Sheet Pan Steak Veggie Bowl (Print View)

Tender sliced steak with roasted peppers, zucchini, tomatoes over fluffy rice for an easy complete meal.

# Components:

→ Steak

01 - 1 pound 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 for drizzling

# Preparation Steps:

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

# Expert Advice:

01 -
  • Everything cooks together so you can sit down and relax instead of standing over multiple pots.
  • The vegetables soak up all the savory steak juices and come out deeply flavorful.
  • It looks impressive enough for guests but requires almost no skill or fuss.
  • Leftovers reheat beautifully and taste even better the next day for lunch.
02 -
  • Don't skip resting the steak or all the juices will run out when you slice it, leaving the meat dry.
  • If your vegetables are cut unevenly, the smaller pieces will char while the larger ones stay undercooked.
  • Overcrowding the sheet pan traps steam and prevents browning, so use a second pan if needed.
  • Always slice steak against the grain or it will be chewy no matter how perfectly you cooked it.
03 -
  • Pat the steak completely dry with paper towels before seasoning so it develops a better crust in the oven.
  • Use a meat thermometer to check for doneness: 130 degrees for medium rare, 140 for medium.
  • If you love garlic, toss a few whole cloves in with the vegetables and they'll roast until soft and sweet.
  • Drizzle everything with a little balsamic glaze at the end for a tangy, restaurant style finish.
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