# What You Need:
→ Steak
01 - 1 lb 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
# How-To:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a bowl, toss the steak with 1 tablespoon olive oil, kosher salt, black pepper, and garlic powder. Let marinate briefly.
03 - In a separate large bowl, toss all vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, salt, and pepper.
04 - Distribute seasoned vegetables evenly across the prepared sheet pan. Place steak on top of the vegetables.
05 - Roast in preheated oven for 15 to 18 minutes for medium-rare doneness. For enhanced caramelization, broil for an additional 2 to 3 minutes if desired.
06 - Rinse rice under cold water. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce to simmer, cover, and cook for 12 to 15 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
07 - Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
08 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced steak. Drizzle with soy sauce or tamari if desired. Garnish with fresh herbs and lemon wedges.
