Balsamic Sirloin Steak with Roasted Potatoes and Snap Peas

This elegant yet simple steak dinner brings together perfectly seared sirloin, crispy roasted potato wedges and tender sugar snap peas, all tied together with a tangy balsamic tomato vinaigrette. The vinaigrette doubles as a sauce, soaking into the potatoes and steak for incredible flavor in every bite.

Inspired by the Italian tradition of tagliata-sliced steak served with a light dressing-this recipe is perfect for a weeknight meal that feels special. The key is letting the steak rest before slicing against the grain, ensuring every piece is tender and juicy.

Log in to save recipes and build weekly shopping lists.

Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

3 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Cut potatoes into wedges. Pick and chop enough rosemary leaves to get 1 tablespoon. Smash 2 garlic cloves with the back of a knife; mince or grate the remaining 2 cloves. Halve grape tomatoes lengthwise. Trim tough ends from sugar snap peas.
2. On a baking sheet, toss potato wedges with smashed garlic, 2 teaspoons chopped rosemary, a drizzle of olive oil, salt and pepper. Roast until tender and lightly crisped, about 25 minutes, tossing halfway through.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Sear until browned, 2-3 minutes per side. Transfer steak to a clean baking sheet and roast in oven to desired doneness, 5-7 minutes. Let rest 5 minutes before slicing.
4. Place snap peas in a microwave-safe bowl with a splash of water. Cover with plastic wrap, poke a few holes and microwave on high until tender, 7-8 minutes. Drain, then toss with 1 tablespoon butter until melted.
5. In the same pan used for steak, heat a drizzle of olive oil over medium-high heat. Add tomatoes and minced garlic; cook until slightly softened, 1-2 minutes. Stir in 3 tablespoons balsamic vinegar, ½ teaspoon sugar, remaining chopped rosemary and beef stock concentrates. Simmer until reduced and slightly thickened, 2-3 minutes.
6. Remove pan from heat and swirl in 2 tablespoons butter until melted. Season vinaigrette with salt and pepper. Thinly slice steak against the grain. Divide steak, snap peas and potatoes among plates. Spoon tomatoes and vinaigrette over steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin, ribeye or strip steak. Adjust cooking time based on thickness and desired doneness.

How do I know when the potatoes are done?

The potato wedges should be golden brown and easily pierced with a fork. Roast for about 25 minutes, tossing halfway.

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be made up to a day in advance. Reheat gently before serving.