Balsamic Steak & Veggie Sheet Pan
Tender steak strips roast with broccoli, bell peppers, zucchini, and red onion in a tangy balsamic-garlic marinade. This easy sheet pan dinner is colorful, savory-sweet, and ready in under an hour with minimal cleanup.
Ingredients
- 1.2 to 1.5 lb flank steak or sirloin sliced into strips
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil for marinade
- 2 tbsp soy sauce
- 2 cloves garlic minced
- 1 tbsp honey or brown sugar
- 1 tsp Dijon mustard optional
- 1/2 tsp black pepper for marinade
- 1/2 tsp salt for marinade
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 red onion sliced
- 2 tbsp olive oil for vegetables
- 1/2 tsp salt for vegetables
- 1/2 tsp black pepper for vegetables
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- In a bowl, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, honey or brown sugar, Dijon mustard if using, black pepper, and salt.
- Add the steak strips to the marinade and toss to coat.
- Let the steak marinate for 10–15 minutes.
- Place the broccoli, bell peppers, zucchini, and red onion on the prepared sheet pan.
- Drizzle the vegetables with olive oil and season with salt and black pepper.
- Toss the vegetables until evenly coated.
- Spread the vegetables into a single layer on the sheet pan.
- Arrange the marinated steak strips on top of or alongside the vegetables, keeping everything as spread out as possible.
- Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender with lightly charred edges and the steak is cooked to your preferred doneness.
- Drizzle with a little extra balsamic vinegar before serving if desired.
Notes
Use the largest sheet pan you have so the steak and vegetables roast instead of steam. Slice steak against the grain for the most tender bites.
Nutrition
Calories: 430kcal
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