It’s Labor Day weekend!!! Who’s sleeping in on Monday?? Anyone? Oh that’s right, this girl ☝????????. Three day weekends are the best. ALL the extra time to sleep and make awesome food amIright?
Speaking of food (obvs.), have you guys ever looked up one pan steak before? Not in a skillet on the stove but in the oven? I came across quite a few recipes but none with a decent amount of veggies, mostly just the straight steak. A TON of results pop up for one chicken but a fair few for the almighty steak. So I did some research, and it seems a lot of people were having some trouble with their steak ending up overcooked but the veggies would be undercooked. What a dilemma….Challenge accepted! And the winner is…One Pan Balsamic Steak and Veggies!!!
The secret for a one pan steak dish lies in choosing your types of veggies and your cut of steak. Steaks are best cooked in an oven on a broil aka SUPER high heat coming from up above. This type of heat emulates cooking a steak on a stove, searing the outside and quickly working its way towards the center of the cut. However, broiling can be extremely unfavorable for a lot of vegetables. Potatoes and broccoli, for example, are better on a lower heat for a longer time, but this would make your steak horribly chewy and tough as it would be wellwellwellwell done by the time your taters were cooked through.
Ergo, choose your veggies carefully. Vegetables that cook quickly or are nice and thin are you best bet. This One Pan Steak and Veggies recipe uses summer squashes that cook up in 10 minutes, cherry tomatoes that are a breeze to heat, and some skinny red onion and asparagus that only need a brief stint in the oven and they’re ready to go. These veggies cook up perfectly under the short yet high heat oven method, great for your steak!
Speaking of steak, the best cuts for a One Pan Balsamic Steak and Veggies recipe are about 1 to 1 1-2 inches thick. I chose a petite sirloin, but large steaks work as well, like a T-bone, top loin, or rib eye. Tri-tip also works but make sure to marinate them even longer, 6 hours would be best. A tougher meat needs to be softened up a bit more before throwing it under the broiler :-).
Now, since I’ve done all the research for you, try out this One Pan Balsamic Steak and Veggies meal and let me know what you think!Print
For the Marinade
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons whole grain dijon mustard
- 4 teaspoons fresh ground black pepper
- 2 tablespoons coarse salt
- 2 teaspoons Italian seasoning
For the Steak and Veggies
- 2 – 3 lbs petite sirloin steak, about 1 to 1/2 inches thick
- 2 large zucchini, halved, and quartered into 1 inch thick pieces
- 3 yellow squash, halved, and quartered into 1 inch thick pieces
- 1 red onion, thickly sliced
- 1 lb cherry tomatoes
- 1 lb thin asparagus, woody ends trimmed
- In a medium size bowl, stir together ingredients for the marinade.
- Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat.
- Let marinate for at least 1 hour or up to 4 hours.
- Turn oven on broil and preheat for 10 minutes. Grease a large baking pan.
- In a large bowl, toss zucchini, yellow squash, red onion, and cherry tomatoes with a drizzle of olive oil and a pinch of coarse salt. Pour the veggie mix onto the pan and even out into a single layer. Toss asparagus in the same bowl, with another drizzle of olive oil and another pinch of salt. Lay over the veggies on the pan.
- If you have one, put a wire rack on top of the veggies and place the marinated steaks on the rack. If not, place the asparagus in bunches and top with the steak, allowing for a little breathing room between the steak and the rest of the veggies.
- Place the pan 4 inches from the heat.
- Cook for 8-10 minutes, turning the pan halfway through, until vegetables are softened and steaks reach desired doneness. Let rest for 5 minutes before slicing the steak.