Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
1. Preheat the oven to 400°F. Place the zucchini, chickpeas, bell peppers, cauliflower, carrots, paprika, cumin, 1 tablespoon of the vegetable oil, salt, and pepper on a cookie sheet and toss to combine. Roast in the oven until the carrots are tender, about 25 minutes.
2. While the vegetables are roasting, place the steaks on a plate. Season with salt and pepper, then rub with the garam masala. Place a large skillet over medium heat. Add the remaining tablespoon of oil to the skillet followed by the Laura's Lean strip steak. Cook until you achieve your desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for at least 5 minutes.
3. Add the lemon juice and raisins to the roasted vegetables; then stir to combine.
4. Divide the steak and roasted vegetables evenly among 4 or 6 plates. Serve immediately.