Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

5 from 3 votes

Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!

Keyword sirloin tip steak, steak bites, steak tips recipe

Prep Time 10

Cook Time 25

Additional Time 1

Total Time 1 35

Servings servings

Calories 453kcal

Author Lauren Keating

Ingredients

½ cup olive oil
¼ cup balsamic vinegar
2 Tbsp brown sugar
1 Tbsp low sodium soy sauce
1 teaspoon fresh rosemary finely chopped
2 cloves garlic minced
1 large pinch crushed red pepper
Black pepper to taste
1 and 1/2 pounds sirloin steak tips
2 cups brussels sprouts halved
1 cup cubes butternut squash
Salt and pepper
Chile flakes

Instructions

Combine the oil, vinegar, sugar, soy sauce, rosemary, garlic, and red pepper in a large zip-top freezer bag. Season to taste with black pepper.
Add the steak tips. Seal the bag and give it a good shake to coat the steak with marinade. Refrigerate for 6-24 hours, turning occasionally.
Remove the steak from the marinade and pat dry. Discard any leftover marinade.
Heat 1 Tablespoon oil in a large skillet set over high heat. Add the steak in a single layer and cook 5-7 minutes, until the outside is charred and the center is cooked to your liking. Transfer the steak tips to a plate and tent with foil to keep the steak warm while it rests.
Add the squash to the skillet and cook, stirring occasionally, until tender and lightly browned - about 15 minutes. Add the Brussels sprouts and cook 5 minutes, until bright green and beginning to soften. Season to taste with salt, pepper, and chili flakes. Serve immediately.

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