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
Scale
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.
