Preheat the oven to 425°F (220°C). Place the broccoli florets on a baking sheet and drizzle them with olive oil. Season with salt and black pepper, then toss to coat evenly. Roast the broccoli in the oven for about 20–25 minutes until the edges are lightly browned and the florets are tender.

While the broccoli roasts, prepare the steak. Season the flank steak generously with salt and black pepper. Heat a skillet over medium-high heat and sear the steak for about 4–5 minutes on each side, depending on thickness and desired doneness.

Remove the steak from the pan and allow it to rest for 5 minutes. Resting helps the juices redistribute so the meat remains tender. Slice the steak thinly against the grain to ensure each bite is juicy and easy to chew.

Prepare the vinaigrette by whisking together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic in a small bowl. Assemble the salad by layering mixed greens in a serving bowl, topping with roasted broccoli and sliced steak. Drizzle with the soy-ginger vinaigrette and sprinkle sesame seeds over the top before serving.