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One Pan Balsamic Steak and Veggies

  • Prep Time: 4 mins
  • Cook Time: 10 mins
  • Total Time: 14 mins
  • Yield: 4-6 1x



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

  • 23 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


  1. In a medium size bowl, stir together ingredients for the marinade.
  2. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat.
  3. Let marinate for at least 1 hour or up to 4 hours.
  4. Turn oven on broil and preheat for 10 minutes. Grease a large baking pan.
  5. 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.
  6. 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.
  7. Place the pan 4 inches from the heat.
  8. 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.