Place steaks in center of rack and cook for 4 minutes on each side. Cut steaks into medium size slices and set aside on a plate covered with tin foil to rest.
In a large pot fitted with a steamer basket, bring water to a boil and steam broccoli 4 minutes until crisp-tender. Rinse under cold water and drain.
In a large bowl whisk together next 4 ingredients (soy sauce through honey). Add broccoli and toss together until all florets are covered with the mixture.
Add slices of steak on top of the salad, season with salt and pepper and serve.
Notes
SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food process until it resembles grains of rice; steam “rice” until tender; drain; season with salt and pepper then fluff with a fork).GLUTEN FREE: Make sure soy sauce and rice vinegar are gluten free.NUTRITION: 253 Calories; 18g Fat (61.6% calories from fat); 13g Protein; 12g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 364mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.