Anyone need an easy, simple dinner? That looks complex and tastes amazing? Then, you must try my Marinated Steak with Roasted Vegetables Dinner!
Sometimes it is easy to get in a slump and cook some chicken and some rice and some asparagus… you probably are getting my point by now. Especially, if you love to try to cook all meals at home, then it’s imperative that you switch things up in the kitchen before you get burnt out on certain foods. Even if it’s just switching up your dessert or your favorite vegetables… anything to bring life back into your kitchen!
If you don’t have time to marinate your steak for an hour, than no stress!! The steak won’t absorb the marination’s flavor as much, but it will still work out just as well!
Here are a few simple tips and tricks for this Marinated Steak with Roasted Vegetables Dinner:
- Go ahead and set a time that you want all the food to be cooked by. That way you know what time to start cooking the roasted vegetables.
- Set a timer to start cooking the steak, so that all the roasted vegetables are cooked (and still warm) when the steak is finished cooking.
- To cook the best steak: Pour the extra virgin olive oil into the pan a few minutes before you put the steak in, so that it can heat up. This helps give those nicely browned, slightly crisp edges on your steak pieces.
I highly recommend a very lean steak for the best outcome. Lean steak will help eliminate some cholesterol and saturated fat intake. Personally, for this recipe I used a 1 lb. top sirloin. Top Sirloin Steak is very versatile and comes with a great flavor. You can also use whatever you favorite steak is, as well (such as, beef tenderloin)!
Marinated Steak with Roasted Vegetables Dinner
- 1 lb. Top Sirloin, or another lean steak
- 2 medium-sized Sweet Potatoes
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 2 tbsp. Dried Herbs
- 5 tbsp + 3 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Aged Balsamic Vinegar
- 2 tsp. Sea Salt
- 1 tsp. Black Pepper
- Cilantro (optional)
- Cut the steak into cubes, around 1×1″ in size.
- In a ziplock bag, combine the 3 tbsp. extra virgin olive oil, steak, 1 tsp. sea salt, 1 tsp. black pepper, 1 tbsp. dried herbs, 1 tbsp. aged balsamic vinegar.
- Seal and shake the ziplock bag. Set aside in refrigerator for 1 hour.
- Preheat oven to 450F.
- Skin the sweet potatoes and dice them into small pieces. Dice the bell peppers, as well.
- In a bowl, combine the dice sweet potatoes, diced bell peppers, 2 tbsp. extra virgin olive oil, 1 tbsp. dried herbs, and 1 tsp. sea salt. Using a spoon, gently mix all the ingredients together.
- On a pan with parchment paper, evenly spread out all the vegetables. Bake for 20-25 minutes, or until sweet potatoes are tender and slightly brown.
- In the last 5-10 minutes of the vegetables cooking, heat up 3 tbsp. extra virgin olive oil in a large fry pan over medium high heat.
- Once the olive oil is slightly heated up, add the diced steak. Cook the steak for 1-3 minutes (depending on how rare you like your steak) and then flip each piece. Cook for another 1-2 minutes.
- Combine the steak and roasted vegetables. Serve warm with a side of quinoa or basmati rice.