
Final Thoughts
If you’re looking for a crowd-pleasing dinner that’s as easy as it is impressive, you absolutely have to try this One Pan Balsamic Steak and Veggies Recipe. It’s a trusty go-to in my kitchen for good reason—minimal fuss, maximum flavor, and guaranteed happy faces around the table. Give it a whirl and discover just how delicious and easy dinner can be!
Print
One Pan Balsamic Steak and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a flavorful and easy weeknight dinner with this One Pan Balsamic Steak and Veggies recipe. Tender strips of sirloin steak marinated in a balsamic glaze are baked alongside a colorful array of bell peppers, onions, broccoli, and cherry tomatoes for a satisfying meal all on a single sheet pan.
Ingredients
For the Steak:
- 1 pound sirloin steak, sliced into 1/2-inch strips
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
Optional:
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Marinate the Steak: Whisk together balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper. Coat steak with half of the marinade and refrigerate for 20–30 minutes.
- Prepare the Veggies: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss bell peppers, onion, broccoli, and cherry tomatoes with remaining marinade. Spread on the baking sheet.
- Bake: Arrange marinated steak among the veggies. Bake for 15–18 minutes until steak is cooked and veggies are tender.
- Serve: Garnish with parsley if desired and serve hot.
Notes
- You can use flank or skirt steak as alternatives.
- For lower sugar, omit honey.
- Feel free to swap in seasonal veggies like zucchini or asparagus.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 325
- Sugar: 7g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
