One Pan Balsamic Steak and Veggies Recipe
If you’re searching for a weeknight dinner that’s as satisfying as it is simple, look no further than this One Pan Balsamic Steak and Veggies Recipe. It combines juicy marinated steak with a rainbow of roasted vegetables, all finished in the oven for maximum flavor and minimal cleanup. The balsamic glaze ties everything together, infusing each bite with tangy, savory goodness. Whether you’re cooking for family, friends, or just yourself, it’s a failproof favorite that brings restaurant-quality flavor straight to your kitchen without any fuss.
Ingredients You’ll Need
Here’s what you’ll need to bring the One Pan Balsamic Steak and Veggies Recipe to life. Each ingredient adds a special layer, from the richness of steak to the zip of balsamic and the freshness of vegetables. You’ll be shocked at how much flavor can come from such a straightforward ingredient list!
- Flank steak or sirloin (1 pound, sliced thin): Thin strips cook quickly and soak up all the delicious marinade.
- Olive oil (2 tablespoons, divided): Adds richness and helps everything caramelize beautifully in the oven.
- Balsamic vinegar (2 tablespoons): Brings tangy sweetness to both meat and vegetables.
- Soy sauce (1 tablespoon): Gives the marinade a salty, umami background that complements steak perfectly.
- Garlic (2 cloves, minced): Delivers irresistible aroma and depth to the marinade.
- Dijon mustard (1 teaspoon): Adds a subtle kick and helps emulsify the marinade.
- Dried thyme (1/2 teaspoon): Offers earthy flavor that pairs perfectly with roasted veggies and beef.
- Salt (1/2 teaspoon): Enhances every single ingredient’s natural flavor.
- Black pepper (1/4 teaspoon): Gives a gentle warmth to balance out the balsamic.
- Baby potatoes (1 cup, halved): Their creaminess soaks up the juices and roasts up golden.
- Green beans (1 cup, trimmed): Add crisp texture and a vibrant pop of color.
- Red bell pepper (1, sliced): Sweet and succulent, these brighten up both taste and appearance.
- Red onion (1 small, sliced): Roasts beautifully, adding a mellow sweetness to the mix.
How to Make One Pan Balsamic Steak and Veggies Recipe
Step 1: Prep the Pan and Preheat Oven
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to keep things tidy and make cleanup a breeze. This first step sets you up for effortless roasting and a pan that’s super easy to wash afterwards.
Step 2: Whip Up the Marinade
In a big mixing bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, soy sauce, minced garlic, Dijon mustard, dried thyme, salt, and pepper. Your kitchen will already start smelling amazing! This marinade is the heart of the One Pan Balsamic Steak and Veggies Recipe, infusing every component with bold, zippy flavor.
Step 3: Marinate the Steak
Add your sliced steak to the bowl and toss it to thoroughly coat each piece. Cover and let it marinate for at least 15 minutes on the counter, or up to an hour if you’ve got time to pop it in the fridge. Letting it sit ensures every bite is juicy, flavorful, and incredibly tender.
Step 4: Start Roasting the Potatoes
While the steak is soaking up all that goodness, toss your halved baby potatoes in the remaining tablespoon of olive oil with a pinch of salt. Spread them in a single layer on your prepared sheet pan and roast for 15 minutes. This gives them a head start so they turn golden and creamy by the end.
Step 5: Add the Veggies and Steak
Pull the pan from the oven and add the trimmed green beans, sliced red bell pepper, and red onion. Gently mix them into the potatoes so everything is coated with a touch of oil. Lay the marinated steak strips evenly over the vegetables. Now, the veggies and steak will roast together, swapping flavors and juices.
Step 6: Finish Roasting
Return the pan to the oven and roast for another 10 to 12 minutes. For medium steak, aim for 10 minutes; go a bit longer for more well-done, or less for rare. The veggies should be tender and caramelized, and the steak should glisten with savory, balsamic goodness.
Step 7: Serve and Enjoy
Give everything one final toss on the pan to coat with any remaining juices. Serve the One Pan Balsamic Steak and Veggies Recipe immediately, while the steak is succulent and the vegetables are piping hot. Every bite will showcase just how much flavor you packed into one pan!
How to Serve One Pan Balsamic Steak and Veggies Recipe
Garnishes
Finish your One Pan Balsamic Steak and Veggies Recipe with a sprinkle of chopped fresh parsley or chives. A drizzle of extra balsamic glaze adds a glossy, tangy finish, and a pinch of flaky salt just before serving brings out the best in every element. If you love a little zip, a squeeze of lemon over the top gives everything a fresh, lively burst.
Side Dishes
Honestly, this recipe is practically a meal by itself, but you can round it out with a simple side salad, some crusty bread, or even a fluffy mound of rice or quinoa. The hearty flavor pairs especially well with a light arugula salad tossed in lemon vinaigrette or a basket of warm rolls for soaking up the roasted juices.
Creative Ways to Present
Change up your presentation by serving the steak and veggies family-style on a platter or even tucked into warm pita bread for a fun handheld option. For something special, try piling the steak and veggies over a bed of mashed potatoes or creamy polenta. The One Pan Balsamic Steak and Veggies Recipe is also perfect for meal prep; just divvy it up in storage containers for a week of crave-worthy lunches.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container as soon as they’ve cooled. The steak and veggies will keep happily in the fridge for up to 3 days. Be sure to store any extra juices too, as they’re full of concentrated flavor and keep everything moist.
Freezing
While vegetables can sometimes change texture when frozen, this dish actually does pretty well if you freeze it in a single layer in a freezer-safe zip-top bag or container. Let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results with your One Pan Balsamic Steak and Veggies Recipe.
Reheating
To retain the best flavor and texture, reheat your leftovers in a 350°F oven for 8 to 10 minutes, or until warmed through. If you’re short on time, a quick zap in the microwave works too—just cover and use 50 percent power to keep the steak tender instead of tough.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak and sirloin both work beautifully, you can also try skirt steak or even thin-sliced ribeye. Just be sure to cut against the grain so your steak stays tender in your One Pan Balsamic Steak and Veggies Recipe.
What vegetables can I swap in?
This recipe is endlessly versatile. Swap green beans for asparagus or zucchini, use sweet potatoes or carrots in place of the baby potatoes, or toss in whatever looks freshest at the market. The simplicity of the One Pan Balsamic Steak and Veggies Recipe means you can make it your own.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written—just double-check that your soy sauce is specifically labeled gluten-free, or substitute with tamari if you need an alternative.
How long should I marinate the steak?
Even a quick 15-minute soak will infuse plenty of flavor, but if you have time, letting the steak marinate for an hour (or up to two) in the fridge will make it even juicier and more flavorful.
Can I make this ahead for meal prep?
Definitely! The One Pan Balsamic Steak and Veggies Recipe is perfect as a meal prep staple. Cook as directed, then divide into airtight containers. Reheat portions as needed and enjoy a wholesome, tasty meal all week.
Final Thoughts
There’s something so comforting about the simplicity of a one-pan meal, especially when it’s as jaw-droppingly delicious as this One Pan Balsamic Steak and Veggies Recipe. Whether it’s your first time making it or you’re adding it to your regular rotation, you’re in for an easy, flavor-packed dinner you’ll keep craving. Give it a try, and don’t be surprised if this becomes a go-to favorite in your kitchen!
Print
One Pan Balsamic Steak and Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One Pan Balsamic Steak and Veggies recipe is a simple and delicious meal that combines tender steak strips marinated in a flavorful balsamic mixture with roasted vegetables for a complete and satisfying dish.
Ingredients
Steak:
- 1 pound flank steak or sirloin (sliced into thin strips)
- 2 tablespoons olive oil (divided)
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Veggies:
- 1 cup baby potatoes (halved)
- 1 cup green beans (trimmed)
- 1 red bell pepper (sliced)
- 1 small red onion (sliced)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- Marinate steak: Combine 1 tablespoon olive oil, balsamic vinegar, soy sauce, garlic, mustard, thyme, salt, and pepper. Add steak, toss to coat, and marinate for 15 minutes.
- Roast potatoes: Toss potatoes with remaining oil and salt. Roast for 15 minutes.
- Add veggies: Add green beans, bell pepper, and onion to the pan. Toss gently with potatoes.
- Add steak: Spread marinated steak on top of veggies. Roast for 10–12 minutes until steak is cooked and veggies are tender.
- Serve: Serve hot.
Notes
- For medium steak, aim for a total cook time of 10 minutes after adding to the pan.
- You can swap the green beans for asparagus or zucchini depending on what’s in season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
