Balsamic Glazed Steak with Roasted Vegetables

Ingredients:

2 sirloin or ribeye steaks
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 garlic clove, minced
1 tablespoon fresh thyme, chopped
2 cups mixed vegetables (e.g., carrots, bell peppers, zucchini, onions)
Instructions:

Prepare the Vegetables:

Preheat the oven to 400°F (200°C).
Cut the vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
Cook the Steak:

While the vegetables are roasting, heat a skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Add olive oil to the skillet and cook the steaks for 4-5 minutes per side for medium-rare, or adjust the cooking time to your preference. Remove the steaks and let them rest.
Make the Balsamic Glaze:

In the same skillet, add balsamic vinegar, honey, Dijon mustard, and minced garlic. Stir well and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the glaze to thicken.
Serve:

Drizzle the balsamic glaze over the steaks and serve with the roasted vegetables on the side. Garnish with fresh thyme for a pop of color.