Name: The Sunday Cookbook: One Pan Balsamic Steak and Veggies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium-sized grass-fed sirloin steaks, cut into bite sizes or strips; ¼ cup Italian Dressing; ¼ cup balsamic vinegar; 2 tablespoons honey; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried rosemary; Salt and pepper, for taste; Diced or julienne veggies of your choice – we did carrots and broccoli; Salt and black pepper, for taste; Fresh parsley, chopped, for garnishing, optional; Balsamic glaze, for drizzling, optional

Jump to Recipe

If you’re craving a fuss-free meal that delivers bold, restaurant-worthy flavors without a sink full of dishes, The Sunday Cookbook: One Pan Balsamic Steak and Veggies will be your new go-to weeknight hero. Imagine tender, juicy bites of sirloin perfectly married with a sweet, tangy balsamic glaze, hunks of caramelized veggies, and a single pan steaming with colorful, aromatic goodness. This dish is hearty yet vibrant, ideal for feeding a group or simply savoring leftovers the next day. It’s the kind of recipe that makes Sundays special, but honestly, you’ll want to bring it into your meal rotation any day of the week.

The Sunday Cookbook: One Pan Balsamic Steak and Veggies Recipe - Recipe Image

Ingredients You’ll Need

There’s a special magic that happens when simple, high-quality ingredients meet the right combination of flavors and techniques. In The Sunday Cookbook: One Pan Balsamic Steak and Veggies, each component is chosen to crank up the taste and bring standout texture and color to your plate.

Grass-Fed Sirloin Steaks: Tender and flavorful, grass-fed sirloin is the star protein, delivering juicy bites that soak up the marinade beautifully.
Italian Dressing: Adds robust herb and savory flavors, creating a shortcut to a deeply aromatic and zesty marinade for the steak.
Balsamic Vinegar: This ingredient brings tang and richness, perfectly balancing the sweetness of the honey and the savory meatiness of the steak.
Honey: Adds a delightful glisten to the steak while enhancing the caramelization process for the best color and depth of flavor.
Olive Oil: Essential for both the marinade and searing, olive oil ensures everything cooks evenly and shines with richness.
Garlic, Minced: Adds aromatic warmth that infuses the marinade and lifts the flavor of the whole dish.
Dried Rosemary: A little goes a long way to deliver woodsy, fragrant notes that harmonize perfectly with steak and balsamic.
Salt and Black Pepper: The classic seasoning duo that heightens every flavor in this recipe.
Carrots and Broccoli: Bright, crunchy, and colorful veggies that roast up beautifully in the pan alongside your steak.
Fresh Parsley (optional): For a sprinkle of fresh color and subtle herby pop at serving time.
Balsamic Glaze (optional): For those who love an extra drizzle of sweet, syrupy finish over the top.

How to Make The Sunday Cookbook: One Pan Balsamic Steak and Veggies

Step 1: Make the Marinade

Begin by grabbing a shallow dish or a medium bowl—whichever is easier to whisk in. Combine the balsamic vinegar, olive oil, honey, Italian dressing, minced garlic, dried rosemary, and a generous pinch of salt and black pepper. This marinade is more than just a liquid; it’s the secret behind the full-bodied flavor and irresistible crust on your steak. Be sure to really whisk everything together until it emulsifies, creating a thick, glossy coating that will hug every bite of meat.

Step 2: Marinate the Steak

Add the sirloin steak slices to your bowl of marinade. Toss them around with a spoon or your (clean!) hands to make sure each piece is coated. Ideally, let them soak for 30 minutes to let all the flavors really seep in. If you’ve got a little extra time, pop it in the fridge overnight. That’s the trick to maximum tenderness and flavor saturation for The Sunday Cookbook: One Pan Balsamic Steak and Veggies.

Step 3: Preheat and Sear

Preheat your oven to 400°F. Meanwhile, set a large oven-safe skillet (cast iron is golden here) over medium-high heat. Once it’s nicely hot, add the steak pieces straight from the marinade. Sear each side for 2 to 3 minutes until a rich, golden-brown crust forms. Don’t overcrowd the pan; work in batches if needed so that the steak caramelizes, not steams.

Step 4: Add the Veggies

Now comes the fun part—layer in your diced or julienned veggies, such as carrots and broccoli. Give them a generous sprinkle of salt and black pepper. The steak juices mingle with the balsamic marinade at the bottom of the pan, making a flavor-packed bath for the veggies as they roast to tender perfection right alongside the meat.

Step 5: Roast to Perfection

Transfer the skillet to your preheated oven. Roast everything together for about 12 to 15 minutes for that just-blushing medium-rare steak. If you prefer your steak more done or veggies with extra caramelization, feel free to add a couple more minutes. The magic of one-pan cooking means everything comes together in harmony—juicy steak and rosy-edged veggies all in one go.

Step 6: Rest and Finish

When the roasting is done, pull the skillet from the oven and let it rest for a few minutes. This is your window to let all those savory juices redistribute and keep everything fork-tender. Finish with a flourish of fresh parsley and, if you’re feeling extra, a zigzag drizzle of balsamic glaze for rich, sweet complexity. That’s it—the Sunday Cookbook: One Pan Balsamic Steak and Veggies is ready to steal the show!

How to Serve The Sunday Cookbook: One Pan Balsamic Steak and Veggies

Garnishes

A little fresh parsley adds a pop of green and fresh aroma, making every plate look like it came from a fancy bistro. For an extra wow factor, a light drizzle of balsamic glaze over the finished dish brings a glossy finish and deeper, syrupy sweetness that plays perfectly off the savory steak.

Side Dishes

This dish is a meal in itself, but it loves a simple side. Fluffy mashed potatoes, a crusty hunk of sourdough bread, or even a fluffy rice pilaf make great partners to mop up that tangy balsamic sauce. If you want to keep things light, consider a crisp green salad with a sprinkle of feta for just the right hint of richness.

Creative Ways to Present

For a fun twist, serve The Sunday Cookbook: One Pan Balsamic Steak and Veggies family-style straight out of the skillet; let everyone dig in. If you want an elegant touch for guests, plate a nest of veggies, top with steak, and finish with parsley and glaze. For lunch the next day, wrap leftovers in a warm tortilla or pack into a grain bowl with quinoa or farro for a new spin.

Make Ahead and Storage

Storing Leftovers

Any extras (if you have them!) keep beautifully. Let the steak and veggies cool to room temperature before scooping into an airtight container. Store in the fridge for up to three days; the flavors only deepen as they mingle overnight.

Freezing

While steak can be frozen, it’s best to separate the veggies if you plan to freeze. Place steak pieces in a freezer-safe bag or container, removing as much air as possible. The veggies, especially broccoli and carrots, can be frozen as well, but their texture may soften upon thawing. Freeze everything for up to two months for The Sunday Cookbook: One Pan Balsamic Steak and Veggies leftovers that are ready on demand.

Reheating

For best results, reheat leftovers in a skillet over medium heat with a splash of water or broth to revive the sauce and keep things juicy. Alternatively, microwave in a covered dish in 30-second bursts, stirring gently to avoid overcooking. To keep steak tender, avoid overheating—just warm it through until everything is steaming hot.

FAQs

Can I use a different cut of steak for The Sunday Cookbook: One Pan Balsamic Steak and Veggies?

Absolutely! While sirloin delivers great flavor and tenderness, you can substitute with ribeye, strip steak, or even flank steak. Adjust marinating and roasting times as needed for thicker or thinner cuts.

What other vegetables work well with this one pan steak dish?

Nearly any hearty veggie will shine: try bell peppers, asparagus, zucchini, or even halved brussels sprouts. Just keep the pieces roughly the same size to ensure even cooking and caramelization.

Do I have to marinate the steak overnight?

No, but allowing at least 30 minutes for the marinade to work its magic really boosts the flavor. If you’re short on time, even 15 minutes will infuse some taste, but overnight gives you the most robust, steakhouse-worthy results.

Is balsamic glaze necessary for finishing The Sunday Cookbook: One Pan Balsamic Steak and Veggies?

The glaze is totally optional, but it adds a luxurious finishing touch. If you want to skip it, the dish will still be delicious—just toss with some extra balsamic vinegar before serving if you’d like that extra tang.

Can this recipe be doubled for a crowd?

Yes! Simply double all ingredients and use two large skillets or a bigger roasting pan so everything has room to brown. It’s the perfect party meal: impressive, hearty, and seriously hands-off.

Final Thoughts

There’s a special kind of delight in serving up a dish that’s both gorgeous and easy, and The Sunday Cookbook: One Pan Balsamic Steak and Veggies delivers every single time. Whether you’re gathering friends for a laid-back Sunday feast or just want a no-fuss, flavor-packed dinner, this recipe truly brings people together. Give it a try—you’ll be hooked after just one bite!

The Sunday Cookbook: One Pan Balsamic Steak and Veggies Recipe

★★★★★

5.2 from 28 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delicious and easy recipe for One Pan Balsamic Steak and Veggies that is perfect for a Sunday dinner. Tender sirloin steak marinated in a flavorful balsamic mixture and roasted with assorted veggies.

Instructions

Prepare the Marinade: In a shallow dish, whisk together balsamic vinegar, olive oil, minced garlic, dried rosemary, salt, and black pepper.
Marinate the Steak: Add sirloin steak pieces to the marinade, ensuring each piece is coated. Marinate for at least 30 minutes.
Preheat and Sear: Preheat oven to 400°F. Sear marinated steaks in a hot skillet for 2-3 minutes per side.
Add Veggies: Toss veggies into the skillet with steak. Season with salt and pepper.
Roast: Transfer skillet to the oven and roast for 12-15 minutes for medium-rare steak.
Rest and Serve: Let steak and veggies rest before serving. Garnish with parsley and balsamic glaze.