If you love meals that combine bold flavors, vibrant veggies, and juicy, tender steak all cooked effortlessly in one go, then you’re in for a treat with this One Pan Balsamic Steak and Veggies. This dish is the perfect harmony of tangy balsamic marinade mingling with the natural sweetness of fresh vegetables, creating a mouthwatering dinner that feels both comforting and special. Imagine slicing into a perfectly cooked petite sirloin surrounded by colorful zucchini, cherry tomatoes, asparagus, and red onions, all infused with rich balsamic goodness and a hint of Italian herbs. It is straightforward, satisfying, and truly a game changer for those busy weeknights or casual gatherings alike.

One Pan Balsamic Steak and Veggies Recipe - Recipe Image

Ingredients You’ll Need

The magic of this One Pan Balsamic Steak and Veggies comes from its simple yet powerful ingredients. Each element serves a purpose, whether it’s the tenderizing balsamic vinegar, the hearty petite sirloin, or the fresh, crisp vegetables that add texture and color. Here’s everything you need to bring this dish to life:

Olive oil: Adds richness and helps everything cook evenly without sticking.
Balsamic vinegar: Provides that signature tangy-sweet flavor that ties the steak and veggies together.
Whole grain dijon mustard: Adds a subtle sharpness and depth to the marinade.
Fresh ground black pepper: Gives a hint of spice and enhances the steak’s natural flavor.
Coarse salt: Essential for seasoning and bringing out the best textures in the veggies and steak.
Italian seasoning: A blend of herbs that adds aromatic layers and freshness.
Petite sirloin steak: The star protein, tender and juicy, perfect for quick cooking.
Zucchini: Adds a mild, slightly sweet crunch, balancing the acidity of the marinade.
Yellow squash: Complements the zucchini with a softer texture and subtle flavor.
Red onion: Brings a hint of sharpness and beautiful color contrast.
Cherry tomatoes: Burst with sweetness when roasted, enhancing every bite.
Thin asparagus: Provides earthiness and a delicate snap, trimming the woody ends ensures tenderness.

How to Make One Pan Balsamic Steak and Veggies

Step 1: Prepare the Balsamic Marinade

Start by combining olive oil, balsamic vinegar, whole grain dijon mustard, fresh ground black pepper, coarse salt, and Italian seasoning in a medium bowl. Stir these ingredients well to create a balanced marinade that will infuse the steak with bold flavors and tenderize it beautifully. The vinegar’s tang will soften the meat’s fibers, while the mustard adds a subtle kick.

Step 2: Marinate the Steak

Place your petite sirloin steaks into a large ziplock bag and pour the marinade over them. Seal the bag and shake it gently to coat every inch of the steak. Let it rest in the fridge for at least 30 minutes, but no more than 4 hours, allowing the flavors to deeply penetrate the meat for maximum taste and tenderness.

Step 3: Prepare the Vegetables

While your steak marinates, give your zucchini, yellow squash, red onion, and cherry tomatoes a good toss with a drizzle of olive oil and a pinch of coarse salt in a large bowl. This step brings out the natural sweetness of the veggies and ensures they roast to perfection. Toss the asparagus separately with olive oil and salt to maintain its delicate texture and flavor.

Step 4: Arrange the Pan

Grease a large baking pan and spread the mixed veggies evenly in a single layer. Then, layer the asparagus on top. If you have a wire rack, place it on the vegetables and arrange the marinated steaks on the rack to allow air circulation and even cooking. If not, carefully position the steaks atop the asparagus. This setup ensures everything cooks together without overcrowding.

Step 5: Roast and Cook

Preheat your oven to 400 degrees Fahrenheit. Place the pan about 4 inches from the heat source and roast for 10 minutes. Halfway through, give the pan a gentle turn to encourage even cooking. The vegetables will start to soften and caramelize beautifully. Next, place the steaks on top of the veggies, leaving a little space so the heat circulates nicely. Roast for an additional 5 minutes or until the steak reaches your desired doneness, then let the meat rest for 5 minutes before slicing.

How to Serve One Pan Balsamic Steak and Veggies

Garnishes

A sprinkle of freshly chopped parsley or basil adds a burst of color and freshness that complements the balsamic marinade perfectly. For an extra touch, shaved Parmesan or a few crumbled feta pieces can bring a delightful salty contrast. A drizzle of balsamic glaze over the plated steak and veggies makes it look as incredible as it tastes.

Side Dishes

This dish shines on its own but pairs wonderfully with light sides like a simple arugula salad with lemon vinaigrette or fluffy garlic mashed potatoes. For a heartier meal, crusty bread to soak up all those flavorful juices is always a favorite choice. The versatility of side dishes means this recipe can easily adapt to whatever you have on hand.

Creative Ways to Present

For a rustic, family-style dinner, serve the pan straight from the oven, letting everyone serve themselves. Alternatively, you can beautifully arrange sliced steak fanned out next to the colorful veggies on a large platter for a dinner party. Another fun idea is to serve the veggies in small bowls topped with sliced steak for individual servings that look elegant and inviting.

Make Ahead and Storage

Storing Leftovers

Store any leftover One Pan Balsamic Steak and Veggies in airtight containers in the refrigerator. The steak stays juicy and the veggies retain their flavor well for up to 3 days. This makes it a fantastic meal prep option to enjoy throughout the week without losing any of the fresh-tasting appeal.

Freezing

Although fresh is best, you can freeze the leftovers for up to 2 months. Slice the steak before freezing and separate the veggies to maintain texture. When you’re ready to enjoy, thaw fully in the refrigerator overnight to keep all components intact.

Reheating

To reheat, use a gentle approach. Warm the steak and veggies in a skillet over low heat or in the oven at 325 degrees Fahrenheit until warmed through. Avoid microwaving directly, as it tends to toughen the steak and make the veggies soggy. A light drizzle of olive oil can help revive the flavors during reheating.

FAQs

Can I use a different cut of steak for One Pan Balsamic Steak and Veggies?

Absolutely! While petite sirloin is ideal for even cooking and tenderness, flank or skirt steak can also work well if sliced thinly after cooking. Just keep an eye on cooking times, as different cuts vary in thickness and doneness speed.

Is it possible to make this dish without an oven?

Yes! You can cook the veggies on a stovetop grill pan or skillet first, then finish the steak separately. While the one-pan method is convenient, stovetop cooking can recreate the flavors in a pinch.

Can I prepare the marinade in advance?

Definitely. The marinade can be mixed and stored in the refrigerator for up to 2 days before using. This makes your meal prep even faster when you’re ready to cook.

What if I don’t have Italian seasoning on hand?

No problem! You can use a mixture of dried oregano, basil, thyme, and rosemary to mimic the flavor. Fresh herbs also work beautifully if you prefer a brighter, fresher taste.

Can I add other vegetables to this recipe?

For sure! Bell peppers, mushrooms, or green beans are fantastic additions. Just be mindful of cooking times and cut your veggies similarly to ensure even roasting alongside the steak.

Final Thoughts

This One Pan Balsamic Steak and Veggies recipe is one of those rare dishes that combines simplicity and incredible flavor, perfect for busy cooks who want an impressive meal without fuss. It’s fresh, colorful, and packed with bold, tangy, and savory notes that everyone will love. I can’t wait for you to try it and make it your new go-to dinner that feels both cozy and elegant all in one pan!

One Pan Balsamic Steak and Veggies Recipe

★★★★★

4.8 from 15 reviews

Author: Ethan
Total Time: 35 minutes plus marinating time
Yield: 4 to 6 servings 1x
Diet: Low Fat

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Description

This One Pan Balsamic Steak and Veggies recipe offers a delicious and simple way to enjoy a perfectly marinated petite sirloin steak with a medley of fresh vegetables. The balsamic marinade infuses rich flavor into the steak while the roasted zucchini, yellow squash, red onion, cherry tomatoes, and asparagus complement the dish with vibrant colors and textures. Ready in under an hour, this straightforward oven-baked recipe is perfect for a wholesome weeknight dinner that requires minimal cleanup.

Instructions

Prepare the Marinade: In a medium size bowl, thoroughly mix the olive oil, balsamic vinegar, whole grain dijon mustard, freshly ground black pepper, coarse salt, and Italian seasoning until well combined.
Marinate the Steak: Place the petite sirloin steaks into a large ziplock bag. Pour the marinade over the steaks, seal the bag tightly, and gently shake to ensure all steaks are coated evenly with the marinade. Let them marinate in the refrigerator for a minimum of 30 minutes and up to 4 hours for deeper flavor.
Preheat the Oven: Set your oven to 400˚F (200˚C) and grease a large baking pan to prevent sticking.
Prepare the Vegetables: In a large bowl, toss the zucchini, yellow squash, red onion slices, and cherry tomatoes with a light drizzle of olive oil and a pinch of coarse salt. Spread this vegetable mixture evenly across the baking pan in a single layer. Using the same bowl, toss the asparagus with another drizzle of olive oil and additional coarse salt, then arrange the asparagus on top of the other vegetables.
Arrange the Steak: If available, place a wire rack over the vegetables, then lay the marinated steaks on top, allowing some space between each steak for even cooking. If no wire rack is available, separate the asparagus into small bunches and place the steaks on the pan alongside the veggies carefully.
Cook Steaks and Vegetables: Position the pan about 4 inches from the heat source in your oven or broiler. Cook for 10 minutes, flipping or turning the pan halfway through to ensure even cooking. The vegetables should begin to soften during this time. Then, place the steaks on top if they were not already, and cook for an additional 5 minutes or until the steaks reach your preferred level of doneness.
Rest and Serve: Remove the pan from the oven and let the steaks rest for 5 minutes before slicing. This resting period allows juices to redistribute, ensuring a juicy and tender steak. Serve the steak slices alongside the roasted balsamic vegetables for a hearty and flavorful meal.

Notes

Marinating the steak longer (up to 4 hours) enhances flavor and tenderness.
If you don’t have a wire rack, carefully rearrange vegetables and steaks to avoid overcrowding for even cooking.
Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
For a gluten-free version, ensure the dijon mustard is gluten-free.
Leftover steak and veggies can be refrigerated up to 3 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven Roasting/Baking
Cuisine: American