Bring a small pot with rice and 1 1/2 cups water to a boil. Reduce to a simmer, cover, and cook 18-20 minutes, or until tender. Remove from heat, season with 1/4 tsp. salt (if desired), and keep covered until plating.

Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into 1/4" diagonal slices. Trim and thinly slice green onions on an angle. Rinse steaks, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Toss broccoli, carrots, teriyaki glaze, 2 tsp. olive oil, and 1/4 tsp. salt together on baking sheet. Spread into a single layer and roast 15-18 minutes, or until vegetables begin to brown and are crisp tender. Remove from oven, add green onions (reserve a pinch for garnish), and carefully toss to combine. Set aside.

While vegetables roast, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 5-7 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board and let rest 5 minutes before cutting against the grain into 1/4" slices. See "From the Chef" for more information.

Combine mayonnaise, Sriracha (to taste), sugar, 1/4 tsp. salt, and smoked paprika (reserve a pinch for garnish) in a small bowl.

Arrange steak, vegetables, and rice on a plate. Garnish steak and rice with remaining green onions. Serve yum yum sauce on side for steak and vegetables and garnish with remaining smoked paprika.