Steak Bites in the Oven (Sheet Pan Recipe!)

Steak Bites in the Oven (Sheet Pan Recipe!)

Try my easy and flavorful Steak Bites in Oven! Juicy sirloin, roasted veggies, and a rich balsamic glaze make this a perfect one-pan meal.

Author: Donna Elick

Servings:

Prep Time15

Cook Time20

Total Time35

Ingredients

For the Steak Marinade:

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
4 cloves garlic minced
Pinch of kosher salt and freshly ground black pepper to taste
1 1/2 pounds sirloin cut into bite-sized pieces

For the Vegetables:

1 pound baby or fingerling potatoes halved
1 bunch asparagus trimmed and cut into 2-inch sections
1/2 red bell pepper chopped into chunks
1/2 yellow bell pepper chopped into chunks
1 medium red onion cut into wedges
1 small zucchini chopped
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper to taste
1 cup cherry tomatoes about 5-6 ounces

For Garnish:

Freshly chopped parsley

Instructions

Marinate the Steak: In a large bowl, whisk together the olive oil, balsamic vinegar, honey, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, salt, and pepper. Add the steak pieces, stirring to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes up to 4 hours. If marinating for only 30 minutes, leave at room temperature.
Preheat the Oven: Preheat the oven to 425°F and lightly grease a 13 x 18-inch baking sheet.
Prepare the Vegetables: In a large bowl, add the potatoes, asparagus, bell peppers, red onion, and zucchini. Drizzle with 2 tablespoons of olive oil and season with garlic powder, Italian seasoning, salt, and pepper. Toss to coat.
Arrange on the Sheet Pan: Spread the seasoned vegetables on one side of the baking sheet, leaving room for the steak bites.
Add the Steak: Remove the steak from the marinade and arrange on the other side of the sheet pan in a single layer. Reserve the marinade for the glaze.
Roast: Place the sheet pan in the oven and roast for 10–12 minutes.
Make the Balsamic Glaze: While the steak and vegetables are roasting, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 10–15 minutes until thickened into a glaze.
Flip & Finish Cooking: Remove the sheet pan from the oven. Flip the steak bites and stir the vegetables. Return to the oven for another 10–15 minutes, adding the cherry tomatoes during the last 5 minutes.
Broil (Optional): For extra caramelization, broil for 1–2 minutes, watching closely to prevent burning.
Serve: Drizzle the balsamic glaze over the steak and vegetables. Garnish with freshly chopped parsley and serve immediately.

Notes

Make-Ahead Tips: Chop the vegetables and mix the marinade up to 24 hours in advance. The steak can marinate for up to 4 hours for optimal flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Microwave in 30-second intervals or warm in a skillet over medium heat.

Freezing: This dish is not recommended for freezing as the vegetables can become mushy.

Customization Ideas: Swap the vegetables for Brussels sprouts, mushrooms, or butternut squash. Try goat cheese crumbles or blue cheese for extra flavor!

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