Pat the steak dry with paper towels, then season both sides generously with salt and pepper.

Add olive oil to a cast iron skillet over medium-high heat. Heat until the oil just begins to smoke.

Add the crushed garlic and rosemary to the hot oil, then immediately add the seasoned steak.

Sear the steak for 4 minutes without moving it, then flip and add the butter to the pan.

Cook for another 4 minutes, continuously basting the steak with the melted garlic butter using a spoon. Cook until the steak reaches 140 to 145 degrees F (medium).

Remove the steak from the heat and let it rest on a cutting board for 10 minutes, then slice into cubes.

Assemble the bowls: divide the rice among serving bowls, then top with kidney beans, corn, diced tomato, and mixed greens. Add the sliced steak and drizzle with garlic yogurt sauce. Serve immediately.