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Glazed balsamic steak and veggie bowls with red wine, a fork, and brussels sprout leaves around it.

Balsamic Glazed Steak and Veggie Bowls

Balsamic glazed steak and veggie bowls are a healthy, protein and vegetable filled dinner recipe. Topped with the delicious balsamic reduction, this recipe is great for both the meat and veggie lover. Perfect as a weeknight meal or date night dinner!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Marinating and Rest Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Cost $20


  • oven safe skillet
  • sheet pan
  • Saucepan


For the Balsamic Steak Marinade:

  • 4 large steak fillets or 8 small (around 64 oz or 4 lbs total) preferably new york strip or equivalent
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground mustard
  • ½ teaspoon chili powder
  • 1 teaspoon coffee granules
  • ½ to 1 cup dry red wine enough to cover the steak
  • 1 cup balsamic vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon maple syrup
  • 2 tablespoon olive oil plus extra for cooking
  • 3 stems fresh rosemary
  • 3 to 4 stems fresh thyme
  • 3 cups uncooked brown rice cooked according to the package instructions

For the Roasted Fall Vegetables:

  • 1 sweet potato cubed
  • 16 oz brussels sprouts (1 lb) trimmed and sliced
  • 1 red onion sliced
  • 1 head cauliflower florets
  • 2 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

For the Balsamic Glaze:

  • 3 cups balsamic vinegar
  • 2 tablespoon brown sugar optional


For the Balsamic Steak:

  • Start by trimming any excessive fat off your steak fillets. You can leave a little bit on for flavor, but I often choose to remove most of it. Season both sides of the fillets with the dry seasonings, including the coffee granules, and add the steak to a plastic zip top bag, baking dish, or shallow bowl.
  • Top with the rest of the marinade ingredients, besides the rosemary and thyme. Mix it all together to coat the steak. Marinate for at least 1 hour, but preferably overnight.
  • Preheat your oven to 425 degrees F. When the steak is done marinating, allow it to sit at room temperature for 30 minutes before cooking. Remove it from the liquid marinade and set it on a paper towel lined plate. To make sure the steak sears perfectly golden brown, instead of steaming and becoming chewy, pat the steak dry just before cooking.
  • Heat an oven safe pan, like a cast iron skillet, over medium heat. Add a drizzle of olive oil. When the oil is hot, add the steak, rosemary, and thyme. Allow the steak to cook undisturbed for about 5 minutes until it browns. Flip it and sear it for another 5 or so minutes on the other side.
  • When both sides are a rich brown color, place the skillet in the oven to allow the center to cook. Depending on the thickness of your steak, this may take less than 10 minutes. 
  • Using a meat thermometer, check the internal temperature of your steak. It should be 130-135 degrees F for rare, 140 degrees F for medium rare, 155 degrees F for medium, and 165 degrees F for well done. Remove the steak from the oven when it reaches your desired temperature.
  • Allow the steak to rest 5 to 10 minutes off the heat before slicing it against the grain.

For the Fall Vegetables:

  • While the steak cooks, prepare 2 sheet pans with aluminum foil and spray them with nonstick spray. Add your cut vegetables to each of the sheet pans. Give the vegetables plenty of space to get nice and crispy.
  • Drizzle with olive oil and season with the dry seasonings. Using tongs or your hands, mix the seasoning to fully coat the veggies. 
  • Roast the vegetables at 425 degrees F. Give the brussels sprouts a toss after 5 minutes to prevent them from burning. Allow them to cook another 5 minutes, then remove them from the oven (10 minutes total). Remove the cauliflower and red onion 10 minutes later (20 minutes total). Give the sweet potatoes a toss to brown on both sides and cook them another 10 minutes (30 minutes total).

For the Balsamic Glaze:

  • Combine the balsamic vinegar and brown sugar in a saucepan over medium heat. Bring it to a simmer and allow it to cook 10-20 minutes until it’s thick enough to coat the back of a spoon. As it cools, it’ll thicken even more.

Putting it All Together:

  • Serve the balsamic glazed steak and fall vegetables over brown rice. Top the rice with some of the sliced balsamic steak and a portion of veggies. Drizzle the balsamic reduction over the top.


  1. Because of the nature of the marinade, you do not need a super high quality cut of steak. If you allow the steak to marinate overnight, it should still become incredibly tender no matter if it’s New York Strip or a cheap cut of sirloin. So, feel free to purchase the kind of steak that is within your budget, but be sure to give it plenty of time to marinate and tenderize before cooking.
  2. Ground mustard can be found in the spice and seasonings aisle of the grocery store. It is a yellow powder.
  3. Coffee granules may seem odd as a steak seasoning but they truly pair incredibly well with the richness of the steak. The acidity in the coffee helps to tenderize the steak, as well as amplify its flavor.
  4. You can choose to roast any vegetables that your family enjoys best. In creating this recipe, I chose vegetables that were in season at the time of writing.
  5. Make sure to purchase a high quality balsamic vinegar for this recipe. Higher quality vinegars reduce into a smoother, less pungent sauce.
  6. If you prefer chicken in this recipe instead of steak, see the added tip in the post above.