Balsamic Glazed Steak Tips and Veggies Sheet Pan
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This Balsamic Glazed Steak Tips and Veggies Sheet Pan is your new go-to for a quick, mouthwatering dinner. Juicy steak tips soaked in a rich balsamic marinade come together with crisp, roasted veggies for a meal that’s not only easy to prepare but also irresistibly good.
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.
Pro Tip
Let the steak tips marinate for at least 30 minutes (or even better, a few hours). This really allows them to soak up all the wonderful flavors of the balsamic and garlic.
- 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.
Frequently Asked Questions
What other vegetables can I use in this sheet pan meal?
Feel free to mix it up with whatever veggies you have on hand. Broccoli, carrots, and Brussels sprouts all make great additions or substitutions. Just be sure to cut them into sizes that will allow them to cook evenly in the same amount of time as the rest of the ingredients.
How do I know when the steak tips are done?
The best way to ensure your steak tips are cooked to your liking is to use a meat thermometer. For medium-rare, look for an internal temperature of 135°F (57°C), medium at 145°F (63°C), and well-done at 160°F (71°C). Remember, the steak will continue to cook a little after it’s removed from the oven, so you might want to pull it out a few degrees before it reaches your desired doneness.
Can I prepare this dish ahead of time?
Yes, you can marinate the steak tips overnight and chop your veggies the day before. Store them separately in the refrigerator. When you’re ready to cook, simply follow the cooking instructions.
Expert Tips
- Use two sheet pans if necessary to avoid overcrowding. This ensures that both the steak and the vegetables roast rather than steam, giving you better texture and flavor. This way you can also pull out the steak tips first if they are done before the potatoes.
- Deglaze the marinade pan after removing the steak tips. Add a splash of water or broth to the pan, bring it to a boil, and scrape up any browned bits. Drizzle this flavorful liquid over the meat and veggies before serving.
- Let the cooked steak rest for a few minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring that every bite is juicy and delicious.
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
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Balsamic Glazed Steak Tips and Veggies Sheet Pan
Ingredients
For the Steak Tips:
- 1½ pounds sirloin steak (cut into 2-inch pieces)
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce (low sodium)
- 2 cloves garlic (minced)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
For the Veggies:
- 1 pound baby potatoes (halved)
- 1 bunch asparagus (trimmed)
- 1 medium red bell pepper (cut into chunks)
- 1 medium green bell pepper (cut into chunks)
- 1 medium red onion (cut into wedges)
- 2 tablespoons olive oil
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a mixing bowl, whisk together balsamic vinegar, soy sauce, garlic, honey, Dijon mustard, and black pepper. Add the steak tips to the marinade, ensuring each piece is coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes, asparagus, bell peppers, and red onion with olive oil, salt, and pepper until well coated.
- Remove the steak tips from the marinade and place them on one side of a large baking sheet. Arrange the seasoned veggies on the other side of the baking sheet in an even layer.
- Place the sheet pan in the oven and roast for about 10 minutes. Flip the steak tips and stir the veggies for even cooking. Continue to roast for another 10-15 minutes or until the steak tips reach your desired level of doneness and the veggies are tender and caramelized.
- Serve the balsamic glazed steak tips and veggies hot from the oven.
Equipment
Notes
- Marinate Ahead: For deeper flavor, marinate the steak tips overnight in the fridge.
- Spread Evenly: Ensure steak and veggies are spread in a single layer on the sheet pan for even cooking.
- Customize Your Veggies: Feel free to swap in other vegetables like zucchini or mushrooms based on what’s in season or what you have on hand.
- Check Doneness: Use a meat thermometer to check the steak for your preferred level of doneness; aim for 135°F for medium-rare.
- Rest the Meat: Let the steak rest for a few minutes after roasting before serving to help retain its juices.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
