# Ingredient List:
→ Steak
01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste
→ Rice
15 - 1 1/2 cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - 1/2 teaspoon salt
→ Garnishes
18 - Fresh parsley or cilantro, chopped (optional)
19 - Lemon wedges (optional)
20 - 1 tablespoon soy sauce or tamari for drizzling (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil. In a bowl, toss steak with 1 tablespoon olive oil, kosher salt, black pepper, and garlic powder. Set aside.
02 - In a separate large bowl, toss red bell pepper, yellow bell pepper, red onion, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, smoked paprika, salt, and pepper.
03 - Spread seasoned vegetables evenly across prepared sheet pan. Place marinated steak on top of vegetables.
04 - Roast in preheated oven for 15 to 18 minutes for medium-rare doneness. For extra caramelization, broil for an additional 2 to 3 minutes if desired.
05 - 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 simmer, cover, and cook for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
06 - Transfer cooked steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
07 - 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.
