This Balsamic Glazed Steak and Veggies is a fast, flavorful dish that fits perfectly into a paleo lifestyle. Juicy sirloin steak pairs beautifully with tender-crisp vegetables, all coated in a rich, tangy balsamic glaze. It’s a healthy, one-skillet meal that comes together in under 30 minutes — ideal for busy weeknights or clean eating goals. Packed with bold flavors and wholesome ingredients, it’s a simple yet satisfying dinner you’ll want to make again and again.
Ingredients
- 10 oz sirloin steak
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Remove the steak from the refrigerator and allow it to come to room temperature—about 15–20 minutes. Pat it dry with paper towels and season both sides with salt, black pepper, and garlic powder.
- Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak and sear for 3–4 minutes on each side for medium doneness (or adjust cooking time to your preferred level). Remove from pan, cover loosely with foil, and rest for at least 5 minutes.
- While the steak rests, add the remaining ½ tablespoon olive oil to the same skillet. Add the broccoli florets and cook for 2 minutes, stirring occasionally.
- Add the sliced red bell pepper and zucchini to the skillet with the broccoli. Cook for another 5–6 minutes, stirring often, until the vegetables are tender-crisp.
- Pour in the balsamic vinegar and stir well to coat the vegetables. Let it cook for 1–2 more minutes until the vinegar slightly thickens and glazes the veggies.
- Taste the vegetables and season with additional salt and pepper if needed. Turn off the heat.
- Slice the rested steak against the grain into thin strips.
- Divide the glazed veggies between two plates and top with the sliced steak. Spoon any pan juices over the top and serve immediately.
Ingredients
- 10 oz sirloin steak
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- Salt and black pepper to taste
Nutritional Information
Calories: 375
Protein (g): 34
Fat (g): 22
Carbohydrates (g): 12
Fiber (g): 4
Sugar (g): 6
Sodium (mg): 220
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the steak and veggies in a freezer-safe container for up to 2 months. Be sure to let the food cool completely before refrigerating or freezing to maintain texture and flavor.
Reheating Instructions
For best results, reheat the steak and vegetables in a skillet over medium heat until warmed through, about 5–7 minutes. This helps preserve the texture of the vegetables and prevents the steak from becoming rubbery. Alternatively, reheat in a microwave using short intervals (1-minute bursts) and stir between rounds to evenly distribute the heat.
Modifications and Additions
To boost the nutritional value while keeping it paleo-friendly, consider adding leafy greens such as kale or spinach during the last few minutes of cooking for added fiber and essential micronutrients like iron and vitamin K. Mushrooms can enhance umami flavor and provide selenium and B vitamins. If you’re looking to increase your protein intake, adding a soft-boiled egg on top or a side of grilled shrimp can complement the steak. For added healthy fat and flavor, a handful of chopped walnuts or sliced avocado can be incorporated just before serving.
