If you’re craving a dinner that feels both indulgent and wholesome without the fuss, this One Pan Balsamic Steak and Veggies Recipe is your new best friend in the kitchen. Picture juicy, perfectly seared ribeye steaks kissed by a tangy balsamic glaze, nestled alongside vibrant roasted veggies bursting with color and flavor. This dish not only delivers on taste but also on simplicity, letting your oven do most of the work so you can sit back and savor every delicious bite. It’s a fantastic way to bring together hearty protein and fresh vegetables for a satisfying meal any night of the week.
Ingredients You’ll Need
These ingredients come together beautifully in this recipe, each playing a vital role in building layers of flavor and creating that irresistible texture contrast between tender steak and roasted vegetables. Simple yet essential, these pantry staples make this dish accessible and inspiring to prepare.
- 2 ribeye or sirloin steaks (about 1 inch thick): Choose quality cuts for juicy, flavorful meat that stands up well to roasting.
- 2 tbsp olive oil: Helps the steak and veggies develop a gorgeous sear and golden edges.
- Salt and pepper, to taste: Basic but critical for seasoning both steak and vegetables perfectly.
- 1 tbsp balsamic vinegar: Adds a tangy sweetness that elevates the steak’s natural flavors.
- 1 tbsp soy sauce or coconut aminos: Provides a savory umami punch, with coconut aminos as a thoughtful gluten-free option.
- 1 garlic clove, minced: Infuses a subtle aromatic depth that complements both meat and veggies.
- 1 tsp fresh rosemary or thyme, chopped (optional): Fresh herbs bring a fragrant, earthy note that brightens the dish.
- 1 cup baby potatoes, halved or quartered: Their creamy texture contrasts wonderfully with robust steak and tender veggies.
- 1 red bell pepper, sliced: Brings a sweet crunch and lovely red color.
- 1 yellow bell pepper, sliced: Adds vibrant sunshine yellow and subtle sweetness.
- 1 zucchini, sliced: Provides a mild, soft bite that balances the heartier veggies and meat.
- 1 cup cherry tomatoes, halved: Juicy bursts of acidity that enhance every forkful.
- 1 tbsp olive oil: Another drizzle to coat and roast the veggies to perfection.
- Salt and pepper, to taste: Essential seasoning to bring out all the vegetable flavors.
- 1 tsp dried oregano or Italian seasoning: Infuses a Mediterranean flair to your veggie medley.
- Fresh parsley, chopped: Bright, fresh garnish to finish the dish with a pop of green freshness.
How to Make One Pan Balsamic Steak and Veggies Recipe
Step 1: Prepare and Marinate the Steak
Start by patting your steaks dry to ensure a beautiful brown crust when seared. In a small bowl, whisk together the balsamic vinegar, soy sauce or coconut aminos, minced garlic, and chopped herbs if using. Rub this mixture over the steaks, coating both sides well, and let them marinate for at least 10 minutes. This step is where that signature tangy, savory goodness begins to build, transforming the steaks into a flavor-packed centerpiece.
Step 2: Prep the Vegetables
While the steak marinates, wash and chop your baby potatoes, bell peppers, zucchini, and cherry tomatoes. Toss the veggies with olive oil, salt, pepper, and dried oregano or Italian seasoning in a large bowl. This simple seasoning combo ensures that every vegetable gets roasted to flavorful perfection, with a hint of herbaceous warmth that complements the balsamic glaze beautifully.
Step 3: Sear the Steaks
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the steaks and sear them for about 3 minutes on each side until they develop a beautiful crust. This quick sear locks in juices while building those mouthwatering caramelized edges that make for a perfect steak experience.
Step 4: Add the Vegetables and Roast
Arrange the seasoned vegetables around the steaks in the same skillet. Place the skillet in a preheated oven at 400°F (200°C) and roast for 12-15 minutes, or until the veggies are tender and the steaks reach your desired doneness. This one-pan roasting brings everything together, letting flavors mingle while keeping clean-up delightfully easy.
Step 5: Rest and Garnish
Remove the skillet from the oven and let the steaks rest for 5 minutes to allow the juices to redistribute. Sprinkle fresh chopped parsley over everything for a burst of color and fresh flavor that brightens the dish just before serving. Now, you’re ready to enjoy the fruits of your kitchen labor!
How to Serve One Pan Balsamic Steak and Veggies Recipe
Garnishes
A sprinkle of fresh parsley adds a lovely herbal brightness and vibrant green color that contrast beautifully with the rich, caramelized steak and warm roasted veggies. For an extra touch, a few shavings of parmesan or a drizzle of high-quality olive oil can elevate the dish to restaurant-worthy status at your own table.
Side Dishes
This recipe shines on its own, but if you want to round out the meal, consider serving it alongside a crisp mixed greens salad or some crusty bread to soak up any delicious balsamic juices left on the plate. Creamy mashed potatoes or garlic roasted cauliflower would also make perfect companions for those craving a bit more comfort on the side.
Creative Ways to Present
For a charming dinner presentation, slice the steak thinly across the grain and arrange it over the roasted vegetables in a fan shape. Alternatively, plate the steak whole next to a colorful pile of veggies with a drizzle of reduced balsamic glaze artistically poured around. These little touches make the dish feel special whether it’s a casual weeknight dinner or a small celebration.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover steak and veggies into an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for an easy, flavorful lunch or quick dinner the next day. The balsamic and herbs continue to infuse the flavors while chilled, often tasting even better after a day.
Freezing
While you can freeze leftover steak and veggies, it’s best to separate the components, if possible. Freeze steaks wrapped tightly in foil or plastic wrap, and the vegetables in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
For reheating, use a skillet over medium heat to warm the steak gently, adding a splash of water or broth to keep it moist. Reheat the veggies in a microwave or oven until warmed through, being careful not to overcook. This method helps preserve the integrity of the dish and avoids drying out your delicious balsamic-glazed steak.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While ribeye or sirloin are great for their balance of tenderness and flavor, you can use strip steak, filet mignon, or even flank steak if you prefer. Just adjust cooking times slightly based on thickness and cut.
Is it possible to make this recipe gluten-free?
Yes! Simply swap soy sauce with coconut aminos, which is naturally gluten-free and offers a similar savory profile. This substitution keeps the recipe inclusive without sacrificing flavor.
Can I use different vegetables?
Of course! This One Pan Balsamic Steak and Veggies Recipe is versatile. Feel free to swap in asparagus, broccoli, mushrooms, or even carrots depending on what’s fresh and in season. Just be mindful of roasting times for different veggies.
How can I tell when the steaks are done?
Use a meat thermometer for the best results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. The steak will also feel firmer to the touch as it cooks. Resting the steak after cooking ensures it remains juicy and tender.
Can I prepare this recipe in advance?
You can prep the marinade and chop the vegetables ahead of time, but it’s best to cook the steak and roast veggies fresh for optimal flavor and texture. If needed, marinate the steak in the fridge for up to 4 hours before cooking.
Final Thoughts
This One Pan Balsamic Steak and Veggies Recipe is truly a weeknight game-changer. It combines hearty, savory steak with colorful roasted vegetables, making for a meal that feels indulgent yet wholesome. The ease of a one-pan method means less time fussing and more time enjoying great food and company. I can’t wait for you to try it and make it a new favorite in your kitchen rotation!
Print
One Pan Balsamic Steak and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This One Pan Balsamic Steak and Veggies recipe is a flavorful and simple meal that combines perfectly seared ribeye or sirloin steaks with a colorful medley of balsamic-glazed vegetables. Cooked all in one pan, this dish delivers tender, juicy steak alongside roasted potatoes, bell peppers, zucchini, and cherry tomatoes infused with garlic, herbs, and tangy balsamic vinegar. It’s an effortless, wholesome dinner ideal for busy weeknights or a satisfying weekend treat.
Ingredients
Steak Marinade
- 2 ribeye steaks or sirloin steaks (about 1 inch thick)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 garlic clove, minced
- 1 tsp fresh rosemary or thyme, chopped (optional)
Vegetables
- 1 cup baby potatoes, halved or quartered
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano or Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Steak: In a bowl, combine 2 tablespoons olive oil, balsamic vinegar, soy sauce or coconut aminos, minced garlic, chopped rosemary or thyme, salt, and pepper. Add the steaks to the mixture and coat well. Let the steaks marinate for at least 10 minutes at room temperature to absorb the flavors.
- Prepare the Veggies: While the steak marinates, preheat your oven to 400°F (200°C). In a large bowl, toss baby potatoes, sliced bell peppers, zucchini, and cherry tomatoes with 1 tablespoon olive oil, dried oregano or Italian seasoning, salt, and pepper until evenly coated.
- Cook the Vegetables: Spread the vegetable mixture evenly on a large baking sheet or one large oven-safe pan. Roast in the preheated oven for about 15 minutes to begin softening the potatoes and roasting the peppers and zucchini.
- Sear the Steaks: While the vegetables roast, heat a large cast-iron skillet or oven-safe pan over medium-high heat. Add a small amount of olive oil if needed. Remove steaks from marinade and sear each side for 2-3 minutes until a golden crust forms.
- Combine and Roast Together: Transfer the seared steaks onto the baking sheet or pan with the partially roasted veggies. Return to the oven and roast everything together for an additional 8-10 minutes for medium-rare, or longer to your desired doneness. The vegetables should be tender and slightly caramelized.
- Rest the Steak and Garnish: Remove the pan from the oven and transfer steaks to a cutting board. Let them rest for 5 minutes to allow juices to redistribute. Sprinkle chopped fresh parsley over the vegetables for a fresh finish.
- Serve: Slice the steaks against the grain and serve alongside the roasted balsamic veggies, spooning any pan juices over for extra flavor.
Notes
- For gluten-free option, use coconut aminos instead of soy sauce.
- Steak doneness times vary; use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium.
- You can swap ribeye or sirloin for your preferred steak cut.
- Fresh herbs like rosemary or thyme add great fragrance but can be omitted if unavailable.
- If you don’t have an oven-safe pan, use two pans: one for searing steak and one for roasting veggies.
- Letting the steak rest after cooking ensures a juicy bite.
