Sheet Pan Steak and Veggie Bowl (Printable)

Juicy steak with colorful roasted vegetables over fluffy rice, all cooked on one pan for effortless cleanup.

# What You’ll Need:

→ Steak

01 - 1 pound sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ 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 - ½ teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1½ cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - ½ teaspoon salt

→ Garnishes

18 - Fresh parsley or cilantro, chopped
19 - Lemon wedges
20 - 1 tablespoon soy sauce or tamari for drizzling

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, toss the steak with 1 tablespoon olive oil, salt, black pepper, and garlic powder. Set aside to marinate briefly.
03 - In a separate large bowl, toss all vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, and a pinch of salt and pepper.
04 - Arrange the vegetables evenly on the prepared sheet pan. Place the steak on top of the vegetables.
05 - Roast in the preheated oven for 15-18 minutes for medium-rare steak, or until desired doneness is reached. For extra caramelization, broil for an additional 2-3 minutes if desired.
06 - While the steak and vegetables roast, rinse 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.
07 - Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
08 - 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.

# Expert Tips:

01 -
  • One sheet pan means you'll actually want to make it on a busy weeknight instead of ordering takeout.
  • The steak gets impossibly juicy while the vegetables turn sweet and caramelized all at once.
  • Your kitchen won't smell like a cleaning product commercial for once, just pure roasted goodness.
02 -
  • Resting the steak isn't just something fancy chefs do—it's the difference between a dry bite and juicy tenderness, and those five minutes matter.
  • Slicing against the grain means looking at the lines in the meat and cutting perpendicular to them, which breaks apart the muscle fibers and makes everything more tender.
03 -
  • Pat your steak dry with paper towels before seasoning—any surface moisture will steam instead of sear, and you want that crust.
  • Cut your vegetables into roughly similar sizes so they roast at the same rate and nothing ends up mushy or undercooked.
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