Steak Tips And Veggies!
It’s hard to describe just how much I adore this Balsamic Glazed Steak Tips and Veggies Sheet Pan recipe, but here goes: juicy steak tips marinated in a sweet and tangy balsamic blend, roasted to perfection alongside crisp, colorful veggies. It’s the kind of meal that makes your evening—simple to prepare, bursting with flavor, and just perfect for those hectic weeknights.
Sirloin steak: I chose sirloin steak here, but you could also use ribeye or tenderloin if you prefer. Balsamic vinegar and soy sauce: For tanginess and saltiness. You can use apple cider vinegar in place of balsamic if you don’t have any. Garlic: Fresh is best, but if you don’t have any, go ahead and use garlic powder. Honey: To balance the acidity of the vinegar and add a touch of sweetness. Maple syrup is a great alternative. Dijon mustard: For a nice tang and to help emulsify the marinade. Ground black pepper: Use freshly cracked for the best flavor.
Baby potatoes: Cut them in half so they cook at the same time with the other veggies. If you don’t have any baby potatoes, regular potatoes will work as well, just cut them in uniform cubes. Asparagus and bell peppers: These were my veggies of choice, but you can also use green beans, broccoli, or mushrooms. This is a good recipe to clean out your fridge. Red onion: A white onion will work too, but with a sharper flavor. Olive oil: To toss the all the veggies with. You can sub with avocado oil if you wish. Salt and pepper: Adjust these to your taste.
Start by whisking together the balsamic vinegar, soy sauce, minced garlic, honey, Dijon mustard, and ground black pepper in a mixing bowl. Add the steak tips, ensuring they are thoroughly coated with the marinade. Cover the bowl and let the steak marinate in the refrigerator for at least 30 minutes up to 4 hours. While the steak marinates, preheat your oven to 425°F (220°C). In a large bowl, toss the baby potatoes, asparagus, bell peppers, and red onion with olive oil, and season with salt and pepper. Make sure each piece is evenly coated. Once the steak has marinated and the oven is hot, arrange the steak tips on one side of a large baking sheet. Spread the seasoned veggies on the other side. Place the sheet pan in the oven and roast for about 10 minutes. Then, flip the steak tips to ensure they cook evenly and stir the veggies around for uniform roasting. Continue roasting for another 10-15 minutes, or until the steak tips are beautifully browned and the veggies are tender and caramelized.
Storing Leftovers
To store the leftovers of your steak tips and veggies, place them in an airtight container and refrigerate for up to 3 days. I don’t really recommend freezing this dish, especially the steak tips because they will lose their tenderness and juiciness after thawing and reheating.
Discover More Sheet Pan Dinners
Sausage And Potatoes Sheet Pan Dinner Sheet Pan Steak Fajitas Sheet Pan Sausage And Veggies Sheet Pan Quesadilla Italian Chicken Sheet Pan Dinner
