Steak and Roasted Vegetable Bowl

Name: Steak and Roasted Vegetable Bowl
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs steak; 2 cups brown rice; 1 lb Brussels sprouts; 1 lb carrot; 1 red onion; 3 tablespoons olive oil; 2 garlic cloves; 1 teaspoon thyme; salt; black pepper

Tender sliced steak over brown rice alongside roasted carrots, Brussels sprouts, and onions tossed in olive oil.

35 min · Comfortable · 510 cal · 42g protein · $3.80/serving · American

High-Protein

35minutes

4servings

510calories

42gprotein

$3.80per serving

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Ingredients (serves 4)

1.5 lbs steak
2 cups brown rice
1 lb Brussels sprouts
1 lb carrot
1 red onion
3 tablespoons olive oil
2 garlic cloves
1 teaspoon thyme
salt
black pepper

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Instructions

1
Preheat oven to 425°F.
2
Cook brown rice according to package directions.
3
Toss halved Brussels sprouts, carrot pieces, and red onion with 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
4
Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Season steak with salt and pepper, cook to medium-rare (about 130°F internal), 4-5 minutes per side.
5
Let steak rest for 3 minutes, then slice thinly.
6
Divide rice among bowls, top with sliced steak and roasted vegetables.