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.
