Steak & Brown Rice Bowl

ginger-soy dressing, brown rice, Brussels sprouts

STARS

Lightly season tri-tip steaks with salt and pepper, then roast without oil for pure, lean protein. Steamed brussels sprouts and brown rice balance a meal that fills your belly and fuels your body. Add a ginger, soy, and green onion dressing for an infusion of guilt-free flavor.

Difficulty Level

Total Time: 40 minutes

Active Time: 20 minutes

Ingredients

Bowls

1 cup brown rice
1 pound brussels sprouts, trimmed and halved
4 6-ounce tri-tip steaks
Salt and pepper

Chunky Pickled Ginger Dressing

2 tablespoons pickled ginger, drained and roughly chopped
¼ cup gluten-free soy sauce
2 scallions, minced
2 tablespoons red wine vinegar
1/2 cup sesame oil
Salt and pepper, to taste

Directions

Preheat the oven to 450°F.

Place the rice, a pinch of salt and 2 cups of water in saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30-40 minutes.

Place a steamer basket in a large saucepan with 1 inch of water. Add the brussels sprouts, cover, and steam over medium-high heat until fork-tender, about 6-8 minutes. Drain.

Pat the steaks dry and season liberally with salt and pepper. Place on a baking sheet and roast for 8-10 minutes, or until cooked to your desired doneness. Let the steaks rest for 5-10 minutes before dicing.

To make the dressing, whisk together all ingredients in a small bowl. Season to taste.

Divide the rice, brussels sprouts and steak between plates. Top with ginger dressing.