Rosemary Steak with Rice, Roasted Baby Potatoes and Mixed Vegetables

This Rosemary Steak with Rice, Roasted Baby Potatoes and Mixed Vegetables is a wholesome and satisfying meal featuring a juicy, herb-seasoned steak, fluffy white rice, golden roasted baby potatoes, and colorful vegetables. It’s perfect for a balanced family dinner or meal-prep lunch.

Ingredients

For the Rosemary Steak

4 beef steaks (about 6 ounces / 170 g each)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter

For the Rice

2 cups long-grain white rice
4 cups water
½ teaspoon salt

For the Roasted Baby Potatoes

1 pound (450 g) baby potatoes
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper

For the Mixed Vegetables

1 cup sweet corn kernels
1 cup green beans, trimmed
2 large carrots, peeled and cut into sticks
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon black pepper

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