Ingredients
Method
- Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil and spray generously with nonstick cooking spray.
- In a medium bowl, whisk together ⅓ cup balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon honey, 1 tablespoon Dijon mustard, 3 minced garlic cloves, and ½ teaspoon black pepper until fully combined.
- Place 1 ½ lbs sliced sirloin steak into a zip-top bag or shallow dish. Pour half of the balsamic marinade over the steak, toss to coat, and set aside to marinate for at least 15 minutes.
- Add broccoli florets, sliced bell peppers, and red onion wedges to the prepared baking sheet. Drizzle with the remaining marinade and 2 tablespoons olive oil. Season lightly with salt and pepper and toss to coat. Spread into a single even layer.
- Roast vegetables at 425°F for 12-15 minutes, until just beginning to caramelize and turn tender at the edges.
- While vegetables roast, remove steak strips from the marinade and pat lightly with paper towels to remove excess surface moisture.
- Remove the baking sheet from the oven. Push the vegetables to the outer edges of the pan. Arrange the steak strips in a single layer in the center of the pan.
- Return the pan to the oven and roast for an additional 8-10 minutes, until the steak is cooked through (internal temperature of 145°F for medium) and the vegetables are tender and caramelized.
- Remove from oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve immediately over rice, mashed potatoes, or on its own.
Nutrition
Notes
Don't crowd the pan: For the best caramelized, roasted result, make sure your steak and vegetables are spread in a single layer with a little space between pieces. If needed, use two sheet pans. Crowding causes everything to steam rather than roast.
Make it a nutritious meal-prep winner: This recipe stores well in the refrigerator for up to 3 days in a covered airtight container. Serve leftovers over a fresh bed of rice or in a wrap for a quick, wholesome lunch the next day.
Watch your sodium: The marinade already contains soy sauce and Worcestershire sauce, so go easy on any additional salt. Taste before seasoning and use low-sodium soy sauce to keep things on the lighter side.