Baked steak and vegetable medley is a simple oven-finished dinner that brings together seared steak and tender roasted vegetables. The steak browns quickly in a skillet before finishing in the oven with carrots and zucchini.
The short bake helps the vegetables soften while the steak stays juicy and flavorful.
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1. Preheat oven to 400°F.
2. Peel and dice 2 medium carrots and 1 medium zucchini into 1 inch pieces.
3. Pat 1 lb steak dry. Cut into 1 inch cubes. Season with 1 tsp salt and 0.5 tsp black pepper.
4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
5. Add steak cubes in single layer. Sear 3-4 minutes until browned on all sides, internal temperature 130-135°F.
6. Remove steak. In same skillet, add 1 tbsp olive oil. Add diced carrots and zucchini.
7. Cook vegetables over medium heat 5 minutes until slightly softened.
8. Combine steak and vegetables in baking dish. Bake uncovered 10-15 minutes until vegetables are tender and steak is cooked through.
9. Rest 5 minutes before serving.
10. Finish with 1 tbsp chopped fresh thyme sprinkled on top.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
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