Balsamic-Glazed Steak with Roasted Summer Vegetables

This quick-marinated steak is the perfect weeknight dinner, featuring a winning combination of rosemary, orange, garlic and balsamic vinegar. The marinade doubles as a glaze for the roasted summer vegetables, infusing the entire dish with a harmonious blend of sweet, savory and tangy flavors.

The key to the vegetables is achieving a nice caramelization-don’t pull them out of the oven until they’re golden brown. Served alongside a perfectly cooked steak, this meal is both satisfying and elegant.

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Ingredients

12 ounce SteakView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 bunch AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 sprig RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Halve the bell pepper, remove seeds and white ribs, then cut into 1-inch cubes. Zest and juice the orange. Quarter the zucchini lengthwise, then cut into 2-inch sticks. Trim the bottom inch of the asparagus. Cut the potatoes into 1-inch cubes. Mince or grate the garlic.
2. Toss the zucchini, bell pepper, asparagus and potatoes on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, until lightly caramelized.
3. Meanwhile, make the marinade: strip the rosemary leaves from the sprig and finely chop. In a shallow dish, combine the balsamic vinegar, garlic, orange zest, orange juice, rosemary, 1 tablespoon olive oil and a large pinch of salt and pepper. Reserve half the marinade. Add the steak to the dish and flip to coat. Set aside for 5 minutes.
4. Heat 1 tablespoon oil in a large pan over medium-high heat. Season the steak with salt and pepper on both sides. Cook for 3-5 minutes per side, until desired doneness. Set aside to rest for 5 minutes.
5. While the steak rests, remove the baking sheet from the oven and heat the broiler to high (or oven to 500°F). Toss the vegetables with the reserved marinade and return to the oven to broil for 2-3 minutes, until glazed. Watch carefully to prevent burning.
6. Thinly slice the steak against the grain and serve with the glazed vegetables. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time accordingly.

Can I substitute the vegetables?

Absolutely! Feel free to use any summer vegetables like eggplant, cherry tomatoes or red bell pepper.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.