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Balsamic Glazed Steak & Roasted Brussels Sprouts

This Balsamic Glazed Steak & Roasted Brussels Sprouts is packed with rich, tangy flavor and crispy veggies, perfect for an impressive weeknight dinner under an hour!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Balsamic, Easy, Glaze, Quick, Roasted Vegetables, Steak
Servings: 2 servings

Ingredients

For the Steaks and Glaze

  • 2 ribeye steaks
  • 1 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil for searing steaks
  • salt and pepper to taste for steaks and vegetables

For the Roasted Brussels Sprouts

  • 1 pound Brussels sprouts trimmed and halved
  • 1 tablespoon olive oil for roasting Brussels sprouts
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons butter melted, for tossing after roasting

Instructions

Prepare the Balsamic Glaze

  • In a small saucepan over medium heat, combine 1 cup of balsamic vinegar and 2 tablespoons of honey. Stir occasionally and let the mixture simmer gently. Reduce the heat to low and cook until thickened to a syrupy consistency, about 10-15 minutes. Remove from heat and set aside.

Season and Roast the Brussels Sprouts

  • Preheat oven to 425°F (220°C). In a mixing bowl, toss the halved Brussels sprouts with 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Spread evenly on a baking sheet. Roast for 20-25 minutes, turning halfway, until crisp on edges and tender inside. Toss with 2 tablespoons melted butter once done.

Cook the Ribeye Steaks

  • Bring steaks to room temperature and pat dry. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until shimmering. Sear steaks for 4-5 minutes per side for medium-rare, or longer to preferred doneness. Use a meat thermometer to check for 130°F (54°C) medium-rare.

Glaze the Steaks

  • When steaks are nearly done, spoon balsamic glaze over them in the pan, allowing it to caramelize and coat the meat. Flip gently to coat evenly. Remove steaks from skillet and let rest for 5 minutes before serving.

Serve

  • Plate the balsamic glazed steak alongside the roasted Brussels sprouts. Drizzle any remaining glaze over the steak for extra flavor. Enjoy with mashed potatoes or a fresh green salad if desired.

Equipment

  • Cast-Iron Skillet
  • Small Saucepan
  • Baking Sheet
  • Mixing Bowl
  • Tongs
  • Meat Thermometer

Notes

  • Let steaks rest after cooking to keep them juicy and tender.
  • Use a cast iron skillet for a perfect sear and crust on your steak.
  • The balsamic glaze can be made ahead and gently reheated before use.
  • Avoid overcrowding Brussels sprouts when roasting to ensure crispiness.
  • Try adding toasted nuts or red pepper flakes to the Brussels sprouts for extra texture and flavor.