Sheet Pan Steak Veggie Bowl (Printable)

Tender sliced steak and roasted vegetables served over fluffy rice for a satisfying one-pan meal.

# What You’ll Need:

→ Steak

01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1 1/2 cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - 1/2 teaspoon salt

→ Garnishes

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

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, combine steak with 1 tablespoon olive oil, salt, black pepper, and garlic powder. Let marinate briefly.
03 - In a separate large bowl, toss all vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, and salt and pepper.
04 - Spread vegetables evenly on prepared sheet pan. Place seasoned steak on top of vegetables.
05 - Roast in preheated oven for 15 to 18 minutes for medium-rare doneness, or until desired temperature is reached. For additional caramelization, broil for 2 to 3 minutes if desired.
06 - Rinse rice under cold water. In a medium saucepan, combine rice, water or broth, and salt. Bring to boil, reduce heat to simmer, cover, and cook for 12 to 15 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with fork.
07 - Transfer steak to 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 if desired. Garnish with fresh herbs and lemon wedges.

# Top Tips:

01 -
  • One pan means one cleanup—which means you actually have time to sit down and eat instead of scrubbing.
  • The steak stays tender because it roasts gently alongside the vegetables instead of getting murdered on a hot skillet.
  • It looks fancy enough to serve to people you're trying to impress, but honest enough that nobody feels pretentious eating it.
02 -
  • Let that steak rest after cooking—I learned this the hard way by cutting into it immediately and watching all the juices run onto the pan instead of staying in the meat where they belong.
  • Don't crowd your sheet pan with vegetables or they'll steam instead of roast; give them space to get caramelized and crispy around the edges.
03 -
  • Pat your steak completely dry with paper towels before seasoning—any moisture becomes steam instead of a crust.
  • If your oven runs hot, start checking your steak at 14 minutes rather than trusting the timer completely.
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