If you’re craving a meal that’s bursting with flavor yet incredibly simple to prepare, the One Pan Balsamic Steak and Veggies Recipe is about to become your new go-to. This dish beautifully combines juicy, tender steaks with vibrant, perfectly cooked vegetables, all glazed in a tangy-sweet balsamic sauce. The magic lies in how everything cooks together on one pan, making dinner time both effortless and satisfying. Whether it’s a weeknight treat or a special weekend meal, this recipe delivers comfort and freshness in every bite.
Ingredients You’ll Need
Gathering the right ingredients is essential to bring this dish to life. Each item not only enhances the taste but also adds color and texture, ensuring a balanced and irresistible plate.
- 2 ribeye steaks or sirloin steaks (about 1 inch thick): Choose quality cuts for tender, flavorful meat that pairs perfectly with veggies.
- 2 tbsp olive oil: Helps sear the steak beautifully and adds richness to the dish.
- Salt and pepper, to taste: Simple seasonings that amplify all the other flavors.
- 1 tbsp balsamic vinegar: Adds a tangy sweetness that’s essential for that signature glaze.
- 1 tbsp soy sauce or coconut aminos (for gluten-free): Brings a savory depth and umami boost to the marinade.
- 1 garlic clove, minced: Provides aromatic pungency that makes every bite irresistible.
- 1 tsp fresh rosemary or thyme, chopped (optional): Fresh herbs elevate the flavor with an earthy, fragrant touch.
- 1 cup baby potatoes, halved or quartered: Adds hearty texture and absorbs the balsamic glaze wonderfully.
- 1 red bell pepper, sliced: Brings vibrant color and natural sweetness to the dish.
- 1 yellow bell pepper, sliced: Adds brightness and a lovely crunch contrast.
- 1 zucchini, sliced: Offers subtle freshness and soaks up the pan juices perfectly.
- 1 cup cherry tomatoes, halved: Burst of juicy sweetness that balances the savory elements.
- 1 tbsp olive oil: Ensures vegetables cook evenly and develop a slight caramelization.
- Salt and pepper, to taste: Seasoning that brings all the veggie flavors forward.
- 1 tsp dried oregano or Italian seasoning: Adds a Mediterranean flair to the vegetable medley.
- Fresh parsley, chopped: Final garnish that provides freshness and color contrast.
How to Make One Pan Balsamic Steak and Veggies Recipe
Step 1: Prepare the Marinade and Steak
In a small bowl, whisk together the balsamic vinegar, soy sauce or coconut aminos, minced garlic, and chopped fresh rosemary or thyme. Rub the steaks with olive oil, salt, and pepper, then coat them generously in the marinade. Let them sit for at least 10 minutes to soak in all those flavors while you prep your veggies. This step is where the steak starts to transform into a tender and flavor-packed centerpiece.
Step 2: Cook the Baby Potatoes
Heat a large oven-safe skillet over medium heat and add a tablespoon of olive oil. Toss in the baby potatoes, seasoning them with salt, pepper, and dried oregano or Italian seasoning. Sauté for about 8 minutes, stirring occasionally until they begin to soften and develop a golden crust. Cooking the potatoes first ensures they’ll be tender and flavorful by the time the steak and other veggies are ready.
Step 3: Add Peppers and Zucchini
Next, add the sliced red and yellow bell peppers along with the zucchini to the skillet. Give everything a good stir so the veggies are coated in the seasoning and olive oil. Cook for another 5 minutes until they start to soften but still hold a bit of bite — that perfect balance between tender and crisp is what makes this recipe shine.
Step 4: Sear the Steaks
Push the veggies to the sides of the pan and add the marinated steaks to the center. Sear each side for about 3-4 minutes, or until they reach your desired level of doneness. The pan will be sizzling with the balsamic marinade, which thickens slightly around the meat, creating a gorgeous glaze that locks in juices and flavor.
Step 5: Add Cherry Tomatoes and Finish Cooking
Once the steaks are mostly cooked, scatter the cherry tomatoes around the pan. Their juicy burst adds a perfect counterpoint to the savory glaze and veggies. Let everything cook together for another 2 minutes, then remove from heat. The tomatoes will soften just enough to add a luscious texture without losing their shape.
How to Serve One Pan Balsamic Steak and Veggies Recipe
Garnishes
Sprinkle freshly chopped parsley over the whole dish just before serving. The bright green color not only elevates the presentation but also adds a fresh herbal note that contrasts beautifully with the rich balsamic glaze. A light drizzle of extra balsamic vinegar or a squeeze of fresh lemon juice can also brighten the flavors even more.
Side Dishes
This One Pan Balsamic Steak and Veggies Recipe is so complete on its own that it doesn’t demand much on the side, but if you want to round it out, consider serving it with a simple mixed green salad or some crusty garlic bread. A light, refreshing cucumber salad or a scoop of creamy mashed potatoes would also complement the meal nicely without overpowering the main dish.
Creative Ways to Present
For a dinner party, serve the steak sliced thin against the bed of colorful veggies right on the pan to keep things rustic and cozy. Alternatively, plate it elegantly by layering the veggies as a base and laying the sliced steak over top, then drizzle with any pan juices left behind. Either way, the presentation will feel vibrant and inviting, perfect for sharing with loved ones.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover One Pan Balsamic Steak and Veggies Recipe into an airtight container. Keep it in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so leftovers often taste even better than the first serving!
Freezing
This dish freezes best if you separate the steak from the vegetables. Wrap the steak tightly in plastic wrap and place the veggies in a freezer-safe container. Both components can be frozen for up to 2 months, though the texture of cooked potatoes and peppers may soften slightly after thawing.
Reheating
Reheat leftovers in a skillet over medium heat to maintain texture and avoid sogginess. Add a splash of water or broth if the veggies look dry. You can also pop them in the oven at 350°F (175°C) for about 10 minutes, covered with foil to warm through evenly without drying out the steak.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Ribeye and sirloin are great for their flavor and tenderness, but you can also use flank, skirt, or even filet mignon if you prefer. Just adjust cooking times based on the thickness and cut.
What if I don’t have balsamic vinegar?
If you’re out of balsamic vinegar, you can substitute with red wine vinegar mixed with a touch of honey or brown sugar to replicate the sweet and tangy balance, though the flavor will be slightly different.
Is it possible to make this dish vegetarian?
Definitely! Skip the steak and double up on the veggies or add hearty grilled tofu or tempeh marinated in the same balsamic sauce for a satisfying vegetarian-friendly version.
Can I prepare this recipe gluten-free?
Yes! Simply swap out soy sauce for coconut aminos, which are naturally gluten-free, ensuring the marinade works perfectly without any gluten concerns.
How do I know when the steak is cooked to the right doneness?
Use a meat thermometer if you have one. For medium-rare, aim for 130-135°F; medium is 140-145°F. Alternatively, use the finger test or cut into the steak to check the color; the steak should be juicy and slightly pink inside.
Final Thoughts
Embracing the ease and flavor of the One Pan Balsamic Steak and Veggies Recipe means you’ll have a meal that’s as vibrant and satisfying as it is simple to prepare. It’s perfect for those busy days when you still want something special and homemade. Give this recipe a try—I promise it’ll quickly become one of your beloved dishes to make again and again!
Print
One Pan Balsamic Steak and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This One Pan Balsamic Steak and Veggies recipe is a quick, flavorful meal that combines juicy ribeye or sirloin steaks with a medley of colorful vegetables all cooked together in one pan. The steak is marinated in a tangy balsamic and soy sauce blend, then seared alongside baby potatoes, bell peppers, zucchini, and cherry tomatoes, seasoned with garlic, rosemary, and oregano for a perfectly balanced dinner that’s easy to prepare and clean up.
Ingredients
Steak Marinade
- 2 ribeye steaks or sirloin steaks (about 1 inch thick)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 garlic clove, minced
- 1 tsp fresh rosemary or thyme, chopped (optional)
Vegetables
- 1 cup baby potatoes, halved or quartered
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano or Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, soy sauce, minced garlic, and chopped rosemary or thyme. Season the ribeye or sirloin steaks with salt and pepper on both sides and marinate them in the mixture for at least 10 minutes to enhance flavor.
- Preheat the Pan: Heat a large skillet or oven-safe pan over medium-high heat. Add a drizzle of olive oil to prevent sticking and to sear the steaks evenly.
- Sear the Steaks: Place the marinated steaks in the hot pan and cook for about 3-4 minutes on each side for medium-rare, or longer according to your desired doneness. Remove the steaks from the pan and set aside to rest.
- Cook the Vegetables: In the same pan, add the halved baby potatoes first and cook for 5-6 minutes until slightly softened. Then add sliced red and yellow bell peppers, zucchini, and cherry tomatoes. Drizzle with 1 tbsp olive oil, season with salt, pepper, and dried oregano or Italian seasoning. Stir occasionally and cook until vegetables are tender and slightly caramelized, about 8-10 minutes.
- Combine and Finish: Return the steaks to the pan, nestling them among the cooked vegetables, allowing the flavors to meld for 1-2 minutes on low heat. Garnish with freshly chopped parsley before serving.
Notes
- For a gluten-free option, use coconut aminos instead of soy sauce.
- If you prefer a thinner cut of steak, adjust cooking time accordingly to avoid overcooking.
- Baby potatoes can be pre-boiled for 5 minutes before cooking to reduce skillet time.
- Feel free to switch up the vegetables according to seasonal availability.
- Letting the steak rest after cooking ensures juicy, tender meat.
