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balsamic roasted vegetable steak bowl

Balsamic Roasted Veggie Steak Bowl

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Grill pan or skillet
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Tongs

Ingredients
  

  • 1 pound flank steak trimmed
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt
  • 2 cups broccoli florets bite-sized
  • 1 red bell pepper sliced
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 8 ounces cremini mushrooms quartered
  • 1 teaspoon smoked paprika
  • 2 cups cooked brown rice warm
  • 1 avocado sliced
  • 2 tablespoons fresh parsley chopped
  • 1/2 lemon cut into wedges

Instructions
 

  • Whisk balsamic vinegar, 2 tablespoons olive oil, soy sauce, honey, garlic, Dijon, thyme, black pepper, and half the salt in a small bowl to make a marinade.
  • Place the flank steak in a shallow dish or bag, pour over half the marinade, and refrigerate for 15–30 minutes while you prep vegetables.
  • Toss broccoli, bell pepper, red onion, tomatoes, and mushrooms with remaining 1 tablespoon olive oil, smoked paprika, and remaining salt on a baking sheet.
  • Roast vegetables at 425°F (220°C) for 20–25 minutes, tossing once, until caramelized and tender.
  • Heat a grill pan or skillet over medium-high and oil lightly if needed.
  • Remove steak from marinade, pat dry, and cook 3–4 minutes per side for medium-rare or to desired doneness.
  • Transfer steak to a board and rest 5 minutes, then slice thinly against the grain.
  • Warm the reserved half of the marinade in a small pan or microwave until just steaming to use as a drizzle.
  • Divide warm brown rice among four bowls and top with roasted vegetables and sliced steak.
  • Drizzle bowls with warmed balsamic sauce, garnish with avocado and parsley, and serve with lemon wedges.

Notes

For the best crust on the steak, pat it dry thoroughly before searing and avoid overcrowding the pan to prevent steaming. If you prefer a deeper balsamic punch, reduce an extra 2 tablespoons of balsamic vinegar in a small pan until syrupy and whisk into the warmed sauce. Swap brown rice for quinoa, farro, or cauliflower rice to adjust fiber or carbs, and rotate veggies based on seasonality—Brussels sprouts, sweet potato cubes, or zucchini roast beautifully at the same time and temperature. Use an instant-read thermometer for accuracy (125–130°F for medium-rare after rest), and slice the steak at a 45-degree angle against the grain for tenderness. Leftovers keep well for 3 days; store components separately to maintain texture and reheat steak gently to avoid overcooking.
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