Quick-Marinated Steak

Quick-Marinated Steak

with Roasted Orange-Balsamic Veggies

Read more

Rosemary, orange, garlic and balsamic vinegar team up for a winning marinade in this weeknight steak dinner. The key to these veggies is caramelization—don’t take them out of the oven until they’re nice and golden brown!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Steak

340 g

Yukon Potato

460 g

Red Bell Pepper

454 g


10 g


1 unit

Navel Orange

20 g


4 tbsp

Balsamic Vinegar


1 tbsp


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2326 kJ
Calories556 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber8 g
Protein43 g
Cholesterol121 mg
Sodium264 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Baking Dish
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F (to roast the veggies). Start prepping when your oven comes up to temperature!


Wash and dry all produce.Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, finely chop 2 tsp rosemary leaves. Zest, then juice the orange. Mince or grate the garlic. In a shallow dish, stir together the vinegar, honey, rosemary, garlic, orange zest and juice. Add the steaks and set aside.


Core, then cut the bell peppers in 1/2-inch cubes. Cut the zucchini into 2-inch long sticks. On another baking sheet, toss the bell pepper and zucchini with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 9-10 min.


Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steaks. (Keep the marinade - we'll use it to make a sauce later!) Sear until golden-brown and cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**) Set the steak on a plate.


Add the marinade to the same pan. Bring to a gentle boil and cook until the sauce reduces by half the amount, 1-2 min. Season with salt and pepper.


Thinly slice the steak and divide the veggies and steak between plates. Drizzle over with the orange-balsamic pan sauce.