Quick-Marinated Steak

Quick-Marinated Steak

with Orange-Balsamic-Roasted 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!


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Steak

680 g

Yukon Potato

380 g

Red Bell Pepper

480 g


10 g


1 unit

Navel Orange

20 g


4 tbsp

Balsamic Vinegar


1 tbsp


Not included in your delivery


Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories438 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate56 g
Sugar19 g
Dietary Fiber8 g
Protein37 g
Cholesterol53 mg
Sodium159 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Shallow Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the veggies and finish the steak). 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, strip a few rosemary leaves from the stems and finely chop 2 tsp. Zest, then juice the orange. Mince or grate the garlic. In a shallow dish, stir together the vinegar, honey, orange zest, orange juice, rosemary and garlic. Add the steaks and coat all over. Set aside.


Core and cut the bell peppers in 1/2-inch cubes. Cut the zucchinis into 2-inch long sticks. On another baking sheet, toss the 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 steaks. (Keep the marinade in the dish – we'll use it to make a sauce later!) Pan-fry until golden-brown, 3-4 per side. Remove the pan from the heat and transfer the steak to the baking sheet with the potatoes.


Roast the steak in the centre of the oven, until cooked to desired doneness, 8-10 min. (TIP: Cook each piece to a minimum internal temp. of 145°F for medium-rare.**) Meanwhile, add the remaining marinade to the same pan. Bring to a gentle boil over medium heat and cook until the sauce reduces by half the amount, 1-2 min. Season with salt and pepper.


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