Balsamic Steak Veggie Sheet (Print Version)
Marinated steak and colorful vegetables roasted together for a delicious, easy-to-make meal.
# Ingredients:
Steak and Marinade
01 -
1.2–1.5 lb (550–700 g) flank steak or sirloin, sliced into strips
02 -
1/4 cup (60 ml) balsamic vinegar
03 -
3 tablespoons olive oil
04 -
2 tablespoons soy sauce
05 -
2 cloves garlic, minced
06 -
1 tablespoon honey or brown sugar
07 -
1 teaspoon Dijon mustard (optional)
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt
Vegetables
10 -
2 cups broccoli florets
11 -
1 red bell pepper, sliced
12 -
1 yellow bell pepper, sliced
13 -
1 zucchini, sliced
14 -
1 red onion, sliced
15 -
2 tablespoons olive oil
16 -
1/2 teaspoon salt
17 -
1/2 teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02 -
Whisk together balsamic vinegar, olive oil, soy sauce, minced garlic, honey, Dijon mustard, salt, and black pepper in a bowl.
03 -
Add the steak strips to the marinade. Toss to coat evenly and let sit for 10–15 minutes.
04 -
Place broccoli, bell peppers, zucchini, and red onion on the sheet pan. Drizzle with olive oil, season with salt and pepper, then toss to coat.
05 -
Spread the vegetables in a single layer on the pan. Arrange the marinated steak strips on top without overcrowding. Bake for 20–25 minutes, stirring once halfway through, until the vegetables are tender and the steak is cooked to your preference.
06 -
For enhanced flavor, drizzle with additional balsamic glaze or a splash of fresh vinegar before serving.
# Notes:
01 -
Even a short marinating time enhances flavor and tenderness.