Rosemary Steak with Rice, Roasted Baby Potatoes and Mixed Vegetables

Instructions

Step 1. Rinse the rice under cold water until the water runs clear.

Step 2. Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes. Remove from the heat and let stand for 5 minutes before fluffing with a fork.

Step 3. Preheat the oven to 425°F (220°C).

Step 4. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.

Step 5. Arrange the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden brown and tender.

Step 6. In a small bowl, combine olive oil, garlic, rosemary, paprika, salt, and black pepper.

Step 7. Rub the seasoning mixture evenly over both sides of the steaks.

Step 8. Heat a large skillet over medium-high heat.

Step 9. Cook the steaks for 3–5 minutes per side, depending on thickness and desired doneness.

Step 10. Add the butter during the last minute of cooking and spoon it over the steaks.

Step 11. Transfer the steaks to a plate and let them rest for 5 minutes.

Step 12. While the steaks rest, steam or boil the green beans and carrots for 5–6 minutes until tender-crisp.

Step 13. Heat the corn in a small saucepan with the butter, salt, and black pepper for 2–3 minutes.

Step 14. Arrange the rice, roasted baby potatoes, green beans, carrots, and corn on serving plates.

Step 15. Place a rosemary steak alongside the sides and garnish with a sprig of fresh rosemary if desired.

Step 16. Serve immediately while everything is warm.

Storage and Reheating Tips

Store leftover steak, rice, potatoes, and vegetables separately in airtight containers in the refrigerator for up to 4 days.

Reheat the steak gently in a skillet over low heat or in a 325°F (165°C) oven until warmed through.

Reheat rice with a splash of water to restore moisture.

Warm the potatoes and vegetables in the oven, air fryer, or microwave until heated through.

For meal prep, portion the steak, rice, potatoes, and vegetables into individual containers for convenient lunches throughout the week.