Grilled Steak with Balsamic Vegetables turns lean sirloin and summer produce into a full dinner with 34 grams of protein per serving.
You get zucchini, eggplant, and red bell pepper with tomato onion jam and balsamic glaze. The vegetables balance the steak, while the jam adds a sweet and tangy finish without making the plate too heavy.
Serve this for a weekend dinner, a backyard meal, or date night at home. It also belongs with your healthy dinner ideas when you want a hearty plate with plenty of vegetables.
Add a baked potato, rice, or crusty bread for a larger meal. Keep the steak and vegetables as they are when you want fewer side dishes.
Why You’ll Love This Grilled Steak with Balsamic Vegetables
High in Protein
Each serving has 34 grams of protein from lean sirloin steak.
Steak and Vegetables on One Plate
Zucchini, eggplant, red bell pepper, and steak make a full main dish without needing several side dishes.
Two Layers of Balsamic
Balsamic vinegar seasons the tomato onion jam, while balsamic glaze finishes the plate with a thicker texture.
Made for Summer Grilling
The steak and vegetables share the grill, making this a useful option for backyard dinners, weekend meals, and grilling season.
A grill, a pair of tongs, and a small saucepan are the main tools needed for this recipe.
Ingredient Substitutions
Sirloin Steak
Use strip steak, flank steak, or flat iron steak. Adjust the cooking time based on the thickness of the meat.
Zucchini
Use yellow summer squash in the same amount.
Eggplant
Use thick slices of portobello mushroom or extra zucchini.
Red Bell Pepper
Use yellow, orange, or green bell pepper.
Cherry Tomatoes
Use grape tomatoes or chopped Roma tomatoes.
Brown Sugar
Use honey or maple syrup. The tomato onion jam may have a softer texture.
Dried Thyme
Use dried oregano or Italian seasoning.
Balsamic Glaze
Use a small amount of balsamic vinegar. The finish will be thinner and less sweet.
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Grilled Steak with Balsamic Vegetables
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Steak:
- 1¼ pounds lean sirloin steaks cut into 4 pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
For the Grilled Vegetables:
- 1 medium zucchini sliced lengthwise
- 1 small eggplant sliced into rounds
- 1 large red bell pepper cut into wide strips
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Tomato Onion Jam:
- 1 teaspoon olive oil
- ½ cup red onion finely chopped
- 1 cup cherry tomatoes chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For Serving:
- 2 tablespoon balsamic glaze
- 4 small lettuce leaves for garnish
Instructions
- Rub the steaks with 1 tablespoon olive oil. Season both sides of the steaks with garlic powder, salt, black pepper, and thyme.
- Let the steaks rest at room temperature for 15 minutes.
- Place the zucchini, eggplant, and red bell pepper on a large plate. Drizzle the vegetables with 1 teaspoon olive oil. Season with salt and black pepper.
- Heat a grill or grill pan over medium-high heat.
- Place the vegetables on the hot grill. Grill the vegetables for 3 to 4 minutes per side, until tender and marked by the grill. Transfer the vegetables to a plate.
- Heat 1 teaspoon olive oil in a small saucepan over medium heat.
- Add the red onion. Cook the onion for 3 minutes, stirring often.
- Add the cherry tomatoes, balsamic vinegar, brown sugar, salt, and black pepper. Cook the tomato mixture for 8 to 10 minutes, stirring often, until it thickens into a soft jam.
- Place the steaks on the hot grill. Grill the steaks for 4 to 5 minutes per side for medium-rare, or continue cooking to your preferred doneness.
- Transfer the steaks to a clean plate. Let the steaks rest for 5 minutes.
- Divide the grilled vegetables among 4 plates. Place 1 steak over the vegetables on each plate.
- Spoon the tomato onion jam around each steak. Drizzle each serving with balsamic glaze. Place a lettuce leaf behind each steak for garnish.
Notes
Tips and Tricks
Keep the vegetable slices thick – Slice the zucchini and eggplant about ½ inch thick to help them stay firm enough for the grill. Check the steak with a thermometer – An instant-read thermometer gives a more accurate result than cooking time alone because steak thickness can vary. Do not press the steak – Pressing the meat against the grill pushes out moisture.Storing and Reheating
Refrigerate – Store the steak, grilled vegetables, and tomato onion jam in separate airtight containers for up to 3 days. Reheat on Stovetop – Place the steak in a covered skillet over low heat with 1 tablespoon water or broth. Warm until heated through. Reheat the Vegetables – Warm the vegetables in a skillet over medium-low heat until heated through. Warm the Tomato Onion Jam – Heat the jam in a small saucepan over low heat, stirring often.Nutrition
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