If you’ve ever longed for a meal that feels like a warm hug and comes together with minimal fuss, then this One Pan Balsamic Steak and Veggies Recipe is about to become your new favorite. Imagine tender, juicy steak seared to perfection alongside a rainbow of roasted vegetables, all glazed with a tangy, slightly sweet balsamic sauce that ties every bite together. It’s comfort food elevated by fresh ingredients and a simple cooking technique that keeps your kitchen cleanup to a minimum. Whether you’re cooking for two or just craving a hearty, wholesome dinner, this dish brings bold flavors and beautiful colors straight to your plate in one easy panful.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a crucial role in creating the perfect balance of flavors and textures. From the rich, marbled steaks to the crisp vegetables and the zesty balsamic glaze, these essentials create a colorful and delicious harmony in every bite.
- 2 ribeye or sirloin steaks (about 1 inch thick): Choose well-marbled cuts for juicy, flavorful results.
- 2 tbsp olive oil: This helps sear the steak and roast the veggies to golden perfection.
- Salt and pepper, to taste: The classic seasoning enhances every ingredient’s natural taste.
- 1 tbsp balsamic vinegar: Adds a tangy sweetness that elevates the entire dish beautifully.
- 1 tbsp soy sauce or coconut aminos: Brings in a savory depth while keeping it gluten-free with coconut aminos.
- 1 garlic clove, minced: Fresh garlic infuses the dish with aromatic warmth.
- 1 tsp fresh rosemary or thyme, chopped (optional): Fresh herbs add a lovely earthy note that complements the balsamic glaze.
- 1 cup baby potatoes, halved or quartered: These provide a satisfying tender bite and soak up all the delicious juices.
- 1 red bell pepper, sliced: Adds vibrant color and sweet crunch.
- 1 yellow bell pepper, sliced: Brightens the plate and adds a sunny sweetness.
- 1 zucchini, sliced: Offers a mild, tender texture that pairs perfectly with the bold flavors.
- 1 cup cherry tomatoes, halved: Bursting with juicy brightness, they balance the savory elements nicely.
- 1 tbsp olive oil (additional): For roasting the vegetables just right.
- Salt and pepper, to taste: Needed again to season the veggies for maximum flavor.
- 1 tsp dried oregano or Italian seasoning: Adds a Mediterranean twist to the roasted vegetables.
- Fresh parsley, chopped: A fresh herb finish that brightens each bite just before serving.
How to Make One Pan Balsamic Steak and Veggies Recipe
Step 1: Prepare the Steak Marinade
Start by whisking together the balsamic vinegar, soy sauce or coconut aminos, minced garlic, and fresh herbs in a small bowl. This marinade will infuse your steaks with a robust and slightly sweet flavor, giving them that signature balsamic tang. Be sure to coat the steaks evenly and let them sit for at least 10 minutes to soak up all those lovely notes.
Step 2: Season and Sear the Steaks
Heat 2 tablespoons of olive oil in a large skillet or oven-proof pan over medium-high heat. Season the steaks generously with salt and pepper. Sear each side for about 3-4 minutes until you get a beautiful golden crust, locking in those savory juices. Once seared, set the steaks aside on a plate temporarily to rest while you prep the vegetables.
Step 3: Prep and Season the Vegetables
Toss the baby potatoes, red and yellow bell peppers, zucchini, and cherry tomatoes in the additional olive oil along with salt, pepper, and dried oregano or Italian seasoning. This step ensures every veggie is coated in a flavorful, herby layer that will caramelize beautifully during roasting.
Step 4: Combine and Roast Everything Together
Return the steaks to the pan and nestle the seasoned veggies around them. Pour any leftover marinade over the mixture. Pop the whole pan into a preheated 400°F (200°C) oven for 15-18 minutes until the veggies are tender and the steak reaches your desired doneness. This method marries the flavors as the steak finishes cooking right alongside the veggies.
Step 5: Rest and Garnish
After removing the pan from the oven, let the steaks rest for about 5 minutes to redistribute their juices. Sprinkle the fresh parsley over the vegetables and steak for a pop of color and fresh aroma that beautifully rounds off this dish.
How to Serve One Pan Balsamic Steak and Veggies Recipe
Garnishes
Fresh parsley is a simple yet wonderful garnish that adds color and brightness. You could also sprinkle some freshly grated Parmesan or a little lemon zest for extra zing, depending on your mood.
Side Dishes
This recipe is a complete meal on its own, but if you want to add more, a light side salad or some crusty bread for mopping up the balsamic juices is perfect accompaniment. A creamy mashed potato or garlic herb rice can also round it out wonderfully.
Creative Ways to Present
Serve the steak sliced against the grain, fanned elegantly over the roasted vegetables. Arrange the veggies in color sections on the plate for a striking presentation. Drizzling a little extra balsamic reduction on the edges of the plate adds a gourmet touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The steak and vegetables will continue to develop flavor, making for tasty cold or reheated meals.
Freezing
This dish freezes well. Place portions in freezer-safe bags or containers, and they will last for up to 2 months. Just be mindful that potatoes can sometimes change texture slightly after freezing.
Reheating
Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) to avoid overcooking the steak. Add a splash of water or broth to keep the veggies moist if needed.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye and sirloin are great for their flavor and tenderness, you can use strip steak, filet mignon, or even flank steak if sliced thinly. Just adjust cooking times accordingly.
Is it necessary to use balsamic vinegar?
Balsamic vinegar is key for that signature tangy-sweet flavor in the dish, but you could experiment with red wine vinegar or a mix of vinegar and honey if you want to tweak the profile.
Can I make this recipe vegetarian?
Definitely! Simply omit the steak and add extra hearty vegetables like mushrooms or eggplant, and increase marinade quantities for a robust flavor.
How do I know when my steak is cooked to the right doneness?
Use a meat thermometer for the most accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium, and so forth. Resting the steak after cooking helps retain the juices.
Can this recipe be doubled for more people?
Yes, it scales nicely. Just make sure your pan or roasting dish is big enough to avoid overcrowding, so everything cooks evenly and perfectly.
Final Thoughts
There’s something so satisfying about the ease and elegance packed into the One Pan Balsamic Steak and Veggies Recipe. It’s a dish that invites you to slow down and savor each bite, but it comes together quickly enough for weeknights or casual weekends. Give it a try — it might just become your go-to for when you want something special without the fuss.
Print
One Pan Balsamic Steak and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pan Balsamic Steak and Veggies is a delicious, easy-to-make recipe featuring perfectly seared ribeye or sirloin steaks cooked alongside a medley of colorful vegetables, all flavored with a tangy balsamic glaze. Ideal for a wholesome, satisfying meal ready in under 30 minutes.
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
- Prepare the Marinade: In a small bowl, mix together olive oil, balsamic vinegar, soy sauce (or coconut aminos), minced garlic, and chopped rosemary or thyme. Season the steaks with salt and pepper on both sides and then coat them with the marinade. Let the steaks marinate for at least 10 minutes to absorb the flavors.
- Prepare the Vegetables: While the steaks marinate, wash and cut the baby potatoes, bell peppers, zucchini, and cherry tomatoes as directed. In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, and dried oregano or Italian seasoning until evenly coated.
- Cook the Steaks: Heat a large skillet or frying pan over medium-high heat. Add a little olive oil if necessary. Place the marinated steaks in the pan and cook for about 4-5 minutes on each side for medium-rare, adjusting the time to your preferred doneness. Once cooked, remove the steaks from the pan and set aside to rest.
- Cook the Vegetables: In the same pan, add the potatoes first as they take the longest to cook. Sauté them for about 5-7 minutes until they start to soften and brown. Add the bell peppers and zucchini, cooking for another 5 minutes. Finally, add the cherry tomatoes and cook for an additional 2 minutes until all vegetables are tender but still vibrant.
- Combine and Serve: Slice the rested steaks against the grain. Plate the vegetables and top with sliced steak. Garnish with chopped fresh parsley for an added fresh flavor and a pop of color. Serve immediately and enjoy your flavorful one-pan meal.
Notes
- Marinating the steak for longer (up to 30 minutes) enhances the flavor and tenderness.
- The recipe is flexible; feel free to substitute or add other vegetables like mushrooms or asparagus.
- Use coconut aminos instead of soy sauce for a gluten-free option.
- To ensure even cooking, cut vegetables into uniform sizes.
- Letting the steak rest after cooking helps retain its juices and improves tenderness.
