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Quick-Marinated Steak

Quick-Marinated Steak

with Balsamic-Glazed Summer Vegetables

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Rosemary, orange, garlic, and balsamic team up for a winning marinade in this weeknight steak dinner. Used on both the steak and glazed vegetables, it infuses the dish with the perfect balance of sweet, savory, and tangy flavor. The key to these veggies is caramelization—don’t take them out of the oven until they’re nice and golden brown!

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Steak

1 unit

Green Bell Pepper

1 unit

Zucchini

1 bunch

Asparagus

12 ounce

Yukon Gold Potatoes

2 tablespoon

Balsamic Vinegar

1 sprig

Rosemary

1 unit

Orange

2 clove

Garlic

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2681.944 kJ
Calories641 kcal
Fat28 g
Saturated Fat0 g
Carbohydrate52 g
Sugar0 g
Dietary Fiber10 g
Protein46 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Dish
Large Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Halve, seed, and remove the white ribs from the bell pepper, then cut into 1-inch cubes. Zest and juice the orange. Quarter the zucchini lengthwise, then cut into 2-inch sticks. Trim and discard the bottom inch of the asparagus. Cut the potatoes into 1-inch cubes. Mince or grate the garlic.

2

Toss the zucchini, bell pepper, asparagus, and potatoes on a baking sheet and with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until lightly caramelized.

3

Meanwhile, make the marinade: strip rosemary leaves off the sprig and finely chop. In a shallow dish, combine the balsamic vinegar, garlic, orange zest, orange juice, rosemary, 1 tablespoon olive oil, and a large pinch of salt and pepper. Reserve half this marinade, then add the steak to the dish and flip to coat in the marinade. Set aside for 5 minutes. HINT: This is a great time to get a jump-start on your cleanup!

4

Heat 1 tablespoon oil in a large pan over medium-high heat. Season steak with salt and pepper on both sides. Add the steak to the pan and cook 3-5 minutes per side, until cooked to desired doneness. Set the steak aside to rest for 5 minutes.

5

While the steak rests, remove the baking sheet from the oven and heat broiler to high or the oven to 500 degrees. Toss the vegetables with the reserved marinade return to the oven to broil for 2-3 minutes, until vegetables are glazed. HINT: Watch carefully, some broilers can get hotter than others!

6

Thinly slice the steak against the grain and serve with the glazed vegetables to the side. Enjoy!