First, the steak:
1. Heat oven to 500°F. Press ground peppercorns into steaks on both sides.
2. Heat a large cast-iron skillet over medium-high heat & spray cooking oil on skillet.
3. Add steak, cooking until nicely browned on one side for about 3 minutes.
4. Flip the meat over and put the skillet in the oven. Roast for 5 minutes or until 155°F.
5. Transfer the steaks to a warm plate and tent with foil and let set for 10 minutes prior to slicing.
6. While steaks are roasting, add sliced grape tomatoes to a small baking pan coated with cooking spray and roast tomatoes for 10 minutes. Remove from oven and set aside to add to salad prior to serving.
Then the brown rice salad:
1. Prepare brown rice according to instructions on bag or box. Amount of liquid to use may vary.
2. Use 1 cup of broth in addition to any addition water that may be needed for proper cooking.
3. Bring beef broth, water, and brown to a boil. Reduce heat and simmer until all liquid has been absorbed/cooking time on package is complete. Add spinach and cover dish for 5 minutes to let spinach wilt into brown rice.
4. Remove lid and toss tomatoes into spinach brown rice mixture.
5. Place salad on serving platter and top with thinly sliced steak strips.