Description
A delightful all-in-one meal featuring juicy steak and colorful roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 lb sirloin or flank steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1½ cups uncooked jasmine or basmati rice
- 3 cups water or low-sodium broth
- ½ teaspoon salt
- Fresh parsley or cilantro, chopped
- Lemon wedges
- 1 tablespoon soy sauce or tamari for drizzling
Instructions
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a bowl, toss the steak with 1 tablespoon of olive oil, kosher salt, black pepper, and garlic powder. Set aside to marinate while you prepare the vegetables.
- In another large bowl, combine the vegetables: red bell pepper, yellow bell pepper, red onion, zucchini, and cherry tomatoes. Drizzle 2 tablespoons of olive oil over them, sprinkle with Italian herbs, smoked paprika, and salt and pepper to taste. Toss to coat.
- Spread the seasoned vegetables on one side of the prepared sheet pan and place the marinated steak on the other side. Roast for 15-18 minutes for medium-rare or until desired doneness. Broil for an additional 2-3 minutes if you like caramelized veggies.
- In a medium saucepan, combine rice, water or broth, and ½ teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes until tender. Let sit covered for 5 minutes before fluffing.
- Once the steak is cooked, transfer it to a cutting board and let it rest for 5 minutes. Slice thinly against the grain. Serve rice in bowls, topped with roasted vegetables and sliced steak. Drizzle with soy sauce and garnish with fresh herbs and lemon wedges.
Notes
Customize with your favorite seasonal vegetables or try different grains for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 70mg