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Quick-Marinated Steak

Quick-Marinated Steak

with Broiled Balsamic 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, savoury and tangy flavour. The key to these veggies is caramelization—don’t take them out of the oven until they’re nice and golden brown!

Tags:Dairy free
Allergens:Sulphites/Sulfite

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

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

340 unit

Yukon Potato

2 unit

Garlic

7 unit

Rosemary

1 unit

Navel Orange

1 unit

Red Bell Pepper

1 unit

Zucchini

1 unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

340 unit

Beef Steak

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Preheat the oven to 400°F. Wash and dry all produce. Zest and juice the orange. Cut the potatoes into ½-inch cubes. Strip the rosemary off the sprig and finely chop 1 tsp leaves (or 2 tsp for 4 people.) Mince or grate the garlic.

2

Roast the vegetables: Toss the zucchini, bell pepper, and potatoes on a parchment-lined baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Bake in the oven to roast for 20-25 minutes, until lightly caramelized.

3

Marinate the steak: Meanwhile, in a shallow dish, combine the balsamic vinegar, garlic, orange zest, orange juice, rosemary, a drizzle of oil, and a large pinch of salt and pepper. Set half the marinade aside in a small bowl, then add the steak to the dish and flip to coat in the marinade. Set aside for 5 minutes.

4

Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Add the steak to the pan and cook for 3-4 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside to rest for 3-5 minutes.

5

Broil the vegetables: While the steak rests, remove the baking sheet from the oven and heat the broiler to high or oven to 500°F. Toss the vegetables with the reserved marinade and return to the oven to broil for 2-3 minutes, until the vegetables are glazed. (TIP: Watch the vegetables carefully so they don't burn, some broilers can get hotter than others!)

6

Finish and serve: Thinly slice the steak against the grain and serve with the broiled vegetables to the side. Enjoy!

GRILLING TIP: Instead of pan-frying, BBQ steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium.