Imagine preparing a hearty, mouthwatering dinner with minimal cleanup in record time. The Balsamic Steak & Veggie Sheet Pan achieves just that! This easy and flavorful dish combines tender steak with a vibrant array of roasted vegetables, all drizzled in a savory balsamic glaze.
Ingredients
Scale:
1.5 pounds of flank steak or sirloin steak, trimmed of excess fat
1/4 cup balsamic glaze
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups broccoli florets
1 cup bell peppers, sliced
1 cup cherry tomatoes, halved
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Preheat your oven: Set your oven to 425°F (220°C).
Prepare the marinade: In a mixing bowl, combine the balsamic glaze, minced garlic, olive oil, salt, and black pepper. Whisk together until well combined.
Marinate the steak: Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
Prepare the vegetables: In a large bowl, toss together the broccoli florets, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper. Mix until all vegetables are well coated.
Arrange on the sheet pan: Spread the marinated steak in the center of a large sheet pan. Surround it with the prepared vegetables.
Roast in the oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the steak reaches your desired doneness.
Rest and slice: Once cooked, remove the sheet pan from the oven. Let the steak rest for about 5 minutes before slicing it against the grain into thin strips.
Serve: Arrange the sliced steak on a platter alongside the roasted vegetables. Drizzle additional balsamic glaze over the top if desired.
