Pin Recipe My roommate once challenged me to cook dinner without dirtying every pot in the kitchen. I had just bought a beautiful flank steak and a pile of colorful vegetables from the farmers market, and I was determined to prove I could make something impressive without creating a disaster zone. That evening, I threw everything onto one sheet pan, slid it into the oven, and waited. The smell alone made her forgive every previous culinary mess I had ever created.
I made this for a small dinner party once, and my friend who claimed she did not like zucchini ate three servings. She kept pointing at the charred edges and saying something magical had happened in that oven. I realized then that high heat and a little olive oil can transform even the most skeptical eaters. The steak disappeared so fast I barely got a second slice for myself.
Ingredients
- Sirloin or flank steak: Flank steak has more flavor and slices beautifully against the grain, but sirloin is a bit more tender if you prefer that.
- Olive oil: This helps the steak and vegetables brown properly and keeps everything from sticking to the pan.
- Garlic powder: Fresh garlic can burn in high heat, so I always use the powdered kind for sheet pan recipes.
- Red and yellow bell peppers: They add sweetness and vibrant color, plus they roast up tender and slightly smoky.
- Red onion: It caramelizes beautifully in the oven and adds a mild, sweet bite that balances the savory steak.
- Zucchini: Cut into half-moons so they cook evenly and develop those crispy, golden edges I love.
- Cherry tomatoes: They burst open while roasting and create little pockets of tangy juice that season everything around them.
- Italian herbs: A quick sprinkle adds depth without needing to chop fresh herbs before cooking.
- Smoked paprika: This gives the vegetables a subtle smokiness that makes the whole dish taste like it came off a grill.
- Jasmine or basmati rice: Fluffy, fragrant, and the perfect base to soak up all the juices from the steak and veggies.
- Soy sauce or tamari: A drizzle at the end brings a salty, umami punch that ties everything together.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper or foil. This makes cleanup almost effortless later.
- Season the steak:
- Toss the steak in a bowl with olive oil, salt, pepper, and garlic powder, then let it sit while you prep the vegetables. Even a few minutes of marinating makes a difference.
- Toss the vegetables:
- In a separate bowl, coat all your sliced vegetables with olive oil, Italian herbs, smoked paprika, salt, and pepper. Make sure every piece is lightly coated so they roast evenly.
- Arrange everything on the pan:
- Spread the vegetables across the sheet pan in a single layer, then place the steak right on top. The steak juices will drip down and flavor the vegetables as everything cooks.
- Roast until done:
- Slide the pan into the oven and roast for 15 to 18 minutes for medium rare steak. If you want extra caramelization, switch to broil for 2 to 3 minutes at the end.
- Cook the rice:
- While everything roasts, rinse your rice under cold water, then simmer it with water or broth and a pinch of salt for 12 to 15 minutes. Let it rest covered off the heat for 5 minutes, then fluff it with a fork.
- Rest and slice the steak:
- Move the steak to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain for the most tender bites.
- Assemble the bowls:
- Divide the rice among four bowls, then top with roasted vegetables and sliced steak. Drizzle with soy sauce or tamari and garnish with fresh herbs and lemon wedges if you like.
Pin Recipe One evening I made this after a long day at work, and my partner walked into the kitchen just as I was pulling the pan from the oven. The smell hit us both at the same time, and we just stood there for a moment, staring at the sizzling, colorful mess of steak and vegetables. We ate straight from the bowls on the couch, and it felt like the kind of meal that makes a hard day completely disappear.
Swapping Out Proteins
I have made this with chicken thighs, pork tenderloin, and even thick slices of tofu, and it works beautifully every time. Chicken takes about the same amount of time as steak, but tofu only needs 20 minutes and gets wonderfully crispy on the edges. If you are using something leaner like chicken breast, brush it with a little extra olive oil so it does not dry out.
Adding More Vegetables
Broccoli florets, sliced mushrooms, and snap peas all roast well on a sheet pan and add different textures to the bowl. I once threw in a handful of baby carrots because that is all I had, and they turned sweet and tender. Just make sure everything is cut to roughly the same size so it all finishes cooking at the same time.
Serving Suggestions and Storage
This dish is great warm, but I have also eaten leftovers cold straight from the fridge and loved it. The flavors deepen overnight, and the rice soaks up all the juices. If you are meal prepping, store the steak, vegetables, and rice in separate containers so the rice does not get soggy.
- Reheat gently in the microwave or on the stovetop with a splash of water to keep everything moist.
- Serve with a side of kimchi or pickled vegetables for extra tang and crunch.
- Pair with a light red wine like Pinot Noir or a crisp lager if you want something refreshing.
Pin Recipe This recipe has become my go to whenever I want something satisfying without spending the whole evening in the kitchen. It reminds me that good food does not have to be complicated, just thoughtful and full of flavor.
Recipe FAQs
- → What cut of steak works best?
Sirloin and flank steak both work beautifully. Sirloin offers tenderness and rich beefy flavor, while flank steak provides great texture when sliced thinly against the grain. Look for cuts about 1 inch thick for even cooking.
- → Can I prepare this ahead?
You can slice the vegetables and marinate the steak up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. The rice can also be cooked ahead and reheated before serving.
- → How do I know when the steak is done?
Use an instant-read thermometer for accuracy. Medium-rare reaches 130-135°F, medium reaches 140-145°F. Keep in mind the steak will continue cooking slightly while resting, so remove it from the oven just before your target temperature.
- → What other vegetables can I add?
Broccoli florets, sliced mushrooms, sweet potato cubes, or asparagus pieces all roast beautifully. Just adjust cooking times if needed—denser vegetables like sweet potatoes may need a few extra minutes.
- → Is this meal freezer-friendly?
The cooked steak and vegetables freeze well for up to 3 months. Store in portions with the sliced steak and veggies together. Reheat in the oven or microwave and serve over freshly cooked rice for best texture.
- → Can I make this dairy-free?
This bowl is naturally dairy-free as written. Just ensure any garnishes or sides you add don't contain dairy. The recipe relies on olive oil, herbs, and spices for flavor rather than butter or cream.