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Balsamic Steak Bowl with Rice & Roasted Brussels Sprouts

This is for one person but simply multiply the ingredients by the number of persons in the familia.

Ingredients
5–6 oz lean steak (sirloin or flank)
1/2 cup cooked jasmine or brown rice
1 cup brussels sprouts halved
1/2 cup cherry tomatoes
1 tbsp balsamic vinegar
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp olive oil

Prep and cooking
If rice is not cooked, prepare 1/4 cup dry rice according to package instructions and set aside.
Preheat oven to 400°F. Spread brussels sprouts and tomatoes on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast for 18 to 20 minutes until browned and tender.
Pat steak dry and season with garlic powder, salt, and pepper. Heat a pan over medium-high heat and cook steak for about 4 to 5 minutes per side (depending on thickness) until desired doneness.
Remove steak, let rest 5 minutes, then slice thin. Drizzle balsamic vinegar over the sliced steak.
Assemble by adding rice to a bowl, topping with roasted vegetables and steak. Optional: add a spoon of plain greek yogurt or a light sprinkle of feta.

Calories: ~430 kcal
Protein: ~42 g
Carbohydrates: ~34 g
Fat: ~14 g
Fiber: ~5–6 g

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