Pin My weeknight dinner routine got flipped upside down the evening I realized I could stop juggling three pans and just use one. I was tired, the sink was already full, and the thought of another complicated meal made me want to order takeout. Then I remembered a trick a coworker mentioned: throw everything on a sheet pan and let the oven do the work. That night, steak sizzled alongside peppers and zucchini, their juices mingling into something way better than I expected.
I made this for my brother when he visited last spring, and he kept asking if I had secretly taken a cooking class. The truth is, the oven does most of the heavy lifting. Watching him pile extra veggies onto his second bowl while insisting he was full made me realize this recipe had become my go to move for impressing people without breaking a sweat. Sometimes the best cooking moments happen when youre barely trying.
Ingredients
- Sirloin or flank steak: Flank steak has more flavor and slices beautifully against the grain, but sirloin is easier to find and still delivers that satisfying chew.
- Olive oil: This is your flavor carrier and keeps everything from sticking, so dont skimp or try to go oil free here.
- Garlic powder: Fresh garlic burns too easily in high heat, but the powdered version gives you that savory backbone without any bitterness.
- Red and yellow bell peppers: The mix of colors isnt just pretty, the red ones are sweeter and balance the slight bitterness of the yellow.
- Red onion: It softens and caramelizes in the oven, adding a subtle sweetness that rounds out the whole dish.
- Zucchini: Cut into half moons so they cook evenly and dont turn to mush, and they soak up all the savory drippings.
- Cherry tomatoes: They burst in the heat and create little pockets of tangy juice that make every bite different.
- Italian herbs: A blend of oregano, basil, and thyme brings warmth without overpowering the natural flavors of the veggies.
- Smoked paprika: Just half a teaspoon adds a subtle smokiness that makes people think you grilled everything outside.
- Jasmine or basmati rice: Jasmine is fluffier and slightly fragrant, basmati is nuttier, both work perfectly as a base to soak up the juices.
- Low sodium broth: If you cook the rice in broth instead of water, it tastes like you put in way more effort than you actually did.
- Fresh parsley or cilantro: A handful of herbs at the end brightens everything and makes the bowl feel fresh instead of heavy.
- Soy sauce or tamari: A drizzle right before serving adds that salty umami hit that ties the whole bowl together.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your sheet pan with parchment or foil so cleanup is as easy as crumpling paper. Dont skip this step or youll be scrubbing crusty bits for way too long.
- Season the steak:
- Rub the steak all over with olive oil, salt, pepper, and garlic powder, letting it sit while you prep the veggies. Even five minutes of marinating makes a noticeable difference in flavor.
- Toss the vegetables:
- In a big bowl, coat the peppers, onion, zucchini, and tomatoes with olive oil, Italian herbs, smoked paprika, salt, and pepper. Make sure every piece is lightly coated so they roast instead of steam.
- Arrange everything on the pan:
- Spread the veggies out in a single layer, then nestle the steak right on top. The steak juices will drip down and flavor the vegetables as everything cooks together.
- Roast until done:
- Slide the pan into the oven for 15 to 18 minutes for medium rare, or longer if you prefer your steak more cooked. If you want extra char, switch to broil for the last 2 to 3 minutes and watch it closely.
- Cook the rice:
- While the oven works, rinse the rice, then simmer it in water or broth with a pinch of salt for 12 to 15 minutes. Let it sit covered off the heat for 5 minutes, then fluff it with a fork so its light and airy.
- 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 bite.
- Build the bowls:
- Scoop rice into each bowl, pile on the roasted veggies, and fan out the steak slices on top. Drizzle with soy sauce, scatter herbs, and add a lemon wedge for squeezing.
Pin The first time I served this to friends, someone said it tasted like a meal youd order at a trendy grain bowl spot, except better because it wasnt twelve dollars. We sat around the table passing hot sauce and lemon wedges, everyone customizing their bowl, and I realized this wasnt just dinner. It was the kind of food that made people linger and talk, even on a random Tuesday.
How to Know When Your Steak Is Done
I used to panic about steak doneness until I learned the finger test, but honestly a meat thermometer takes the guesswork out completely. For medium rare, youre aiming for 130 to 135°F, medium is 135 to 145°F, and anything past that starts to lose the juicy factor. Remember the temperature will rise a few degrees while the steak rests, so pull it just before it hits your target. If you dont have a thermometer, press the steak gently, it should feel like the fleshy part of your palm below your thumb when you touch your thumb to your middle finger.
Swapping Proteins Without Losing Flavor
Chicken breast works great here, just pound it to even thickness so it cooks at the same rate as the veggies. For tofu, press it well and toss it in a little cornstarch before adding the seasonings, that trick gives you crispy edges that hold up to the roasting. Shrimp is another quick option, but add it halfway through cooking so it doesnt turn rubbery. Even thick cut pork chops fit the method, just adjust the time based on thickness and check with a thermometer.
Making It Your Own
This bowl is a template, not a rulebook, so swap in whatever vegetables are sitting in your crisper drawer. Broccoli, mushrooms, and snap peas all roast beautifully and add different textures. If youre cutting carbs, cauliflower rice or quinoa work just as well as the jasmine rice, and they soak up the savory drippings the same way. On nights when I want more heat, I toss in sliced jalapeños with the veggies or drizzle sriracha over the finished bowl.
- Try swapping the Italian herbs for cumin and chili powder for a Tex Mex vibe.
- Add a fried egg on top for extra richness and a runny yolk that acts like sauce.
- Finish with crumbled feta or a spoonful of tzatziki if you want a Mediterranean twist.
Pin Now this is the dinner I make when I want something hearty but dont want to spend an hour cleaning up afterward. Youll have a pile of bowls, full bellies, and maybe even a clean kitchen by the time everyones done eating.
Recipe Questions
- → What cut of steak works best?
Sirloin and flank steak both excel here. Sirloin offers tenderness and rich beefy flavor, while flank steak provides great texture when sliced thinly against the grain. Look for steaks about 1 inch thick for even cooking.
- → Can I prepare the vegetables ahead?
Absolutely. Slice the peppers, onion, and zucchini up to 24 hours in advance and store them in airtight containers in the refrigerator. Toss with oil and seasonings just before roasting to prevent sogginess.
- → How do I know when the steak is done?
Use an instant-read thermometer for accuracy. Medium-rare reaches 130-135°F, medium hits 140-145°F. Remember the steak continues cooking slightly while resting. For visual cues, medium-rare feels like the fleshy part of your palm when pressed.
- → What other proteins can I use?
Chicken breast cutlets work beautifully with similar timing. For tofu, press and cube it, then roast for 15-20 minutes until golden. Shrimp cook faster—add them during the last 8-10 minutes of roasting time.
- → Can I cook the rice on the sheet pan too?
While some sheet pan meals include rice, pre-cooked rice works best here. Raw rice requires liquid and covered cooking that doesn't align with the high-heat roasting method for the steak and vegetables. Stovetop rice takes just 15 minutes and yields perfect fluffy results.
- → How should I store leftovers?
Keep components separate in airtight containers for up to 3 days. Re rice, vegetables, and steak reheat well at 350°F for 10-15 minutes. For best results, slice the steak before storing and reheat gently to maintain tenderness.