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
Scale
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.
