Balsamic Glazed Steak And Veggie Bowls Recipe

I absolutely love this balsamic-glazed steak and veggie bowl because it’s a perfect blend of savory and sweet, making every bite an explosion of flavor that keeps me coming back for more. Plus, it’s such a vibrant, colorful dish that not only satisfies my taste buds but also feels like a nourishing and Instagram-worthy meal I can proudly share with friends.

Nutritious and delicious meals are my passion, and my Balsamic Glazed Steak and Veggie Bowls exemplify that. They feature tender flank steak, marinated in balsamic vinegar, soy sauce, and honey.

They’re paired with vibrant broccoli, bell peppers, zucchini, and cherry tomatoes. And they’re a perfect example of a nutrient-rich dish that’s also a colorful feast for the eyes.

Ingredients

Balsamic Vinegar: Contributes a deliciously sweet and tangy taste and is loaded with antioxidants.

– Flank Steak: Rich in protein, necessary for the growth and repair of muscles.

– Garlic: Provides a strong taste and many health benefits; it is good for your immune system.

– Honey: A natural sweetener that adds depth and balances acidity.

Broccoli: A nutrient powerhouse, supplying vitamins, minerals, and an abundance of dietary fiber, for a contented colon.

– Red Bell Pepper: Packed with antioxidants and vitamin C for enhanced immune functioning.

Zucchini: Contains few calories, has high water content, and helps you stay hydrated.

– Quinoa: Pairs well with protein and fiber, making it ideal for a complete meal.

Ingredient Quantities

• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 pound flank steak
• Salt and black pepper, to taste
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa or rice
• Fresh parsley, chopped, for garnish

Instructions

1. In a small bowl, combine the balsamic vinegar, soy sauce, honey, and minced garlic, and whisk to create the marinade.

2. Put the flank steak into a shallow container or a resealable bag, and pour the marinade over the steak. Allow it to sit in the refrigerator for at least half an hour or as long as four hours.

3. In a large skillet over medium-high heat, warm the olive oil. Take the steak out of the marinade, and dry it off. Next, and you might want to do this with a particular flair, season with salt and black pepper.

4. Brown the steak for roughly 4-5 minutes on every side or until it attains your desired doneness. Take it out of the skillet and allow it to rest for a few moments before cutting into it.

5. In the identical skillet, toss in the broccoli florets, red bell pepper, and zucchini. Sauté the veggies for roughly 5-7 minutes until they reach a state described as tender-crisp.

6. In the skillet, add the cherry tomatoes and cook for an additional 2 minutes until they just begin to soften.

7. As you allow the steak to rest and the vegetables to cook, you may carry on with preparing either the quinoa or the rice as per the given instructions on the respective packaging.

8. Cut the rested steak into thin strips with the grain.

9. To put the bowls together, place a portion of quinoa or rice at the bottom of each bowl. Add sliced steak and sautéed vegetables on top.

10. Before serving, add a sprinkle of chopped, fresh parsley for a pleasing garnish. Then dig in and enjoy this tasty meal of balsamic-glazed steak and veggie bowls!

Equipment Needed

1. Small bowl
2. Whisk
3. Shallow container or resealable bag
4. Large skillet
5. Tongs
6. Knife (for cutting steak and vegetables)
7. Cutting board
8. Measuring spoons
9. Stove
10. Plate (for resting the steak)
11. Serving bowls

FAQ

• What cut of steak can I use if I don’t have flank steak?Flank steak can be replaced with skirt steak, sirloin, or ribeye for a tender and tasty result.
• Can I use another vegetable instead of zucchini?Certainly! You can replace zucchini with yellow squash, asparagus, or even green beans, depending on what you like best.
• Is there a vegetarian option for this recipe?Certainly! The steak can be swapped for portobello mushrooms or firm tofu to yield a vegetarian version, with the balsamic glaze remaining a fundamental ingredient.
• How can I make this recipe gluten-free?To make this recipe gluten-free, just use gluten-free tamari instead of regular soy sauce.
• What’s the best way to cook the steak for medium-rare?Sear for 3-4 minutes on each side, then rest for 5 minutes before slicing.
• Can I prepare this dish ahead of time?The balsamic glaze and the vegetables can be prepared ahead of time and kept in the refrigerator until it’s time to cook.
• How should I store leftovers?Leftovers can be kept in the refrigerator for up to 3 days; make sure they are stored in an airtight container. When it comes time to reheat them, the best method is actually one of the simplest: using a skillet set over medium heat.

Substitutions and Variations

Instead of balsamic vinegar, use red wine vinegar or apple cider vinegar.
Use tamari for a gluten-free option or coconut aminos for a soy-free version instead of soy sauce.
For a vegan alternative, use maple syrup or agave nectar instead of honey.
Substitute chicken breast or tofu for flank steak to use a different protein source.
Replace quinoa or rice with its cauliflower counterpart for a lower-carb option.

Pro Tips

1. Marinade Time for Flavor Let the steak marinate for the full four hours if possible. This allows the flavors to deeply penetrate the meat, making it more tender and flavorful.

2. Proper Steak Resting After cooking the steak, let it rest for about 5-10 minutes before slicing. This helps the juices redistribute, ensuring each bite is juicy and not dry.

3. Vegetable Prep Cut all vegetables into similar-sized pieces. This ensures even cooking and prevents some pieces from being overcooked while others are still too firm.

4. High Heat Searing When browning the steak, ensure your pan is hot enough to get a good sear. This develops a delicious crust on the steak, enhancing both the flavor and texture.

5. Quinoa Rinse If using quinoa, rinse it thoroughly before cooking. This removes the natural saponin coating, which can impart a bitter taste.