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- 1 pound sirloin steak, cut into bite-sized tips - 1/4 cup balsamic vinegar - 1 bell pepper (any color), sliced - 1 red onion, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved The main star of this dish is the sirloin steak. I love using sirloin because it cooks quickly and stays tender. The balsamic vinegar adds a rich tang. You can use any color bell pepper, which makes the dish more colorful. I always pick fresh veggies for the best taste. - 2 tablespoons honey - 2 tablespoons olive oil - 1 tablespoon Dijon mustard The marinade is key to great flavor. Honey adds a touch of sweetness that balances the vinegar. Olive oil helps the steak stay moist and gives it a nice shine. Dijon mustard adds a bit of spice and depth. Together, these ingredients make your steak irresistible. - 3 cloves garlic, minced - 1 teaspoon dried rosemary - 1 teaspoon salt - 1/2 teaspoon black pepper Garlic gives the dish a strong, savory kick. I use minced garlic for a bold flavor. Dried rosemary adds a hint of earthiness. Salt and black pepper finish the flavor profile and bring everything together. Adjust these seasonings to your taste. To start, grab a large bowl. In this bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, minced garlic, dried rosemary, salt, and black pepper. This blend creates a sweet and tangy taste. Make sure the ingredients mix well. Once mixed, add the sirloin steak tips. Coat each piece evenly with the marinade. Cover the bowl and let it sit for at least 30 minutes. For better flavor, marinate overnight in the fridge. Now, it’s time to preheat your oven. Set it to 425°F (220°C). This high heat gives the steak a nice crust. While the oven heats, prepare a large sheet pan. On this pan, arrange the sliced bell pepper, red onion, zucchini, and cherry tomatoes. Drizzle a little olive oil over the veggies. Season them with salt and pepper, then toss everything to mix well. Once the marinade has done its job, take the steak tips out of the bowl. Reserve the leftover marinade for later. Scatter the steak tips evenly over the vegetables on the sheet pan. This way, all the flavors mix during cooking. Next, drizzle the reserved marinade over both the steak and the veggies for extra taste. Place the sheet pan in the preheated oven. Bake for 20 to 25 minutes. Keep an eye on the steak to make sure it reaches your preferred doneness. The vegetables should be tender and caramelized. When done, take the pan out of the oven. Allow the dish to rest for a few minutes before serving. This rest time helps the juices settle. You can serve the meal right from the sheet pan or plate it with steak on top of the roasted veggies. Enjoy your delicious Balsamic Steak Tips Sheet Pan Dinner! To get the best flavor, marinate the steak tips for at least 30 minutes. For richer taste, marinate overnight in the fridge. This allows the balsamic vinegar and other spices to soak in well. For sides, I recommend roasted potatoes or a fresh garden salad. They pair nicely with the steak and veggies. You can also add crusty bread to soak up the tasty juices. To check if the steak is done, use a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium, and 160°F for well-done. If you don’t have a thermometer, press the steak with your finger. It should feel firm for medium and soft for rare. For tender steak, let it rest after cooking. This helps the juices stay inside. Cut against the grain for the best texture. The best vegetables to pair with steak are bell peppers, zucchini, and cherry tomatoes. They add color and sweetness to the dish. You can also use asparagus or green beans for a different twist. When slicing veggies, keep them uniform. This way, they cook evenly. Aim for about 1/2-inch thick slices. This size helps them roast well and become tender. {{image_2}} You can change the protein in this dish. Chicken or pork works well. For chicken, use bite-sized pieces. Marinate them just like the steak. Cook at the same temperature and time. Pork tenderloin is another great choice. Cut it into chunks, marinate, and roast. If you want a vegetarian meal, use tofu or tempeh. Press the tofu to remove water. Then, cut it into cubes. Marinate as you would the steak. Bake until golden and firm. You will love the flavor! Add more spices to boost flavor. Try adding paprika or chili powder for heat. Cumin gives a warm, earthy taste. You can even use fresh herbs like thyme or parsley. Mix these into your marinade for a twist. You can also switch up the marinade. Use soy sauce or teriyaki sauce for an Asian flavor. A citrus-based marinade with lime or orange juice is refreshing. Each option brings a unique taste, making your meal exciting. Change the veggies with the seasons. In spring, use asparagus or snap peas. Summer is great for corn or eggplant. Fall calls for squash or Brussels sprouts. Winter is perfect for root vegetables like carrots or parsnips. Mix and match colors for a beautiful dish. Combine red, yellow, and green veggies for a feast for the eyes. A colorful plate makes the meal even more fun! After you finish your meal, let the leftovers cool down. This step is key. Place the cooled steak tips and veggies in airtight containers. This keeps them fresh and tasty. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing them. They can last in the freezer for about three months. When it's time to eat your leftovers, reheating them right is important. The best method is to use an oven. Preheat the oven to 350°F (175°C). Place the leftovers on a baking sheet and cover them with foil. This keeps the moisture in. Heat for about 15-20 minutes or until warmed through. You can also mix the steak tips into a stir-fry or salad. This way, you create a new meal. Try adding them to pasta or rice for a quick dinner. The possibilities are endless! To check if your steak is done, use a meat thermometer. For medium-rare, aim for 135°F. For medium, look for 145°F. You can also use visual cues. A medium-rare steak will be warm and red in the center. Cut into it to check. If the juices run clear, the steak is well done. Yes, you can prepare this dish ahead of time. Marinate the steak tips the night before. This gives them more flavor. For meal prep, chop the veggies in advance. Store them in the fridge. Combine them with the steak tips right before baking for the best taste. Great sides for this dish include roasted potatoes or a fresh salad. These options balance the rich flavors of the steak. You can also add sauces or garnishes. A dollop of sour cream or a drizzle of balsamic glaze works well. They enhance the dish and add extra flavor. Balsamic steak tips are an easy, tasty meal. You prepare a simple marinade with balsamic vinegar, honey, and olive oil. Combine the steak and fresh veggies, then bake until done. Don't forget to let it rest before serving! For extra flavor, try different spices or seasonal veggies. Leftovers are great too! Store them well, and enjoy again. These tips make a delicious dish that is fun to share and easy to make. Enjoy your cooking journey!

Balsamic Steak Tips Sheet Pan Dinner

Make mealtime a breeze with these delicious Balsamic Steak Tips Sheet Pan Dinner! This one-pan recipe combines tender sirloin steak with vibrant veggies, all drizzled in a flavorful balsamic marinade. Perfect for busy weeknights or special gatherings, it’s a tasty and easy dinner solution. Click to explore the full recipe and elevate your dinner game! #SheetPanDinner #EasyRecipes #DinnerIdeas #BalsamicSteakTips
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Ingredients
  

1 pound sirloin steak, cut into bite-sized tips

1/4 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1 bell pepper (any color), sliced

1 red onion, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

Instructions
 

Marinate the Steak: In a large bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, minced garlic, dried rosemary, salt, and black pepper. Add the steak tips and mix well to coat them evenly. Cover the bowl and marinate for at least 30 minutes (or overnight in the refrigerator for more flavor).

    Preheat the Oven: Preheat your oven to 425°F (220°C).

      Prepare the Vegetables: On a large sheet pan, arrange the sliced bell pepper, red onion, zucchini, and cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper, tossing to combine.

        Add the Steak: Remove the steak from the marinade (reserving the marinade) and scatter the steak tips evenly over the sheet pan with the vegetables.

          Bake: Drizzle the reserved marinade over the steak tips and vegetables. Roast in the preheated oven for 20-25 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender and caramelized.

            Serve: Once done, remove from the oven and allow to rest for a couple of minutes. Serve warm, tossed together on the sheet pan or plated with the steak tips on top of the roasted vegetables.

              Prep Time, Total Time, Servings: 30 min | 55 min | Serves 4