Save This Recipe
We'll email this post to you, so you can come back to it later!
This one-pan balsamic steak and veggies happened on a night I had zero energy left to cook. Steak in the fridge, produce drawer full of stuff that needed using — everything went on one pan, and it was so good I’ve made it on repeat ever since. Even rushed, barely-marinated, thrown together in a hurry, it works. That’s really all the convincing you should need.
Why You’ll Love It
One pan, minimal cleanup steak and veggies roast together, so there’s barely anything to wash
Forgiving with the steak it’s sliced thin, so there’s no fussing over exact internal temperature
Tastes fancier than the effort the balsamic marinade does a lot of heavy lifting for very little work
Even picky eaters go for the veggies something about roasting them next to the steak wins people over
Comes together fast minimal prep, one pan, dinner in under 30 minutes
Ingredient Notes
The steak — I use flank most of the time, sirloin when that’s what looked better at the store that week. Skirt steak works too, though it’s a little more forgiving in flavor and less in texture, if that makes sense. Doesn’t always.
Balsamic — look, I’m not precious about this. I’m not buying some $40 aged bottle for a Tuesday sheet pan. A decent grocery-store balsamic is fine. I’ve heard a fancier one makes a difference, and maybe it does, but this isn’t that kind of recipe.
Honey vs. brown sugar — I go back and forth honestly. Whichever’s open. Dijon is one of those “if you have it” things, don’t stress if you don’t.
Vegetables — this is where I get loose. Listed below is Broccoli, peppers, zucchini, onion, but I have absolutely thrown in mushrooms, or swapped zucchini for asparagus when that was what needed using instead. The pan doesn’t care. It really doesn’t.
Ingredients
For the steak & marinade:
– 1.2–1.5 lbs (550–700g) flank steak or sirloin, sliced into strips
– 1/4 cup (60 ml) balsamic vinegar
– 3 tablespoons olive oil
– 2 tablespoons soy Sauce
– 2 cloves garlic, minced (or a big spoonful of the jarred stuff, no judgment)
– 1 tablespoon honey or brown sugar
– 1 teaspoon Dijon mustard — optional, skip it if you don’t have it
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt, though I usually eyeball this a little heavier
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
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
Preheat your oven to 220°C (425°F). Line a big sheet pan with parchment — and I do mean big, because if things are crowded on there they just steam instead of getting that nice roasted edge, and I learned that the hard way more than once.
Whisk the balsamic, olive oil, soy sauce, garlic, honey, mustard, salt and pepper together in a bowl. Doesn’t need to be fussy, just get it combined.
Toss your steak strips in there and let them sit — ten, fifteen minutes is plenty, though like I said, even a rushed five minutes still turns out fine. I’ve done it both ways more times than I can count and honestly couldn’t always tell you which batch was which by the time it hit the table.
While that’s marinating, get your vegetables onto the pan. Drizzle with the olive oil, hit them with salt and pepper, toss it all around with your hands (or tongs, if you’re fancier about that than I am).
Spread the veggies out in one layer — resist the urge to pile them, I know the pan looks small — and lay the steak either on top or tucked in alongside. Don’t overcrowd it. I say that like I always listen to my own advice, which, no.
Roast for 20 to 25 minutes, giving everything a stir around the halfway mark. You’re looking for the veggies to go tender with those little charred edges, and the steak cooked how your family likes it — mine like theirs more toward medium, my daughter would eat it practically raw if I let her, which I don’t.
Pull it out, and if you want, a little extra drizzle of balsamic or even just a splash of the vinegar straight from the bottle right before serving wakes the whole thing back up.
Variations
For anyone who doesn’t eat red meat, the same vegetables and marinade work fine with chicken thighs, sliced thin. Cooks a touch faster, so keep an eye on it.
I tried this once with sweet potato cubes thrown in with the other vegetables and it was a mess — they need way longer in the oven than everything else, came out half-raw while the peppers were already going dark. Would not recommend, unless you want to parboil them first, which at that point, why bother.
Storage
It keeps in the fridge fine for three, maybe four days. I will say the steak reheats a little better than the vegetables do — zucchini in particular gets sort of sad and watery on the reheat, there’s no getting around that, it just does. I’ve left it out on the counter longer than I probably should before remembering to put it away, and it’s been fine, but I wouldn’t go telling anyone that’s a recommended method.
Last Thoughts
I think what I like about this one is that it doesn’t ask much of you on a night when you don’t have much to give. There’s no real skill involved, just some slicing and a pan and getting out of the way while the oven does the rest. Life’s calmed down a lot since the days this recipe first got made out of pure necessity, but the sheet pan stuck around anyway. Funny how that happens with the recipes that started out of desperation rather than any real inspiration.
Oh — and if you’re doubling it for a crowd, use two pans, not one bigger one. I tried that once too.