Tender sliced steak with bell peppers, onions, zucchini, and cherry tomatoes over fluffy jasmine rice.
# What You Need:
→ Steak
01 - 1 lb 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
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, toss 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 salt and pepper to taste.
04 - Arrange vegetables evenly on the prepared sheet pan. Place steak on top of the vegetables.
05 - Roast in preheated oven for 15–18 minutes for medium-rare steak, or until desired doneness. For extra 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 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, rest for 5 minutes, then 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.
