Balsamic Glazed Steak Tips and Veggies Sheet Pan
Ingredients1½ pounds steak tips or sirloin steak, cut into bite-sized pieces1 pound baby potatoes2 cups broccoli florets1 medium zucchini, chopped1 red bell pepper, chopped1 small onion, cut into wedges2 tablespoons olive oil1 teaspoon salt½ teaspoon black pepper1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon Italian seasoningFor the Balsamic Glaze¼ cup balsamic vinegar2 tablespoons soy sauce2 tablespoons brown sugar1 tablespoon honey3 cloves garlic, finely minced1 tablespoon melted butter1 tablespoon fresh parsley, chopped (optional)InstructionsPreheat your oven to 425°F (220°C). Prepare a large sheet pan by lightly greasing it or lining it with parchment paper.Place the baby potatoes in a pot of salted water and cook for 8–10 minutes, just until they begin to soften. Drain and set aside.In a mixing bowl, combine the balsamic vinegar, soy sauce, brown sugar, honey, minced garlic, and melted butter. Whisk until well blended.Arrange the steak pieces, potatoes, broccoli, zucchini, bell pepper, and onion on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Toss everything together to distribute the seasonings evenly.Pour about two-thirds of the balsamic mixture over the steak and vegetables. Toss again until everything is lightly coated, then spread into a single layer.Roast for 20–25 minutes, stirring halfway through the cooking time, until the vegetables are tender and lightly browned and the steak reaches your preferred level of doneness.Remove from the oven and drizzle the remaining balsamic glaze over the top. Garnish with fresh parsley if desired.Serve immediately and enjoy. Refrigerate any leftovers in an airtight container for up to 3 days.Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 4Calories: Approximately 470 per serving