Balsamic Steak & Veggie Sheet Pan
A quick, high-protein weeknight dinner cooked entirely on one pan. Tender strips of marinated beef roast alongside colorful vegetables for an easy, flavorful meal with minimal cleanup.
Ingredients
- For the steak & marinade:
- 1.2 – 1.5 lb 550 – 700 g flank steak or sirloin, sliced into strips
- ¼ cup 60 ml balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 tablespoon honey or brown sugar
- 1 teaspoon Dijon mustard optional
- ½ teaspoon black pepper
- ½ teaspoon salt
- For the vegetables:
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 red onion sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven: Preheat to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make the marinade: In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, honey, mustard, salt, and pepper.
- Marinate the steak: Add steak strips to the marinade. Toss well and let sit for 10–15 minutes (even short marinating works).
- Prepare vegetables: Place all vegetables on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Arrange everything: Spread veggies in an even layer. Add marinated steak on top or alongside (don’t overcrowd).
- Roast: Bake for 20–25 minutes, stirring once halfway through, until veggies are tender and steak is cooked to your liking.
- Optional finish: Drizzle extra balsamic glaze or a splash of fresh vinegar before serving for extra flavor.
Notes
Pro Tip: For the best browning, pat your steak completely dry with a paper towel before slicing it. Getting rid of the extra moisture helps the oil and vinegar stick to the meat so you get a better glaze in the oven.
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