Healthy steak and potatoes don’t have to feel like a splurge. This Balsamic Steak with Crispy Potatoes, Burst Tomatoes & Herby Yogurt Sauce pairs tender rosemary-garlic sirloin with golden potatoes, sweet roasted tomatoes and red onion, then finishes everything with a cool, creamy lemon-herb yogurt sauce. It’s hearty, colorful and restaurant-worthy—the kind of dinner that proves balanced eating can still mean food you genuinely look forward to.
Balsamic Steak with Crispy Potatoes, Burst Tomatoes & Herby Yogurt Sauce
Tender balsamic-garlic steak, golden crispy potatoes, sweet burst tomatoes and red onion, finished with a cool lemon-herb yogurt sauce. It looks like a dinner you fussed over, but most of the work happens on a sheet pan.
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Ingredients
- Crispy Potatoes & Vegetables
- 1 1/4 pounds baby Yukon Gold potatoes halved or quartered if larger
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 pint cherry or grape tomatoes
- 1 small red onion cut into wedges
- 1 teaspoon balsamic vinegar
- Steak
- 1 1/4 pounds sirloin steak about 1 to 1 1/2 inches thick, trimmed of excess fat
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Herby Yogurt Sauce
- 3/4 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 small garlic clove finely grated
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons 1–2 tablespoons water as needed to thin
- To Finish
- 1 tablespoon chopped fresh parsley
- Freshly ground black pepper
- Lemon wedges optional
Instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly coat it with cooking spray.
- Add the 1 1/4 pounds baby Yukon Gold potatoes to the sheet pan. Drizzle with 1 tablespoon extra-virgin olive oil and season with the 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/4 teaspoon freshly ground black pepper. Toss well, then arrange the potatoes cut-side down. Roast for 15 minutes (timer).
- While the potatoes roast, combine 1 tablespoon balsamic vinegar, 2 teaspoons extra-virgin olive oil, 2 cloves garlic minced, 1 teaspoon chopped fresh rosemary, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt in a shallow dish. Add the 1 1/4 pounds sirloin steak and turn to coat. Let it sit at room temperature while you prepare the remaining ingredients.
- Make the herby yogurt sauce by combining the 3/4 cup plain nonfat Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, grated 1 small garlic clove, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh basil and 1/4 teaspoon freshly ground black pepper. Add 1–2 tablespoons water, and stir. Add a little more water if needed until the sauce is creamy and easily spoonable. Refrigerate until serving.
- After the potatoes have roasted for 15 minutes, remove the pan from the oven. Turn the potatoes and add the 1 pint cherry or grape tomatoes and 1 small red onion. Drizzle the vegetables with 1 teaspoon balsamic vinegar and toss gently. Return the pan to the oven for another 12–15 minutes (timer), until the potatoes are deeply golden, the tomatoes begin to burst and the onion is browned at the edges.
- While the vegetables finish roasting, heat a large cast-iron or heavy skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off.
- Add the 1 1/4 pounds sirloin steak to the hot skillet and sear without moving it for about 4–5 minutes (timer). Flip and cook another 3–5 minutes (timer), depending on thickness and desired doneness. For food safety, USDA recommends cooking whole cuts of beef to at least 145°F.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes (timer). Slice thinly against the grain.
- Divide the crispy potatoes, burst tomatoes and roasted red onion among four plates. Add the sliced steak and spoon the cold herby yogurt sauce generously over or alongside the steak.
- Finish with 1 tablespoon chopped fresh parsley, Freshly ground black pepper and a squeeze of lemon if desired. Serve immediately.
Nutrition
Nutrition Facts
Balsamic Steak with Crispy Potatoes, Burst Tomatoes & Herby Yogurt Sauce
Amount per Serving
Calories
427
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
88
mg
29
%
Sodium
260
mg
11
%
Potassium
1511
mg
43
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
40
g
80
%
Vitamin A
1429
IU
29
%
Vitamin C
53
mg
64
%
Calcium
131
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Note to Cooks:
To ensure this recipe fits within your dietary guidelines, please check the nutritional information on the ingredients you use. Brands and preparation methods can vary, impacting the calorie, carbohydrate, and sodium content. Taking a moment to confirm these details will help to maintain your dietary goals and ensure this dish meets your health needs.
