Sheet Pan Steak Veggie Bowl (Printable Version)

A vibrant bowl featuring grilled steak, roasted vegetables, and fluffy rice prepared on a single pan.

# What You'll Need:

→ Steak

01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 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 - 0.5 teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1.5 cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - 0.5 teaspoon salt

→ Garnishes

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

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, combine 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 until evenly coated.
04 - Distribute seasoned vegetables evenly across the prepared sheet pan. Place seasoned steak on top of the vegetables.
05 - Roast in preheated oven for 15-18 minutes for medium-rare steak, adjusting time based on desired doneness. For enhanced caramelization, broil for an additional 2-3 minutes if desired.
06 - While 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 heat to low, cover, and simmer 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 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.

# Expert Advice:

01 -
  • Single sheet pan means you'll actually want to make this on a busy Tuesday night instead of ordering takeout.
  • The steak stays juicy while the vegetables develop this deep, almost smoky richness that makes everything taste intentional.
  • It's naturally gluten-free and flexible enough that you can swap proteins or vegetables based on what's in your fridge.
02 -
  • Don't skip resting the steak—I learned this the painful way when I sliced it immediately and watched all those beautiful juices run onto the cutting board instead of staying in the meat where they belong.
  • The vegetables need space on the pan to roast; if they're crowded and steaming instead of caramelizing, everything tastes boiled instead of intentional.
  • Check your steak at fifteen minutes because ovens vary wildly; it's much better to check early than to end up with something overdone and dry.
03 -
  • Pat the steak dry before seasoning it; any surface moisture prevents that beautiful caramelized crust that makes everything taste more intentional.
  • Use a meat thermometer if you're nervous about doneness—130°F for medium-rare means you'll never again accidentally overcook a good piece of steak.
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