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Sheet Pan Steak & Rainbow Veggies - A Colorful, Weeknight-Friendly Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds sirloin or flat iron steak, about 1-inch thick
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup cherry tomatoes
  • 1 medium zucchini, sliced into half-moons
  • 1 cup baby carrots, halved lengthwise if thick
  • 2 tablespoons olive oil (plus 1 teaspoon for the steak)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons soy sauce or coconut aminos
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Preheat the oven to 450°F (232°C). Place a large, sturdy sheet pan inside while it heats. A hot pan helps the veggies and steak brown beautifully.
  2. Pat the steak dry. Blot with paper towels until the surface is dry. This step is key for a good sear.
  3. Season the steak. Rub both sides with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the smoked paprika and garlic powder. Splash on the soy sauce and Worcestershire, then set aside at room temperature while you prep the veggies (10–15 minutes).
  4. Toss the veggies. In a large bowl, combine bell peppers, onion, broccoli, cauliflower, cherry tomatoes, zucchini, and carrots. Add 2 tablespoons olive oil, 1/2 teaspoon salt, remaining black pepper, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, and lemon juice. Toss until evenly coated.
  5. Pre-roast the firmer veggies. Carefully remove the hot sheet pan. Spread carrots, broccoli, and cauliflower in a single layer. Roast for 8 minutes to give them a head start.
  6. Add the rest. Pull the pan, add peppers, onion, zucchini, and tomatoes. Scoot veggies to make a clear space down the center or one side for the steak.
  7. Roast the steak and veggies. Place the steak on the empty space. Roast 8–12 minutes, depending on thickness and preferred doneness, flipping the steak halfway. Aim for 125–130°F for medium-rare, 135°F for medium.
  8. Rest the steak. Transfer the steak to a cutting board and let it rest 5–10 minutes. This keeps it juicy. Meanwhile, give the veggies a quick toss and roast 2–3 minutes more if you like extra color.
  9. Slice and serve. Slice the steak against the grain. Scatter chopped parsley over everything and finish with a squeeze of fresh lemon. Taste and adjust salt and pepper as needed.
  10. Optional add-ons. Serve with quinoa, couscous, roasted potatoes, or warm flatbread. A drizzle of balsamic glaze or chimichurri is fantastic.