Sheet-Pan Garden Sandwich with White Rice

Name: Sheet-Pan Garden Sandwich with White Rice
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 4 servings
Cuisine: American
Ingredients: 500g flank steak; 1/2 cup jalapeno; 1 cup russet potatoes; 1 celery; 1 cup white rice; 2 tsp brown sugar; 1 tbsp black pepper; 3 tbsp olive oil; to taste salt and black pepper

A sheet-pan American flank steak sandwich with jalapeno, russet potatoes and celery, finished with brown sugar and black pepper, served over white rice.

Total time

29 min

Prep

14 min

Cook

15 min

Difficulty

medium

Cuisine

American

gluten-free

Ingredients

500gflank steak

1/2 cupjalapeno

1 cuprusset potatoes

1celery

1 cupwhite rice

2 tspbrown sugar

1 tbspblack pepper

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the flank steak and braise it over medium-high heat until well browned, about 5 minutes.

Add the jalapeno, russet potatoes and celery, cooking until softened, about 4 minutes.

Stir in the brown sugar and black pepper for 3 minutes.

Cook the white rice separately and fluff with a fork.

Let the steak simmer for about 17 minutes so it becomes tender.

Taste and adjust the seasoning.

Serve hot over the white rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

475

Protein

37.6g

Fat

21.4g

Carbs

32.1g

Fiber

Sodium

87mg

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