Ingredients:
1 cup cooked brown rice (microwavable is a nice shortcut here)
1 sirloin steak per person
avocado, tomatoes, goat cheese and cucumbers for toppings
Baker's peach white balsamic vinegar
Method:
Heat a skillet over medium high heat. Season the steak with salt and pepper. Add a good amount of olive oil to the skillet. Cook the steak on both sides until it is just barely medium. You could eat it as is, but I love all the crispy edges of a steak. Here is what I do. Remove it from the pan and let it rest for a few minutes. Slice it in 1/2 inch slices. Heat 1 tablespoon of butter in the same skillet over medium high heat. Put the slices of steak in the butter and sear for just a minute on each side. Season with some flaky salt. Slice the tomatoes and sear them quickly in the same skillet. Season with salt and pepper. Assemble the bowl! Brown rice, crispy steak bites, cucumbers, avocado, hot tomatoes, goat cheese (I like when it gets soft and creamy from the hot tomatoes and steak, so it plate quick!) and drizzle with a little peach balsamic.