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Grilled sirloin steak with dark grill marks served over sliced zucchini and eggplant, with roasted red pepper and chunky balsamic tomato-onion jam on a white plate.

Grilled Steak with Balsamic Vegetables

Nesting Lane
Grilled Steak with Balsamic Vegetables is a high-protein summer dinner finished with tomato onion jam and balsamic glaze.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 43 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Grill
Cutting Board
Sharp Knife
Small Saucepan
Small Bowl
Tongs

Ingredients
 

For the Steak:

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:

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

Calories: 330kcalCarbohydrates: 21gProtein: 34gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 86mgSodium: 829mgPotassium: 1140mgFiber: 6gSugar: 12gVitamin A: 3375IUVitamin C: 78mgCalcium: 85mgIron: 4mg
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