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One Pan Juicy Steak

Featured in Meals That Make the Table Happy.

This meal combines balsamic-soaked sirloin and roasted seasonal vegetables for a quick and flavorful dish. The steak absorbs marinade goodness while veggies like zucchini, asparagus, and tomatoes roast to caramelized perfection. Both cook together—the steak rests on a rack for even heat. The outcome? Tender meat and crispy, herbed veggies all in one pan. Cleanup’s easy too!
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Updated on Sat, 05 Apr 2025 22:19:19 GMT
One Pan Juicy Steak with Veggies Pin it
One Pan Juicy Steak with Veggies | mecooking.com

A succulent, moist steak alongside well-roasted veggies makes a fancy dinner without leaving home. This single-pan balsamic steak dish turns basic ingredients into a classy meal, as the flavorful marinade soaks into both the meat and vegetables, creating rich, layered tastes that'll wow your family.

I've cooked this so many times at home and it always gets rave reviews. The way balsamic vinegar adds a touch of sweetness while making the meat tender really makes this stand out. Even my fussy kids don't leave anything on their plates when I serve this.

Key Ingredients

  • Balsamic vinegar: Adds natural sweetness and helps make your steak super tender
  • Premium olive oil: Spreads heat evenly and boosts flavor
  • Whole garlic cloves: Give much better taste than the stuff from jars
  • Dijon mustard: Keeps everything mixed while adding a bit of zing
  • Well-marbled steak: Look for good fat streaks for the juiciest outcome
  • In-season vegetables: Pack more flavor and nutritional goodness

Cooking Instructions

Whip Up Your Marinade:
Stir everything together until smooth, making sure the mustard blends in completely. Coat your steak thoroughly in this mixture. Let it soak for 30 minutes minimum, flipping now and then.
Prep Your Veggies:
Cut vegetables into same-sized pieces so they cook evenly. Spread them out carefully on your baking sheet for proper cooking. Don't skimp on salt and pepper – they bring out natural flavors.
Cook It Up:
Move your oven rack 6 inches below the broiler. Put your marinated steak right in the middle of your pan with veggies. Broil until it's cooked how you like, but watch it carefully.
Let It Rest:
Move the steak to a cutting board and loosely cover with foil. Let it sit while it finishes cooking from residual heat. Cut against the grain for the most tender slices.
Best One Pan Balsamic Steak and Veggies Pin it
Best One Pan Balsamic Steak and Veggies | mecooking.com

The cherry tomatoes are what my family fights over. They get super sweet when cooked and make their own little sauce that tastes amazing mixed with the meat juices. I usually throw in extra tomatoes just for this reason.

Gorgeous Presentation

Lay your sliced meat on top of your bright roasted veggies and let all those tasty juices mix together. Throw on some fresh basil or parsley for a bright color pop and fresh taste. A little drizzle of fancy balsamic right before you serve makes the whole thing look and taste amazing.

Make It Your Own

Switch things up by trying different steaks like ribeye or tenderloin. Mix in whatever veggies are in season – Brussels sprouts work great in winter, while bell peppers are perfect for summer. If you're watching carbs, just pile on extra veggies and serve with cauliflower rice instead.

Storing Leftovers

Put any extras in tight containers, keeping meat and veggies apart if you can. When reheating, use a covered pan with a splash of beef broth to keep everything moist. Try to eat it within three days when it still tastes best.

Close-up One Pan Balsamic Steak and Veggies Recipe Pin it
Close-up One Pan Balsamic Steak and Veggies Recipe | mecooking.com

I turn to this dish for both regular weeknights and when company's coming. The mix of perfectly done steak with veggies, all coated in that tasty balsamic marinade, creates something that feels fancy but doesn't take much work. It's the best combo – fancy enough for guests but easy enough for family dinner.

Frequently Asked Questions

→ Can another steak cut work here?
Absolutely! Ribeye, New York strip, or top sirloin are great options. Just watch cooking time for your desired result.
→ How can I tell if my steak’s ready?
For medium-rare, cook to 135°F inside. Always rest it for 5 minutes before slicing.
→ Could I prep the veggies in advance?
Of course! Chop them up and keep sealed in the fridge within 24 hours of cooking.
→ What should I do if there’s no rack available?
No worries—just place the steak on the same level as the veggies. Keep asparagus grouped together for even cooking.
→ What if I’m short on Italian seasoning?
Combine equal amounts of dried oregano, basil, thyme, and rosemary to make it work. Aim for 2 teaspoons total.

One Pan Balsamic Steak

All-in-one dish featuring balsamic-marinated steak, flavorful veggies, and a single pan cleanup. Fast, delicious, and ready in an hour.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Marinade

01 Coarse sea salt, a heaping portion (2 tablespoons)
02 Freshly cracked black pepper for flavor (4 teaspoons)
03 Dijon mustard with whole grains for that pop of texture (2 tablespoons)
04 A splash of good quality extra virgin olive oil (1/4 cup)
05 Tangy, rich balsamic vinegar (1/2 cup)
06 A couple teaspoons of an Italian herb blend (2 teaspoons)

→ Main Ingredients

07 One red onion, chopped into chunky rings (1 whole)
08 Yellow summer squash, diced chunky to match the zucchini (3 squash)
09 Tender asparagus stalks with woody bottoms removed (1 pound thin spears)
10 Bright red sweet cherry tomatoes (1 pound)
11 Zucchini, sized into generous bite-sized chunks (2 large)
12 Thick and juicy petite sirloin steak (2-3 pounds, around 1-1.5 inches thick)

Instructions

Step 01

In a medium-sized bowl, stir together the olive oil, balsamic vinegar, mustard, black pepper, salt, and Italian seasoning until smooth and combined.

Step 02

Place the steak in a large zip bag, pour the marinade inside, zip it shut, and shake it until the steak is fully coated. Let it soak up all that goodness for a minimum of 30 minutes, but longer (up to 4 hours) adds more depth.

Step 03

Preheat your oven to 400˚F, and lightly grease a large baking tray.

Step 04

Put the zucchini, summer squash, onion slices, and tomatoes into a mixing bowl. Drizzle with olive oil and sprinkle with salt, then spread them evenly across your prepared baking tray. Do the same thing with the asparagus in the same bowl, then layer them over the other veggies on the pan.

Step 05

If you've got a wire rack, use it to set your marinated steaks above the vegetables on the tray. If not, lay the steaks directly on the tray with the veggies, keeping the asparagus grouped together.

Step 06

Roast the tray with just the veggies first for 10 minutes, rotating the tray midway to get an even roast. Next, place the steaks on there and cook everything for an extra 5 minutes, or until the steak hits the doneness you like. Rest the meat for 5 minutes before slicing—it really does make it better!

Notes

  1. Everything cooks together in one pan, blending those vibrant seasonal veggie flavors with juicy steak.
  2. To keep your veggies crispy rather than soggy, give them plenty of room—don’t overspread that tray!

Tools You'll Need

  • A large baking tray or sheet
  • Optional: a wire rack for roasting
  • One good-sized mixing bowl
  • A zip bag to marinate the steak