Pin It There's something magical about a meal that brings together the succulence of perfectly cooked steak with the vibrant colors and flavors of roasted vegetables. This Sheet Pan Steak and Veggie Bowl does exactly that, transforming simple ingredients into a feast for both the eyes and palate. The beauty of this dish lies not just in its delicious flavors, but also in its simplicity – everything roasts together on one pan, concentrating the flavors while making cleanup a breeze.
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As the steak and vegetables roast together, something wonderful happens – the juices from the beef baste the vegetables below, while the aromatics from the herbs and spices create a mouthwatering fragrance throughout your kitchen. This dish strikes the perfect balance between weeknight practicality and weekend indulgence, making it ideal for both busy family dinners and casual entertaining.
Ingredients
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- 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 for drizzling
Instructions
- Prepare the oven
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Season the steak
- In a bowl, toss the steak with 1 tbsp olive oil, salt, black pepper, and garlic powder. Set aside to marinate briefly.
- Prepare the vegetables
- 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.
- Arrange on sheet pan
- Arrange the vegetables evenly on the prepared sheet pan. Place the steak on top of the vegetables.
- 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.
- Cook the 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.
- Rest and slice the steak
- Transfer steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.
- 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
Für ein optimales Ergebnis sollten Sie das Steak vor dem Braten etwa 20-30 Minuten auf Zimmertemperatur bringen lassen. Dies sorgt für ein gleichmäßigeres Garen. Achten Sie darauf, die Gemüsestücke etwa gleich groß zu schneiden, damit sie gleichmäßig garen. Wenn Sie möchten, können Sie die Gewürzmischung für das Steak auch schon am Vorabend vorbereiten, um am Tag der Zubereitung Zeit zu sparen.
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Varianten und Anpassungen
Dieses vielseitige Gericht lässt sich leicht an unterschiedliche Geschmäcker und Ernährungsbedürfnisse anpassen. Verwenden Sie Hühnerbrust oder Tofu anstelle von Steak für eine alternative Proteinquelle. Fügen Sie Brokkoli, Pilze oder Süßkartoffel hinzu, um das Gemüseangebot zu erweitern. Für eine kohlenhydratärmere Option ersetzen Sie den Reis durch Quinoa oder Blumenkohlreis. Das Gericht ist von Natur aus glutenfrei, wenn Sie glutenfreie Sojasauce oder Tamari verwenden.
Serviervorschläge
Servieren Sie diese Bowl warm, mit dem Reis als Basis, darauf das knackige, farbenfrohe Gemüse und die saftigen Steakstreifen. Ein Spritzer Zitrone oder Limette kurz vor dem Servieren bringt Frische ins Gericht. Für einen besonderen Touch können Sie auch etwas Avocado oder geröstete Sesamsamen hinzufügen. Diese Steak-Bowl passt wunderbar zu einem leichten Rotwein wie Pinot Noir, der die Aromen des Rindfleischs ergänzt, ohne die Gemüsenoten zu überdecken.
Pin It This Sheet Pan Steak and Veggie Bowl exemplifies how a thoughtfully prepared home-cooked meal can be both satisfying and uncomplicated. It reminds us that good food doesn't need to be fussy or time-consuming – sometimes the most memorable dishes are those that let quality ingredients shine with minimal intervention. As you enjoy the contrast between the tender steak, caramelized vegetables, and fluffy rice, take a moment to appreciate how this simple combination creates something truly special on your dinner table.
Recipe FAQs
- → What cut of steak works best for this dish?
Sirloin or flank steak are ideal for quick grilling on a sheet pan, offering good flavor and tenderness.
- → Can I use other vegetables besides the listed ones?
Absolutely, adding broccoli, mushrooms, or other seasonal veggies can enhance the dish’s flavor and texture.
- → How do I ensure the steak stays juicy when roasting?
Marinate briefly with olive oil and seasonings, roast at high heat for 15–18 minutes, then rest before slicing.
- → Is it possible to make this gluten-free?
Yes, simply use gluten-free soy sauce or tamari for drizzling, and the rest of the ingredients are naturally gluten-free.
- → What can I substitute for rice to reduce carbs?
Quinoa or cauliflower rice are excellent lower-carb alternatives that pair well with the grilled steak and vegetables.
