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Savory Nye Dinner Bowl with Steak Strips

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A comforting and easy-to-make dinner bowl featuring tender seared steak strips paired with sweet roasted carrots, served over a wholesome base of brown rice or quinoa and fresh greens.

Ingredients

Scale
  • 1 lb flank or sirloin steak, thinly sliced against the grain
  • 2 tbsp olive oil (extra virgin preferred)
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp soy sauce (optional)
  • 4 large carrots, peeled and cut into sticks
  • 1 tbsp olive oil
  • 1 tsp dried thyme or rosemary
  • Salt and pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup baby spinach or mixed greens
  • Optional garnishes: chopped fresh parsley or cilantro, toasted sesame seeds, drizzle of balsamic glaze or tahini sauce

Instructions

  1. In a medium bowl, combine the thinly sliced steak strips with olive oil, minced garlic, smoked paprika, salt, pepper, and soy sauce (if using). Toss well to coat evenly. Let marinate for at least 10 minutes.
  2. Preheat oven to 425°F (220°C). On a baking sheet, toss carrot sticks with olive oil, dried thyme or rosemary, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, flipping once halfway through, until tender and caramelized.
  3. Heat a cast iron skillet over medium-high heat until very hot. Add marinated steak strips in a single layer, working in batches if needed. Sear for about 2 minutes per side until browned and cooked to liking. Remove from heat and set aside.
  4. Warm cooked brown rice or quinoa and prepare baby spinach or mixed greens as a fresh base.
  5. Assemble the bowl by layering grains at the bottom, adding greens, then topping with roasted carrots and steak strips. Sprinkle with chosen garnishes.
  6. Drizzle with balsamic glaze or tahini sauce if desired. Serve immediately.

Notes

Do not overcrowd the pan when searing steak to ensure a proper sear. Flip carrots halfway through roasting for even caramelization. Let steak strips cook undisturbed for about 2 minutes per side to avoid rubbery texture. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out the steak.

Nutrition

Keywords: steak strips, roasted carrots, dinner bowl, easy recipe, weeknight dinner, savory bowl, healthy dinner, brown rice, quinoa, comfort food

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