Balsamic Steak & Veggie Sheet Pan

12 mins
Serves 1
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Directions

  1. 1Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. 2Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  3. 3Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  4. 4Whisk together balsamic vinegar, soy sauce, honey, garlic, and herbs to make the marinade.
  5. 5Whisk together balsamic vinegar, soy sauce, honey, garlic, and herbs to make the marinade.
  6. 6Whisk together balsamic vinegar, soy sauce, honey, garlic, and herbs to make the marinade.
  7. 7Toss the steak in half the marinade.
  8. 8Toss the steak in half the marinade.
  9. 9Toss the steak in half the marinade.
  10. 10In another bowl, toss veggies with olive oil, salt, and pepper.
  11. 11In another bowl, toss veggies with olive oil, salt, and pepper.
  12. 12In another bowl, toss veggies with olive oil, salt, and pepper.
  13. 13Spread veggies on the sheet pan.
  14. 14Spread veggies on the sheet pan.
  15. 15Spread veggies on the sheet pan.
  16. 16Add steak pieces, keeping them in a single layer.
  17. 17Add steak pieces, keeping them in a single layer.
  18. 18Add steak pieces, keeping them in a single layer.
  19. 19Bake for 12–15 minutes, flipping halfway, until steak is cooked to your liking and veggies are tender.
  20. 20Bake for 12–15 minutes, flipping halfway, until steak is cooked to your liking and veggies are tender.
  21. 21Bake for 12–15 minutes, flipping halfway, until steak is cooked to your liking and veggies are tender.
  22. 22Drizzle remaining marinade over everything or reduce it in a pan for a thicker glaze.
  23. 23Drizzle remaining marinade over everything or reduce it in a pan for a thicker glaze.
  24. 24Drizzle remaining marinade over everything or reduce it in a pan for a thicker glaze.

Ingredients

  • 1 lb steak (sirloin, flank, or ribeye), cut into strips
  • 1 lb steak (sirloin, flank, or ribeye), cut into strips
  • 1 lb steak (sirloin, flank, or ribeye), cut into strips
  • 2 cups broccoli florets
  • 2 cups broccoli florets
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 bell pepper, sliced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 zucchini, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into chunks
  • 1 red onion, cut into chunks
  • 1 red onion, cut into chunks
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano or Italian seasoning
  • 1 tsp dried oregano or Italian seasoning
  • 1 tsp dried oregano or Italian seasoning

Equipment

sheet panparchment paperovenbowl