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French Recipes
Quick-Marinated Steak

Quick-Marinated Steak

with Roasted Orange-Balsamic Veggies

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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!

Preparation Time35 minutes
Cooking difficultyLevel 1

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
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
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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.