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  • Writer's pictureJoe Centineo

The Sunday Cookbook: One Pan Balsamic Steak and Veggies

Updated: Oct 17, 2023

With a mouthwatering blend of flavors and just one pan to clean up, you'll have extra time to unwind and enjoy your evening after a demanding day with this one-pan balsamic steak recipe!

The Sunday Cookbook - One Pan Balsamic Steak and Veggies - Joseph Centineo - food allergy recipe - trubeef

I've got a delicious one-pan wonder that's about to become your go-to favorite for those hectic weeknight dinners. Because after a long day of work, the last thing you want to tackle is a pile of dirty dishes. Trust us, we understand. That is why I've crafted a recipe that satisfies your taste buds and keeps the clean-up to a minimum.

My One Pan Balsamic Steak and Veggies is a hearty, flavorful meal that comes together easily, leaving you more time to relax after a demanding day. It's my weeknight dinner savior!


The Sunday Cookbook:

One Pan Balsamic Steak and Veggies



For the Steak and Marinade:

  • 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

For the Veggies:

  • Diced or julienne veggies of your choice - we did carrots and broccoli

  • Salt and black pepper, for taste

  • Fresh parsley, chopped, for garnishing

  • Balsamic glaze, for drizzling (optional)


  1. In a shallow dish, combine the dressing, balsamic vinegar, olive oil, minced garlic, dried rosemary, salt, and black pepper. This will be your delicious steak marinade.

  2. Place the sirloin steaks in the dish, turning them to ensure they're well coated. Let them marinate for at least 30 minutes. For even more flavor, you can refrigerate them for a few hours or overnight.

  3. Preheat your oven to 400°F.

  4. In a large oven-safe pan, heat over medium-high heat on the stove. Once it's nice and hot, add the marinated steaks. Sear them for about 2-3 minutes on each side to achieve a lovely golden-brown crust.

  5. Toss the veggies in with the steak. Season with salt and black pepper, as much as you prefer.

  6. Place the pan in your preheated oven and roast for about 12-15 minutes for medium-rare steaks, or longer if you prefer them more well-done.

  7. Remove the pan from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley, and drizzle with balsamic glaze, if desired.

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