Steak with Roasted Vegetables & Rice
Sliced steak with roasted broccoli and carrots, served alongside brown rice.
Serves 2
Ingredients
- 1 boneless New York strip steak, about 12 ounces and 1 inch thick
- 2 cups broccoli florets
- 2 medium carrots, cut into ½-inch pieces
- 2 cups cooked brown rice
- 2 tablespoons olive oil, divided
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Method
- Heat the oven to 425°F. Toss the broccoli and carrots with 1 tablespoon olive oil, the thyme, salt, and pepper.
- Spread the vegetables on a baking sheet. Roast for 20–25 minutes, turning halfway through, until tender and browned.
- Pat the steak dry and season with salt and pepper. Heat the remaining tablespoon of oil in a skillet over medium-high heat.
- Sear the steak for about 3–4 minutes per side. Reduce the heat if needed and continue cooking until a food thermometer reads at least 145°F in the thickest part.
- Transfer to a clean board and rest for at least 3 minutes before slicing across the grain.
- Warm the cooked rice and serve with the steak and roasted vegetables.