Prep the steak. Pat the steak dry with paper towels. In a bowl, mix olive oil, garlic, Dijon, soy sauce, Italian seasoning, salt, and pepper. Rub over the steak and let it sit at room temperature for 15–20 minutes while you prep the veggies.

Cook the base. If you haven’t already, cook quinoa or rice according to package directions. Fluff and keep warm. For a low-carb option, sauté cauliflower rice with a pinch of salt and olive oil for 4–5 minutes.

Roast the vegetables. Heat the oven to 425°F (220°C). Toss bell pepper, red onion, zucchini, and broccoli with a little olive oil, salt, and pepper. Spread on a sheet pan and roast for 15–18 minutes, until tender and lightly charred on the edges.

Make the balsamic glaze. In a small saucepan, simmer balsamic vinegar and honey over medium heat for 6–8 minutes, stirring occasionally, until it thickens slightly and coats a spoon. Remove from heat; it will thicken more as it cools.

Sear the steak. Heat a large cast-iron or stainless pan over medium-high until very hot. Add a drizzle of oil (and butter if using). Sear the steak 3–4 minutes per side for medium-rare, depending on thickness. Adjust time to your preferred doneness.

Rest and slice. Transfer steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain for tenderness.

Wilt the greens. Toss the warm roasted veggies with the baby spinach or arugula so the heat gently wilts the greens. Season with a pinch of salt.

Assemble the bowls. Add the base to each bowl, top with the vegetable mix, then add slices of steak. Drizzle generously with the balsamic glaze. Sprinkle fresh parsley and red pepper flakes if you like. Add any optional toppings.

Taste and adjust. Finish with a pinch of salt, a squeeze of lemon, or an extra drizzle of glaze if you want a brighter, sweeter finish.