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Tasty Balsamic Steak Veggies

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This Balsamic Steak and Veggies one-pan dish combines tender marinated sirloin with colorful seasonal veggies for a complete dinner. The meat soaks up rich flavors from a balsamic-dijon mix packed with Italian herbs. While the steak softens, pieces of zucchini, yellow squash, red onion, cherry tomatoes and asparagus get tossed in olive oil and cooked until sweet and golden. Everything bakes on one tray, with the meat resting on a rack above the veggies for perfect cooking. You'll end up with moist, tasty steak next to crisp-tender veggies - and hardly any dishes to wash.
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Updated on Mon, 21 Apr 2025 17:58:46 GMT
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One Pan Balsamic Steak and Veggies | tastefullyrecipe.com

A succulent, flavorful steak combined with beautifully charred veggies makes a fancy dinner without leaving home. This single-pan balsamic steak dish turns basic ingredients into an impressive meal, as the flavorful marinade soaks into both the meat and vegetables, creating rich, layered tastes that'll wow everyone at your table.

I've cooked this dish so many times for my family and it always gets rave reviews. The way the balsamic works its magic by adding slight sweetness and making the meat tender is what makes this so special. Even my fussiest kids finish everything when this shows up for dinner.

Key Ingredients

  • Balsamic vinegar: Adds natural sweetness and helps break down meat fibers for a tender steak
  • Premium olive oil: Spreads heat consistently and enhances flavor
  • Whole garlic cloves: Deliver stronger taste than jarred versions
  • Dijon mustard: Helps blend ingredients while contributing a nice zing
  • Well-chosen steak: Look for good fat streaks for the most succulent outcome
  • In-season vegetables: Pack more flavor and nutritional benefits

Cooking Instructions

Marinade Creation:
Stir the marinade components until they're smoothly blended, making sure the mustard dissolves completely. Submerge your steak, coating all sides evenly. Let it soak for 30 minutes minimum, flipping now and then.
Veggie Prep:
Cut all vegetables to similar sizes so they cook evenly. Spread them thoughtfully across the pan for good heat access. Add plenty of salt and pepper to bring out their natural goodness.
Cooking Time:
Set your oven rack about 6 inches below the broiler. Put the soaked steak in the middle of your veggie-lined pan. Broil until it reaches how you like it, keeping a close eye to prevent overcooking.
Resting Period:
Move the steak to a cutting board and loosely cover with foil. Let the meat sit while it continues cooking from residual heat. Cut against the muscle lines for the most tender bites.
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Best One Pan Balsamic Steak and Veggies | tastefullyrecipe.com

My family can't get enough of the sweet cherry tomatoes in this meal. They get so soft and sugary, making a natural sauce that tastes amazing mixed with the meat drippings. I usually throw in extra tomatoes just for this reason.

Stunning Presentation

Lay your sliced steak on top of the bright roasted veggies, allowing all those tasty juices to mix together. Try adding some fresh basil or parsley to brighten things up. A little drizzle of aged balsamic right before you serve really takes the whole dish up a notch.

Make It Your Own

Switch things up by trying different meats like ribeye or filet. Mix in whatever veggies are in season - Brussels sprouts work great in winter, while bell peppers are perfect in summer. For fewer carbs, just load up on more veggies and serve with cauliflower rice instead.

Storage Tips

Pack any extras in sealed containers, trying to keep meat and veggies apart if you can. When reheating, use a covered pan with a splash of beef broth to keep everything moist. Try to eat leftovers within three days to enjoy the best taste and texture.

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Close-up One Pan Balsamic Steak and Veggies Recipe | tastefullyrecipe.com

This dish has become my favorite for both quick weeknight meals and special gatherings. The mix of perfectly cooked steak with veggies, all wrapped in that amazing balsamic flavor, creates something that feels fancy but doesn't need much work. It's really the best combo - fancy enough for guests but easy enough for family dinner.

Frequently Asked Questions

→ Can I swap for a different type of steak?
Definitely, try ribeye, New York strip, or top sirloin instead. Just tweak your cooking time based on how thick it is and how well-done you like it.
→ How can I tell when my steak is ready?
For medium-rare, look for an internal temp of 135°F. Then let it sit for 5 minutes before you cut it.
→ Is it okay to chop the veggies beforehand?
Absolutely, you can cut your veggies up to a day ahead. Just keep them in a sealed container in your fridge until cooking time.
→ What if I don't own a wire rack?
No worries - simply put the steak right on the pan with your veggies, and try to keep the asparagus grouped together.
→ Can I use dried herbs if I'm out of Italian seasoning?
You bet, just mix some dried basil, oregano, thyme and rosemary to make 2 teaspoons total.

Balsamic Steak Veggie Pan

A full single-pan meal with balsamic soaked sirloin steak alongside bright roasted veggies - done in under an hour.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Marinade

01 A good splash of olive oil (1/4 cup)
02 Tangy balsamic vinegar (1/2 cup)
03 Chunky whole grain dijon mustard (2 tablespoons)
04 Cracked black pepper (4 teaspoons)
05 Chunky sea salt (2 tablespoons)
06 Mixed Italian herbs (2 teaspoons)

→ Main Ingredients

07 Thick-cut petite sirloin (2-3 pounds, roughly 1-1.5 inches thick)
08 Chunky zucchini pieces (2 large)
09 Chopped yellow squash (3 squash)
10 Thick-sliced red onion rings (1 whole)
11 Plump cherry tomatoes (1 pound)
12 Trimmed thin asparagus spears (1 pound)

Instructions

Step 01

Stir together the olive oil, balsamic vinegar, chunky dijon, black pepper, salt, and Italian herbs in a bowl until everything's completely mixed.

Step 02

Toss your steaks in a big ziplock, pour the tasty sauce over them, seal it up, and shake it around to cover everything. Let it sit for at least 30 minutes, but you'll get better flavor if you wait up to 4 hours.

Step 03

Turn your oven to 400˚F and lightly oil a big baking pan.

Step 04

Mix your chunks of zucchini, yellow squash, onion rings, and tomatoes in a bowl with some olive oil and a bit of salt. Lay them flat on your oiled pan. Then coat the asparagus with oil and salt in the same bowl and place them on top of the other veggies.

Step 05

If you've got one, put a wire rack above the veggies and lay your soaked steaks on it. If not, just put the steaks among the veggies, keeping the asparagus grouped together. Put the pan about 4 inches from where the heat comes from.

Step 06

First, cook just the veggies for 10 minutes, turning the pan halfway so everything cooks evenly. Then add your steaks to the pan with some space between them. Cook another 5 minutes until the steaks are how you like them. Let them cool for 5 minutes before cutting - it makes them juicier!

Notes

  1. This easy meal throws together juicy marinated beef with seasonal veggies on one pan for a quick dinner that'll impress anyone.
  2. Make sure your veggies have plenty of room to roast properly - cramming them together makes them steam instead!

Tools You'll Need

  • Big baking sheet
  • Wire rack (nice to have but not needed)
  • Big mixing bowl
  • Ziplock bag for soaking the meat