This One Pan Balsamic Steak and Veggies is a scrumptious dish that brings tender steak and colorful veggies together with a tangy balsamic glaze. Quick to make and easy to clean up—what’s not to love?
Honestly, I adore how this recipe lets me enjoy a wholesome meal without a mountain of dishes. Plus, the smell while it cooks is irresistible and has me dreaming of dinner!
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for marinating due to its flavor. However, if you can’t find it, you can substitute skirt steak, ribeye, or even chicken breast for a lighter option.
Balsamic Vinegar: It adds a sweet tanginess to the dish. If you’re out, red wine vinegar mixed with a touch of honey can work. Apple cider vinegar is another option, giving a different but pleasant taste.
Olive Oil: Extra virgin olive oil is flavorful, but you can use any cooking oil you have on hand, like canola or avocado oil. Just avoid oils with strong flavors that could overpower the dish.
Soy Sauce: This adds a nice umami kick. Use liquid aminos or tamari for a gluten-free version. If you want to reduce sodium, try a low-sodium soy sauce.
Vegetables: Broccoli and carrots are great, but feel free to add bell peppers or zucchini for a color boost. Just keep the cooking time in mind, as they may need adjustments.
How Can I Get the Steak Nice and Tender?
Tender steak is all about marinating and cooking it right. The marinade helps break down muscle fibers, making the steak more tender. Here’s how to ensure great results:
- Marinate for at least 30 minutes, but 2 hours will maximize flavor and tenderness.
- Ensure your skillet is properly heated before adding the steak. This helps achieve a beautiful sear.
- Avoid overcooking! Cook until just done for maximum tenderness, usually about 3-4 minutes depending on thickness.
- Let the steak rest for a few minutes after cooking. This helps juices redistribute for a juicier bite!
How to Make One Pan Balsamic Steak and Veggies
Ingredients You’ll Need:
- 1 lb flank steak, sliced into strips
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 medium carrots, peeled and cut into sticks
- 2 cups broccoli florets
- Optional: Fresh parsley for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare the ingredients and about 30 minutes for cooking, which includes marinating the steak. In total, you’re looking at around 40 minutes. Perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, combine the sliced flank steak with balsamic vinegar, olive oil, soy sauce, garlic powder, black pepper, and salt. Use your hands or a spoon to toss everything well so the steak is fully coated. Once mixed, cover the bowl and let it sit for at least 30 minutes at room temperature, or place it in the fridge for up to 2 hours if you want more flavor.
2. Prepare the Vegetables:
While your steak is marinating, it’s time to get the veggies ready! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or spray it lightly with cooking spray to prevent sticking.
3. Arrange the Veggies:
Place the carrot sticks and broccoli florets onto the prepared baking sheet. Drizzle a little olive oil over them and sprinkle with salt and pepper. Give it a good toss to make sure everything is coated evenly.
4. Roast the Veggies:
Pop the baking sheet into the preheated oven and roast the veggies for about 15-20 minutes. Keep an eye on them and stir halfway through to ensure they cook evenly. You want them tender and slightly caramelized.
5. Cook the Steak:
While the veggies are roasting, heat a large skillet over medium-high heat. Add the marinated steak (be sure to discard any leftover marinade) and cook for about 3-4 minutes. You want it seared nicely on all sides, adjusting the time depending on how well done you like your steak.
6. Combine and Serve:
Once your steak is cooked to your liking, add it to the tray with the roasted veggies. If you’d like, drizzle a little more balsamic vinegar over the top for extra flavor. For a touch of color, sprinkle some fresh parsley on top before serving.
Enjoy your delicious One Pan Balsamic Steak and Veggies meal!
Can I Use a Different Cut of Steak?
Absolutely! While flank steak works well for this dish, you can substitute it with sirloin, ribeye, or even skirt steak. Just keep in mind that cooking times may vary slightly based on the cut you choose. Make sure to adjust the cooking time to achieve your preferred level of doneness.
What If I Don’t Have Balsamic Vinegar?
No problem! If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar, though the flavor will be slightly different. For added sweetness, consider mixing in a teaspoon of honey or maple syrup.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave, adding a splash of water or broth to maintain moisture.
Can I Add Other Vegetables?
Definitely! Feel free to add any of your favorite vegetables, such as bell peppers, zucchini, or onions. Just adjust the roasting time accordingly to ensure everything is cooked to perfection. Vegetables like bell peppers might need a little less time, while denser ones like potatoes may need a bit longer.
