Go Back

Healthy Steak & Veggie Protein Plates - Simple, Satisfying, and Balanced

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Steak: 1.25–1.5 pounds flank, sirloin, or flat iron (about 4 servings), trimmed
  • Vegetables: 1 large broccoli crown, cut into florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • Seasoning and aromatics: 3 cloves garlic (minced), 1 teaspoon smoked paprika, 1 teaspoon dried oregano
  • Lemon: Zest and juice of 1 lemon
  • Olive oil: 3 tablespoons, divided
  • Salt and pepper: To taste (about 1–1.5 teaspoons kosher salt total)
  • Fresh herbs: 1/4 cup chopped parsley or cilantro
  • Optional add-ons: Cooked quinoa, brown rice, or cauliflower rice; a sprinkle of feta or pumpkin seeds

Method
 

  1. Pat the steak dry. Use paper towels to remove moisture. This helps you get a good sear. Season both sides with salt and pepper.
  2. Mix a quick rub. In a small bowl, combine 1 tablespoon olive oil, minced garlic, smoked paprika, and oregano. Rub over the steak. Let it sit at room temperature for 15–20 minutes while you prep the vegetables.
  3. Prep the veggies. Toss broccoli, bell pepper, onion, zucchini, and cherry tomatoes with 1.5 tablespoons olive oil, half the lemon zest, a pinch of salt, and pepper.
  4. Roast the vegetables. Spread on a large sheet pan. Roast at 425°F (220°C) for 15–20 minutes, stirring once, until edges are browned and centers are tender-crisp.
  5. Sear the steak. Heat a large skillet (cast iron is ideal) over medium-high. Add 1/2 tablespoon olive oil. Sear steak 3–4 minutes per side for medium-rare, or until it reaches your desired doneness.
  6. Rest the steak. Transfer to a cutting board and rest 5–10 minutes. This keeps the juices in the meat.
  7. Finish the vegetables. Toss roasted vegetables with remaining lemon zest and half the lemon juice. Adjust salt and pepper to taste.
  8. Slice the steak. Cut thinly against the grain for tenderness.
  9. Assemble the plates. Divide vegetables among plates or meal prep containers. Add sliced steak on top. Drizzle with remaining lemon juice and any pan juices. Finish with chopped herbs. Add optional quinoa or greens if you want extra volume.
  10. Top and serve. Sprinkle with feta or pumpkin seeds if you like a salty or crunchy finish.