Balsamic Steak & Veggie Sheet Pan

A bold, savory one-pan meal with juicy steak, caramelized veggies, and a tangy balsamic glaze—easy, nutritious, and perfect for busy nights.

🛒 Ingredients (Serves 3–4)

For the steak & veggies:

• 1–1.5 lb flank steak or sirloin
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes

For the balsamic marinade:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp honey (or skip for low-carb)
• 1 tsp Dijon mustard
• 1 tsp dried Italian herbs
• Salt & black pepper to taste

👩‍🍳 Instructions

1. Prep the marinade
   Whisk balsamic vinegar, olive oil, garlic, honey, Dijon, herbs, salt, and pepper.
2. Marinate the steak
   Coat steak in half the marinade. Let sit for at least 20–30 minutes (or up to overnight for deeper flavor).
3. Prep veggies
   Toss all vegetables with the remaining marinade.
4. Arrange on sheet pan
   Preheat oven to 425°F (220°C). Spread veggies on a large sheet pan and place steak on top or alongside.
5. Roast
   Bake for 12–18 minutes, depending on steak thickness (flip halfway if needed).
6. Rest & slice
   Remove steak, let rest 5 minutes, then slice thinly against the grain.
7. Serve
   Plate steak with roasted veggies and drizzle any pan juices on top.

💡 Tips & Variations

• Use asparagus, mushrooms, or carrots instead of zucchini
• Add a sprinkle of feta or parmesan after roasting
• For extra caramelization, broil for 2–3 minutes at the end
• Make it spicy with red chili flakes

🥗 Nutrition (Approx. per serving)

• Calories: ~350–420
• Protein: ~30g
• Low carb, gluten-free

🔥 Anti-Inflammatory Touch (Optional Upgrade)

• Add fresh rosemary & thyme (antioxidants)
• Swap honey with a touch of maple syrup or skip entirely
• Finish with a squeeze of fresh lemon juice
• Use extra virgin olive oil for maximum benefits

🍽️ Per Serving (4 servings)

• With honey: 👉 ~7–9 WW points
• Without honey: 👉 ~6–7 WW points