Sheet Pan Steak and Veggie Bowl

Experience the ultimate in easy weeknight dining with this Sheet Pan Steak and Veggie Bowl. Combining succulent grilled steak with a medley of perfectly roasted vegetables and fluffy rice, this dish proves that you don't need a lot of equipment to create a vibrant, restaurant-quality meal. By utilizing a single sheet pan, you maximize flavor through caramelization while minimizing cleanup, making it a perfect solution for busy schedules.

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The beauty of this recipe lies in its simplicity and the way the high heat of the oven transforms humble ingredients. The steak juices mingle with the roasting peppers and zucchini, creating a natural sauce that ties the whole bowl together once served over a bed of steaming rice.

Ingredients

• 1 lb (450 g) sirloin or flank steak
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp 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 (150 g) cherry tomatoes, halved
• 1 tsp dried Italian herbs
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 ½ cups (285 g) uncooked jasmine or basmati rice
• 3 cups (700 ml) water or low-sodium broth
• ½ tsp salt
• Optional garnishes: Fresh parsley or cilantro, lemon wedges, and 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 for easy cleanup.

Step 2

In a medium bowl, toss the steak with 1 tbsp olive oil, salt, black pepper, and garlic powder. Set aside to marinate while you prepare the vegetables.

Step 3

In a separate large bowl, combine the sliced peppers, onion, zucchini, and halved cherry tomatoes. Toss with 2 tbsp olive oil, Italian herbs, smoked paprika, and a pinch of salt and pepper.

Step 4

Arrange the vegetables in an even layer on the prepared sheet pan. Place the marinated steak directly on top of the vegetables.

Step 5

Roast in the preheated oven for 15–18 minutes for a medium-rare finish. For extra color on the vegetables, you can broil for an additional 2–3 minutes at the end.

Step 6

While the pan is in the oven, rinse the rice under cold water. In a medium saucepan, bring the rice, water (or broth), and salt to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 7

Move the steak to a cutting board and let it rest for 5 minutes to retain its juices. Slice thinly against the grain.

Step 8

Assemble the bowls by dividing the rice among four dishes. Top with the roasted vegetables and sliced steak. Drizzle with soy sauce or tamari and garnish with fresh herbs and lemon wedges.

Zusatztipps für die Zubereitung

To ensure even cooking, try to slice your vegetables into similar sizes. If you prefer your vegetables more charred, you can place the sheet pan on the top rack during the final minutes of roasting. Always remember to rest your steak; this allows the fibers to relax and results in a much more tender bite.

Varianten und Anpassungen

This bowl is incredibly versatile. You can substitute the steak for chicken breast or firm tofu, adjusting the cooking time as necessary. For those looking for lower-carb alternatives, serve the roasted components over a bed of cauliflower rice or quinoa instead of traditional jasmine rice. Feel free to clear out your crisper drawer by adding mushrooms or broccoli to the vegetable mix.

Serviervorschläge

Serve these bowls while they are piping hot for the best texture and flavor. The addition of fresh lemon wedges is highly recommended, as the acidity cuts through the richness of the steak perfectly. To complete the meal, pair this dish with a light-bodied red wine, such as a chilled Pinot Noir.

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With its vibrant colors and bold seasonings, this Sheet Pan Steak and Veggie Bowl is a testament to the fact that healthy eating can be both simple and delicious. Whether it's for a quiet night in or a quick meal after a long day, this recipe is sure to satisfy every craving.

Recipe FAQs

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

Sirloin and flank steak are excellent choices because they're relatively lean, cook evenly, and develop great flavor when roasted. Slice the cooked steak against the grain for maximum tenderness.

→ Can I prepare this bowl ahead of time?

Yes! Slice the vegetables and store them in the refrigerator up to 24 hours in advance. The steak can be marinated several hours ahead. When ready to cook, simply assemble and roast.

→ How do I know when the steak is done?

Use an instant-read thermometer: 130-135°F yields medium-rare, while 140-145°F gives medium. Remember the steak will continue cooking slightly while resting. Visual cues include a firm but yielding texture and nicely browned edges.

→ What vegetables work well in this bowl?

Bell peppers, red onion, zucchini, and cherry tomatoes are ideal because they roast at similar rates. Feel free to add broccoli florets, mushrooms, or even sweet potato cubes—just adjust cooking time accordingly for denser vegetables.

→ Can I make this dairy-free or gluten-free?

The dish is naturally dairy-free. For gluten-free, simply use tamari instead of soy sauce and ensure all seasonings are certified gluten-free. The rest of the ingredients are naturally safe for gluten-free diets.

→ What's the best way to reheat leftovers?

Reheat gently in a 350°F oven for 10-12 minutes, or warm individual portions in the microwave. The steak may lose some tenderness when reheated, so avoid overheating to preserve texture.