Honey-Lychee Glazed Steak with Brussels Sprouts and Rice

This dish brings together the rich flavors of steak with a sweet and tangy honey-lychee glaze, perfectly complemented by roasted Brussels sprouts and fluffy rice. The combination of textures—from the tender steak to the crispy Brussels sprouts—creates a delightful dining experience, while the unique glaze adds a creative twist to a traditional steak dinner. This recipe is balanced and nutritious, making it suitable for a hearty meal.

Ingredients:

• 2 ribeye steaks
• 1 cup Brussels sprouts, halved
• 1 cup cooked rice
• 1/2 cup lychee, peeled and pitted
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon ginger, grated
• Chopped green onions for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the lychee, honey, soy sauce, garlic powder, and grated ginger to create the glaze.
3. Season the ribeye steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned.
4. Brush the glaze generously over the steaks and transfer them to the oven. Roast for an additional 5-7 minutes for medium-rare, or until desired doneness.
5. While the steaks are roasting, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until crispy.
6. Once the steaks are done, let them rest for a few minutes before slicing.
7. Serve the sliced steak over a bed of rice, topped with roasted Brussels sprouts and drizzled with any remaining glaze. Garnish with chopped green onions.