Sheet Pan Steak and Veggie Bowl (Printable)

Juicy steak and colorful roasted vegetables over fluffy rice, all cooked on one pan for minimal cleanup.

# What You'll Need:

→ Steak

01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder

→ Vegetables

06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, sliced
09 - 1 medium zucchini, sliced into half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - ½ teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1½ cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - ½ teaspoon salt

→ Garnishes

18 - Fresh parsley or cilantro, chopped
19 - Lemon wedges
20 - 1 tablespoon soy sauce or tamari

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Combine steak with 1 tablespoon olive oil, salt, black pepper, and garlic powder in a bowl. Let marinate briefly.
03 - In a separate large bowl, toss vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, salt, and pepper.
04 - Spread vegetables evenly on the prepared sheet pan. Place seasoned steak on top of the vegetables.
05 - Roast in preheated oven for 15-18 minutes for medium-rare doneness. Broil for an additional 2-3 minutes if extra caramelization is desired.
06 - Rinse rice under cold water. Combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
07 - Transfer cooked steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
08 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced steak. Drizzle with soy sauce or tamari. Garnish with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks at once so you can actually sit down and eat while the food is still hot.
  • The vegetables caramelize beautifully and taste nothing like sad steamed sides.
  • Leftovers reheat surprisingly well and make excellent next day lunches.
  • You control the doneness of your steak without babysitting a skillet.
02 -
  • Don't overcrowd the pan or the vegetables will steam instead of roast and you'll lose those crispy edges.
  • Let the steak come to room temperature for ten minutes before it goes in the oven so it cooks evenly.
  • Slice against the grain or even tender steak will feel like you're chewing rubber.
  • If your steak is thicker than an inch, add a few extra minutes or use a meat thermometer to avoid guessing.
03 -
  • Pat the steak completely dry before seasoning or it won't brown properly in the oven.
  • Use a sheet pan with a rim, a flat baking sheet will let all the good juices run off and smoke up your kitchen.
  • If your oven runs hot, drop the temperature to 400 and add a few minutes to avoid burning the vegetables.
  • Rest your steak on a plate instead of a board if you want to capture the juices and drizzle them back over the bowls.
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