Prep the steak – Rub the steak with olive oil and a good sprinkle of steak seasoning. Let it sit in a bowl or plastic bag while you prep the veggies, or if you’re thinking ahead, marinate it all day (or overnight) for extra flavor.

Make quick pickled onions (optional) – Thinly slice half a red onion and toss it with apple cider vinegar and a pinch of salt. Let this hang out in the fridge while you cook. These onions add a bright, fresh bite to the steak bowls and will keep in an airtight container for up to a week.

Chop + prep the veggies – Dice the zucchini and add to the sheet pan. Add whole cherry tomatoes. If you’re using frozen or canned corn, toss it right onto the sheet pan too (no need to thaw frozen, but drain canned). Drizzle with olive oil, season with salt and pepper (or steak seasoning), and roast at 375°F for 20 minutes until tender and just starting to caramelize.

Cook fresh corn (if using) – If you’ve got fresh corn on the cob, husk it, rub with olive oil, and grill directly on the grill until charred on all sides. Slice the kernels off the cob once it’s cool enough to handle.

Grill or sear the steak – Cook your steak on a hot grill or skillet until it reaches your desired doneness. Let it rest for at least 5 minutes before slicing thin against the grain — letting it rest after cooking keeps the juice in.

Cook the rice – Heat up Trader Joe’s frozen jasmine rice in the microwave (one of my favorite shortcuts). Stir in a squeeze of lemon juice after cooking for a fresh finish.

Assemble the bowls – Start with a scoop of jasmine rice, add a layer of roasted veggies, top with slices of juicy steak, spoon over Trader Joe’s chimichurri sauce, and finish with pickled onions for a fresh, tangy bite.