Wondering what to make for dinner? This Pan Seared Steak Recipe with Vegetables is hearty, filling, and easy to make. A crazy-good marinade brings it all together.
A Simple Steak Dinner That’s Loaded with Nutrition
You guys already know how much I love cooking with steak. From Blue Cheese Crusted Filet to Paleo Skillet Beef Fajitas, any good steak recipe is welcome on my table. And it’s not just because steak is tasty. It’s also a nutritional powerhouse that feeds and nourishes your body with protein, fat, amino acids, creatine, glutathione, taurine, iron, B vitamins, and so much more.
On top of all that, cooking steak is very simple. Once you get the hang of it, you could do it in your sleep! This recipe will show you how to make it in a skillet, with a side of healthy roasted vegetables. Basically, it’s the perfect meal!
What is the Secret to Juicy Steak?
Sometimes readers worry about cooking steak correctly, especially the possibility of drying it out. The key to preventing this is to not overcook the steak. If you have a meat thermometer, that’s a huge help in making sure you don’t overcook steak (and everything else). Just keep testing the temperature, and take the meat out of the pan once it’s at the right number.
The Ingredients You’ll Need
The secret sauce here is, well, the sauce – which doubles as a flavor-infusing marinade for the steak. These are the ingredients you’ll need for the roasted vegetables, steak, and sauce:
- Potatoes: The base of the roasted veggie mix is thickly sliced potato. Any kind of potato that you like is fine here.
- Carrots: Peeled and cut in half, lengthwise.
- Onion: I like to use red onions in a veggie roast, for additional color. But a white or yellow onion would also be great. Sweet Vidalias are nice, too.
- Brussels Sprouts: As many as you like, with the root ends and any discolored outer leaves trimmed. I usually use eight or ten of these little guys, but if you love them, feel free to throw in some more!
- Olive Oil: Extra virgin olive oil adds the most flavor. Avocado oil is another good option.
- Italian Herbs: You can buy store-bought Italian Seasoning, or just use a mix of your favorite dried herbs, such as basil, oregano, rosemary, thyme, and marjoram.
- Balsamic Vinegar: This rich and flavorful vinegar is a key ingredient – don’t leave it out!
- Garlic: Mince or press one large clove, or more if you want things more garlicky.
- Dijon Mustard: Dijon has a bold flavor with a hint of wine to it, but you could substitute other types of mustard to change things up if you like. Stone-ground mustard, spicy mustard, and even plain yellow mustard will all work.
- Steak: It’s important to choose a tender, steakhouse cut like filet mignon or ribeye here. Less tender cuts are better for braising.
- Bouillon: A vegetable bouillon cube adds lots of flavor to the gravy, with zero effort!
What Cut of Steak Is Best?
Filet mignon and ribeye are two well-known, well-loved steakhouse cuts, but you can also use T-bone, Porterhouse, New York strip, chuck eye, flat iron, and sirloin. The key is to use a tender steak, because other steaks like chuck steaks will not turn out tender in a pan-searing dish like this one. Chuck steaks and other tough steaks are better off in a long, slow cooking dish like a braise.
How to Make This Easy Steak Recipe
Now that we’ve covered ingredients, let’s talk about the cooking process. Once you try these methods for making steak and veggies, you’ll turn to them again and again.
- Get the Sheet Pan and Potatoes Ready. First, you’ll want to preheat the oven to 350°F. Place a baking sheet in the oven to heat up as the oven preheats. Meanwhile, bring a large pot of water to a boil, and partially cook the potatoes for about 5 minutes. Drain the potatoes, reserving ½ cup of the water.
- Season and Roast the Vegetables. Next, combine the potatoes, carrots, onions and sprouts with a generous splash of extra virgin olive oil, and stir to coat. Arrange the vegetables on a preheated baking sheet, spread out and spaced apart. Sprinkle with dried Italian herbs, a pinch of salt, and pepper. then roast for 30 mins. Stir and toss halfway through the roasting time.
- Marinate the Steak. While the veggies are roasting, combine vinegar, garlic, Italian herbs, olive oil, dijon mustard, and plenty of black pepper, to make a marinade. Rub some of this over the steak, place it in a shallow dish, and set it aside.
- Prep the Gravy Ingredients. Mix the rest of the vinegar with the bouillon and ½ cup of the reserved potato water, then set aside.
- Cook the Steak. Heat a small, non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess, and pan-sear for 2 – 3 minutes on each side, until the meat is cooked to your liking.
- Finish the Dish. Place the steak on a clean cutting board (not one used for raw meats) to rest. Pour the gravy mixture into the pan, and simmer until thickened slightly. Slice the steak and serve with the roast vegetables and gravy on the side.
- Enjoy!
Helpful Tips for Perfect Steak and Veggies
I hope you’re feeling inspired to try this easy steak recipe! It’s so full of flavor, your family will ask for it on repeat, I promise. And these helpful tips will make it that much simpler to pull off:
- Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.
- Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
- Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.
Side Dish Ideas
A recipe this good doesn’t need a side dish, really – it’s complete meal in one easy recipe! Still craving some yummy sides? No worries! Try one or two of these healthy options:
- Cornbread: Add a touch of sweetness to your meal with this gluten free Sweet Potato Cornbread. It’s a homespun, cozy recipe you’ll want to make again and again.
- Deviled Eggs: With dinner so simple, why not to make a fancy little appetizer like these Spicy Deviled Eggs. They’re irresistible!
- Salad: Watermelon Cucumber Salad with Feta and Mint is the perfect fresh, healthy side. There’s nothing like a cool, crunchy salad, especially when that salad is made with this mouthwatering combination of flavors.
Storing and Reheating the Leftovers
Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers.
To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.
Can I Freeze This?
Yes, you can. Steak doesn’t always reheat super well, but if you have cooked your steak to medium, medium-rare, or rare, then it’s more likely to reheat without drying out! Just cool the steak down to about room temperature (don’t leave it out more than two hours, please), and then seal it into a freezer bag. Freeze for up to three months.
Roasted vegetables can also be cooled, flash-frozen on a baking sheet, and then packed into a freezer bag. Freeze those for up to six months before reheating directly from frozen.
Pan Seared Steak with Vegetables
Ingredients
- ½ pound medium potatoes thickly sliced
- 4 small carrots peeled and halved lengthways
- 1 medium red onion cut into quarters
- ⅓ pound large Brussels sprouts about 8-10, trimmed
- 2 tablespoons + 2 teaspoons of extra virgin olive oil divided
- 2 tsp dried Italian herbs
- 2 tsp balsamic vinegar
- 1 large garlic clove minced
- 1 teaspoon dijon mustard
- 1 pound tender steak such as filet mignon
- ½ tsp vegetable bouillon
Instructions
- Preheat the oven to 350°F. Place a baking sheet in the oven to heat. Meanwhile, bring a large pan of water to a boil and cook the potatoes for 5 minutes. Drain, reserving ½ cup of the water.
- In a large bowl, toss the potatoes, carrots, onions and sprouts with 2 tablespoons of extra virgin olive oil to coat. Arrange on a preheated baking sheet, spaced apart. Sprinkle with 1 teaspoon of the dried Italian herbs, pinch of kosher salt and ground black pepper, then roast for 30 minutes. Tossing half way through the roasting time.
- Meanwhile, mix 1 teaspoon of the vinegar with the garlic, remaining Italian herbs, 2 teaspoons of extra virgin olive oil,, dijon mustard and plenty of black pepper. Rub some of this over the steak, put in a shallow dish and set aside.
- Mix the rest of the marinade with the bouillon and ½ cup of the reserved potato water, then set aside.
- Meanwhile, heat a small non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess and sear for 2-3 mins on each side until cooked to your liking.
- Remove to a board and allow to rest. Pour the gravy mixture into the frying pan and simmer until thickened slightly to make a gravy. Slice the steak and serve with the roast vegetables and gravy on the side.
Notes
- Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.
- Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
- Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.
- Storing: Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers.
- Reheating: To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.
Amy, this recipe looks and sounds outstanding. I typically do not marinade meat but am very excited to try out your recipe since you use some simple and wholesome ingredients!