Grilled Steak With Rice And Mixed Roasted Vegetables
Grilled Steak With Rice And Mixed Roasted Vegetables is a balanced, satisfying dinner made with juicy grilled steak, fluffy rice, and oven roasted vegetables, ideal for practical family meals that still feel special.
Ingredients
- 2 ribeye or sirloin steaks
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary or thyme
For the Rice
- 1 cup long grain white rice
- 2 cups water or broth
- 1 tablespoon butter or olive oil
- Salt to taste
For the Roasted Vegetables
- 1 cup carrots sliced
- 1 cup zucchini sliced
- 1 cup bell peppers chopped
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon dried oregano
Instructions
- Season steaks with olive oil, garlic, paprika, salt, black pepper, and herbs, then rest at room temperature for 15 minutes.
- Preheat grill or grill pan to high heat at about 450°F.
- Grill steaks 4–5 minutes per side for medium rare or about 6 minutes per side for medium, then rest 5 minutes.
- Cook rice with water or broth, butter, and salt, simmering covered for 15 minutes until tender.
- Preheat oven to 425°F or 220°C and prepare a baking sheet.
- Toss vegetables with olive oil, salt, pepper, and oregano, then roast 20–25 minutes until tender and lightly caramelized.
- Slice steak against the grain and serve with rice, roasted vegetables, and resting juices.