Sheet Pan Steak Veggie Bowl

The Sheet Pan Steak and Veggie Bowl is a vibrant and satisfying meal that combines juicy grilled steak with an array of roasted vegetables and fluffy rice. This dish is designed for convenience, utilizing a single sheet pan for the main components to ensure maximum flavor with minimal cleanup, making it an ideal choice for a wholesome weeknight dinner.

Save to Pinterest

As the steak roasts atop the bed of sliced peppers and zucchini, the juices mingle with the Italian herbs and smoked paprika, creating a savory depth that permeates every bite. The addition of burst cherry tomatoes and caramelized red onion adds a touch of natural sweetness that perfectly balances the garlic-seasoned sirloin.

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 (optional): Fresh parsley or cilantro (chopped), lemon wedges, 1 tbsp soy sauce or tamari

Instructions

Step 1

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Step 2

In a bowl, toss the steak with 1 tbsp olive oil, salt, black pepper, and garlic powder. Set aside to marinate briefly.

Step 3

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 the vegetables evenly on the prepared sheet pan. Place the steak on top of the vegetables.

Step 5

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

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

Transfer steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.

Step 8

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

Using a high-quality chefs knife and a sturdy cutting board will make prepping the vegetables and slicing the steak much easier. For the best texture, ensure you rinse the rice thoroughly to remove excess starch and always let the steak rest before slicing to keep the juices locked in.

Varianten und Anpassungen

This recipe is highly versatile; you can swap the steak for chicken breast or tofu if you prefer a different protein source. Additionally, feel free to incorporate other vegetables like broccoli or mushrooms to add even more variety and nutrients to your bowl.

Serviervorschläge

For those looking for a lower-carb option, this dish works wonderfully when served over quinoa or cauliflower rice instead of traditional jasmine rice. To complete the dining experience, pair this savory meal with a light red wine such as a Pinot Noir.

Save to Pinterest

With its bold flavors and simple execution, the Sheet Pan Steak and Veggie Bowl is a testament to how easy it is to prepare a high-protein, delicious meal at home. Enjoy the harmony of perfectly seasoned steak and roasted garden vegetables in every bite.

Recipe FAQs

→ What cut of steak works best for sheet pan cooking?

Sirloin and flank steak are ideal choices because they're relatively quick-cooking and stay tender when sliced thinly against the grain. Look for steaks about 1 inch thick for even cooking.

→ Can I prepare the vegetables ahead of time?

Yes, slice the vegetables up to a day in advance and store them in airtight containers in the refrigerator. Keep the moisture-sensitive veggies like zucchini separate from tomatoes to prevent sogginess.

→ How do I know when the steak is done?

Use a meat thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium. Remember that the steak will continue cooking slightly while resting, so remove it from the oven just before reaching your target temperature.

→ Can I use other grains instead of rice?

Absolutely. Quinoa, cauliflower rice, or farro make excellent alternatives. Adjust cooking times according to package directions, keeping in mind that cauliflower rice cooks much faster than traditional grains.

→ What vegetables can I substitute or add?

Broccoli florets, sliced mushrooms, asparagus, or Brussels sprouts work wonderfully. Just keep pieces uniform in size so everything roasts evenly. Root vegetables like sweet potatoes may need a few extra minutes.

→ How should I store leftovers?

Store components separately in airtight containers for up to 3 days. Reheat the steak and vegetables in a 350°F oven until warmed through, or briefly microwave them. Fresh rice is best, but leftover rice can be refrigerated and reheated with a splash of water.