This Balsamic Steak & Veggie Sheet Pan is a quick, flavorful dinner made with juicy steak, roasted vegetables, and a tangy balsamic glaze—perfect for easy weeknight meals, healthy dinners, and one-pan recipes.
Ingredients
- For the steak & marinade:
- 1.2 –1.5 lb 550–700 g flank steak or sirloin, sliced into strips
- 1/4 cup 60 ml balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 tablespoon honey or brown sugar
- 1 teaspoon Dijon mustard optional
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For the vegetables:
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 red onion sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Preheat oven
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Preheat to 220°C (425°F). Line a large sheet pan with parchment paper.
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Make the marinade
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In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, honey, mustard, salt, and pepper.
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Marinate the steak
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Add steak strips to the marinade. Toss well and let sit for 10–15 minutes (even short marinating works).
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Prepare vegetables
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Place all vegetables on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
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Arrange everything
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Spread veggies in an even layer. Add marinated steak on top or alongside (don’t overcrowd).
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Roast
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Bake for 20–25 minutes, stirring once halfway through, until veggies are tender and steak is cooked to your liking.
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Optional finish
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Drizzle extra balsamic glaze or a splash of fresh vinegar before serving for extra flavor.
