Maple Mustard Balsamic Steak and Veggies

Maple Mustard Balsamic Steak and Veggies

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Indulge in this tangy and sweet steak and vegetable dinner. This dish is packed with a roasted maple flavor.

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Chicago

Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 1/3 cup balsamic vinegar
  • 1/3 cup pure maple syrup
  • 4 tablespoons Dijon mustard, divided
  • 3 tablespoons chopped fresh thyme
  • 2 (1-pound) Flat-Iron Steaks
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • fresh thyme sprigs
  • 2 cups of frozen broccoli
  • ½ zucchini, sliced
  • salt and pepper, to taste

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Directions

Preheat the oven to 400 degrees F.
Combine vinegar, 1/3 cup maple syrup, 2 tablespoons mustard, and thyme in a large plastic freezer bag. Add steaks to the bag and toss.
Meanwhile, season the broccoli and zucchini slices with salt and pepper. Arrange the veggies on a greased sheet pan and top with thyme. Roast for 15 minutes.

While the vegetables are cooking, remove steaks from marinade and sprinkle them evenly with salt and pepper. Then take the vegetables out of the oven, make space for the steak pieces in the center the sheet pan, and cook the steak and vegetables for 10 minutes, or until each piece has reached it’s desired doneness.
Let the steak pieces rest for 5-10- minutes, and then cut in to ½-inch thick slices. Serve with vegetables and enjoy.


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