Pin Experience the perfect balance of convenience and flavor with this Sheet Pan Steak and Veggie Bowl. By roasting marinated steak and a colorful assortment of vegetables on a single tray, you create a wholesome, restaurant-quality meal with minimal cleanup, making it an ideal choice for busy weeknights.
Pin The magic of this recipe lies in the high-heat roasting technique, which caramelizes the natural sugars in the red onion and bell peppers while keeping the steak tender and juicy. Paired with fluffy jasmine rice and a bright squeeze of lemon, every bowl offers a satisfying explosion of textures and tastes.
Ingredients
- Steak: 1 lb (450 g) sirloin or flank steak, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp garlic powder
- Vegetables: 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), 1 small red onion (sliced), 1 medium zucchini (sliced into half-moons), 1 cup (150 g) cherry tomatoes (halved), 2 tbsp olive oil, 1 tsp dried Italian herbs, ½ tsp smoked paprika, Salt and pepper (to taste)
- Rice: 1 ½ cups (285 g) uncooked jasmine or basmati rice, 3 cups (700 ml) water or low-sodium broth, ½ tsp salt
- Garnishes: Fresh parsley or cilantro, lemon wedges, 1 tbsp soy sauce or tamari
Instructions
- Step 1: Prep
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2: Marinate
- In a bowl, toss the steak with 1 tbsp olive oil, salt, black pepper, and garlic powder. Set aside to marinate briefly.
- Step 3: Season Veggies
- In a separate large bowl, toss all the vegetables with 2 tbsp olive oil, Italian herbs, smoked paprika, and a pinch of salt and pepper.
- Step 4: Arrange
- Arrange the vegetables evenly on the prepared sheet pan. Place the steak on top of the vegetables.
- Step 5: Roast
- Roast in the preheated oven for 15–18 minutes for medium-rare steak, or until your desired doneness is reached. For extra caramelization, broil for an additional 2–3 minutes if desired.
- Step 6: Cook Rice
- While the steak and veggies 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 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Step 7: Rest and Slice
- Transfer steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.
- Step 8: Assemble
- To serve, 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.
Zusatztipps für die Zubereitung
To ensure the vegetables roast instead of steam, make sure they are spread in a single layer without overcrowding the pan. Slicing the steak against the grain is essential for achieving the most tender results in every bite.
Varianten und Anpassungen
This bowl is incredibly versatile; you can swap the steak for chicken breast or firm tofu for a different protein profile. For a lower-carb alternative, serve the mixture over cauliflower rice or quinoa instead of jasmine rice, and feel free to add broccoli or mushrooms for extra volume.
Serviervorschläge
Serve these bowls warm, topped with a drizzle of tamari for an extra savory note. A light red wine, such as a Pinot Noir, complements the roasted flavors of the steak and vegetables beautifully.
Pin Whether you're meal prepping for the week or looking for a fast and healthy family dinner, this Sheet Pan Steak and Veggie Bowl delivers on both nutrition and taste. Enjoy the vibrant colors and satisfying textures of this simple, one-pan masterpiece.
Recipe Q&A
- → What cut of steak works best?
Sirloin and flank steak both work beautifully. They're lean enough to stay tender during roasting but have enough flavor to stand up to the seasonings.
- → Can I prepare this ahead?
Slice the vegetables and marinate the steak up to 24 hours in advance. Store them separately in the refrigerator until ready to roast.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy. Medium-rare reaches 130-135°F, medium hits 140-145°F. Remember the steak continues cooking slightly while resting.
- → What other vegetables can I use?
Broccoli florets, sliced mushrooms, snap peas, or asparagus would all be delicious additions. Just adjust roasting time if using vegetables that cook more quickly.
- → Can I make this without rice?
Absolutely. Try quinoa, cauliflower rice, or serve the steak and vegetables over mixed greens for a lighter version.