Sheet Pan Broiled Balsamic Steak and Vegetables

Sheet Pan Broiled Balsamic Steak and Vegetables

On dinner minimalism

Hey everyone, Eilise (aka Dinner Minimalist) here! I’m excited to be guest blogging for Lucia today and share with you one of my favorite one-pan meals. If you can’t tell from my name, my dinner “minimalism” is kind of my thing — this meal is all about being as quick and efficient as possible while still tasting like you were in your kitchen for hours!

Sheet Pan Broiled Balsamic Steak and Vegetables

High stakes…

I’ll start off with a confession: steak used to intimidate me. Wrapped in the essence of ‘fancy’ and usually reserved for nice dinners out, the stakes — or should I say “steaks” — for doing this cut of meat justice seems higher than others. After a couple of pan-frying attempts wrong(ish), I finally figured out an easier approach that is simple enough for even steak newbies to get it right!
Sheet Pan Broiled Balsamic Steak and Vegetables

Ready to be a wiz kid?

The method? Broiling! With broiling, concentrated heat comes from the top of your oven’s inside. Broiling steaks allows for more temperature control and also, at least for gas broilers, an actual flame is involved. Since I absolutely love slightly-charred, caramelized deliciousness from flame cooking, but don’t have a grill (#apartmentlife), broiling is a complete win-win in my book! Bonus: the cook time for this method is just under 15 minutes, veggies included.

Sheet Pan Broiled Balsamic Steak and Vegetables

Course Main Course
Prep Time 3 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 13 minutes
Servings 2 people
Author Eilise Bonebright (AKA Dinner Minimalist)

Ingredients

Main Ingredients

  • 2 beef sirloin steaks each about 1-inch thick
  • 2 bell peppers any colors, sliced
  • 1 red onion sliced
  • 1 cup cherry tomatoes sliced
  • Sea salt to taste

Balsamic Sauce

  • 2 tablespoons cooking oil I use coconut oil for it’s high smoke point
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 2 or 3 cloves of garlic minced
  • 1 teaspoon black pepper
  • ½ teaspoon sea salt

Instructions

  1. Preheat your oven’s broiler at 500°.
  2. Sprinkle some salt on both sides of the steak before placing in the center of an oven-safe broiler pan.
  3. Slice the bell pepper and red onion into bite-sized wedges and cut the cherry tomatoes in half. Place the bell peppers, red onion and cherry tomatoes in the pan around the steak.

For the Balsamic Sauce:

  1. Whisk together cooking oil, balsamic vinegar, dijon mustard, honey, minced garlic, black pepper, and salt in a small container.
  2. Pour the sauce over the meat and vegetables, reserving a little for later use.
  3. Place the pan on an oven rack about 3 inches from the broiler for 5 minutes. Take out, flip steaks, coat the uncooked sides with the remainder of the sauce, and pop back into the oven for 2 to 5 more minutes until the steak reaches your desired level of doneness and the veggies are tender with slightly charred ends (yum).
  4. Remove from the oven and let rest for a few minutes before serving. Bon appétit!

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