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Marinated Steak with Roasted Vegetables Dinner
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5 from 1 vote

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 1x1" 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.