Steak and Roasted Vegetable Bowls

In this bowl of deliciousness steak and roasted veggies all sit atop a bed of brown rice, for a delicious gluten free dinner of steak and roasted vegetable bowls!

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Are there songs, playlist, jams, that really get you in the cooking mood? After a loooong day at work, I got home and seemingly the last thing I wanted to do was make dinner. I’m talking like the last last last thing I wanted to do was be in the kitchen.

But we had friends coming over.

My house was a wreck. I’m talking dishes piled high and dying flowers in a lone vase in the living room and just a mess of stuff everywhere.

I had two hours until guests arrived, but knew that I had two delicious, giant-in-size T bone steaks in the freezer and also knew that I wanted to make some brown rice. I remembered that a few days prior my husband had been listening to some music that just energized me. I remember it having the effect of making me want to get moving and get stuff done. So I called him and said ‘hey honey, remember when I was kind of making fun of your music the other day, do you remember what that playlist was called?’

He laughed and then told me that it was a Pandora playlist for Guardians of the Galaxy.

I quickly typed in the name, and two hours later, guess what? The house was cleaned and this delicious dinner was made, all the while listening to some oldies and some modern pop. If you ever need a playlist, definitely try Guardians of the Galaxy soundtrack in Pandora.

These steak and roasted veggie bowls are my kind of meal, minimal prep and hands on time, you can let things cook while you do other things.

This was the first time I defrosted steak in a bath of cold water, it worked fantastically. You simply let the steak (which should be in plastic wrap or a plastic bag) sit in a bowl of water for half an hour or so and viola, it’s ready to be cooked.

The first thing I started was the water bath, then I started the brown rice to cook because that always takes about an hour, then I cut the veggies and put them to roast in the oven and had a full half hour before I needed to start the steak.

I used simple steak seasoning to season the meat, then cooked it in olive oil only flipping it once to create a nice brown crust. I love cooking steak in my Le Creuset skillet (like this one), it just really cooks steak perfectly (I also used the skillet in my last post on one of my favorite quick summer dishes corn and zucchini salad-that can also be used as a pizza topping!)

To put the bowls together simply put a spoonful of rice at the bottom of a bowl, top with roasted veggies and steak and serve!

I even had some leftovers of these steak and vegetable bowls (they reheat really well the next day) and gave some to my sister-in-law who got married this past weekend (I posted this pic of her and her new hubby on instagram, she was so beautiful!!)  –  How was your 4th of July?

Steak and Roasted Vegetable Bowls

2 from 1 vote

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• 2 24oz T-bone steaks
• 2 T extra virgin olive oil
• 1 T steak seasoning
• 1 cup brown rice raw
• 1 head of broccoli chopped
• 2 leeks cleaned and chopped
• ½ red onion chopped
• 1 pint sweet peppers or 1 bell pepper sliced
• 2 T extra virgin olive oil
• 2 tsp salt
• 1 tsp pepper
• 1 tsp garlic salt

Instructions

• Start by boiling water to cook the brown rice (or you could have made this ahead of time). Make rice according to package instructions.
• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside. Cut veggies and arrange them on the baking sheet. Drizzle olive oil over the veggies and then sprinkle with salt, pepper and garlic salt. Bake for 30 minutes or until the tops of veggies start getting a little browned.
• For the steaks, thaw them, then pat them dry, then pat the seasoning in (about 1 tsp for each side.) In a large skillet heat 1 tablespoon of olive oil, then cook them 7 minutes on each side (mine were medium, cook to your desired level of doneness), only flipping once (that’s what gives them a nice brown crust!) allow them to rest for 10 minutes before slicing.
• To assemble the bowls fill the bottom of a bowl with about 1/3 cup of rice, then arrange steak and roasted veggie on top and serve!

Omaha Steaks has compensated me for my time to develop this recipe. As always, thank you for reading and for supporting the brands that make the SweetPhi blog. This post contains an affiliate link, if you purchase amazon products through my store at no cost to you,  I will earn a few pennies. All thoughts and opinions are as always mine alone. Happy cooking!