Past Recipes
Balsamic-Marinated Steak

Balsamic-Marinated Steak with Roasted Vegetables and Creamy Horseradish

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Recipe Details

Story

Chef Liz reminisces about the simple, satisfying meals served on visits to her aunt Jane’s house. Her favorite menu combo? Seared steak, roasted root vegetables, and a creamy sauce drizzled over everything. Here, steaks marinate in tangy balsamic vinegar before searing. The sour cream–based sauce gets a pungent hit from horseradish—a totally underrated condiment, if you ask Liz.

Tags

  • < 600 Calories
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 400
  • Protein 34g
  • Total Carb 27g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • steaks
    2
    steaks
  • carrots
    4 ounces
    carrots
  • fingerling potatoes
    8 ounces
    fingerling potatoes
  • sour cream
    1 packet
    sour cream
  • horseradish
    1 tablespoon
    horseradish
  • parsley
    1/8 ounce
    parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Marinate steaks

    Marinate steaks

    Preheat oven to 450°F. In a large shallow bowl or resealable plastic bag, combine balsamic vinegar and ½ tablespoon olive oil. Pat steaks dry with paper towel and add to bowl with marinade; turn to coat. Set aside to marinate at room temperature for at least 10 minutes.

  2. Roast vegetables

    Roast vegetables

    While steaks marinate, rinse all produce. Cut carrots crosswise on a diagonal into ½-inch slices. Halve potatoes lengthwise. On a foil-lined baking sheet, toss carrots and potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until tender and lightly browned, 15-18 minutes.

  3. Sear steaks

    Sear steaks

    While vegetables roast, remove steaks from marinade, allowing excess to drip off. Season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  4. Make creamy horseradish

    Make creamy horseradish

    While steaks sear, in a small bowl, whisk together sour cream, horseradish (feel free to use less for milder flavor), teaspoon salt, and pepper as desired to combine. Set creamy horseradish aside until ready to serve.

  5. Finish vegetables

    Finish vegetables

    Finely chop parsley leaves and stems. Once vegetables are roasted, add half of parsley to baking sheet and toss to combine.

  6. Plate balsamic steak

    Plate balsamic steak

    Cut rested steaks against the grain into ¼-inch slices. Divide roasted vegetables between serving plates. Spread creamy horseradish on plates with vegetables and top with sliced steak. Garnish with remaining parsley. Dig in!

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