Balsamic Steak & Veggie Sheet Pan Dinner

Ingredients

• 1 1/2 lbs flank steak or sirloin, cut into 1-inch strips
• 1/4 cup balsamic vinegar
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb baby potatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/4 tsp pepper
• 2 tbsp balsamic glaze
• 2 tbsp chopped parsley
• flaky salt

Method

1. Whisk together balsamic vinegar, olive oil, garlic, soy sauce, Dijon mustard, honey, oregano, salt, and pepper for the marinade.
2. Toss the steak strips in the marinade and let sit 15-30 minutes while prepping vegetables.
3. Preheat oven to 425°F.
4. Toss potatoes, bell pepper, zucchini, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper on a large sheet pan.
5. Roast the vegetables for 15 minutes.
6. Push the vegetables to the edges of the pan and arrange the marinated steak in the center in a single layer.
7. Pour any remaining marinade over the pan.
8. Roast 10-12 more minutes until steak reaches medium doneness, being careful not to overcook.
9. Drizzle the finished dish with balsamic glaze, sprinkle with parsley and flaky salt, and let rest 5 minutes before serving.