# 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:
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. Allow to marinate briefly.
03 - In a separate large bowl, combine all vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, salt, and pepper.
04 - Distribute vegetables evenly across the prepared sheet pan. Position steak on top of vegetables.
05 - Roast in preheated oven for 15 to 18 minutes for medium-rare doneness. Optional: broil for 2 to 3 additional minutes for enhanced caramelization.
06 - Rinse rice under cold water. In a medium saucepan, combine rice, water or broth, and salt. Bring to boil, reduce heat to simmer, cover, and cook 12 to 15 minutes until tender. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork.
07 - Transfer steak to 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.
