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.