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.

Ingredients

Scale

Marinade

1/4 cup olive oil
1/2 cup balsamic vinegar
2 tablespoons whole grain dijon mustard
4 teaspoons fresh ground black pepper
2 tablespoons coarse salt
2 teaspoons Italian seasoning

Main Ingredients

2 – 3 lbs petite sirloin steak, about 1 to 1/2 inches thick
2 large zucchini, halved, and quartered into 1 inch thick pieces
3 yellow squash, halved, and quartered into 1 inch thick pieces
1 red onion, thickly sliced
1 lb cherry tomatoes
1 lb thin asparagus, woody ends trimmed

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

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 420
Sugar: 8g
Sodium: 850mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 38g
Cholesterol: 110mg

Keywords: balsamic steak, one pan meal, roasted vegetables, petite sirloin steak, easy dinner, healthy steak recipe, balsamic marinade