Ingredients
Scale
- Steak Meal Prep:
- 1.5 lbs Top Sirloin or Flank Steak, cubed
- 1 lb Broccoli florets
- 2 cups Roasted baby potatoes or cauliflower rice
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- Salt, black pepper, and smoked paprika to taste
- Cottage Cheese Breakfast:
- 2 cups Low-fat cottage cheese (divided)
- 1 cup Fresh berries (strawberries or blueberries)
- 1/4 cup Sliced almonds or walnuts
- 1 tsp Honey or sugar-free syrup
- Protein Dessert:
- 1 cup Non-fat Greek yogurt
- 1 scoop Chocolate or Vanilla whey protein powder
- 1 tbsp Dark chocolate chips
Instructions
- Start by washing all your produce. Cut the steak into bite-sized cubes, removing any excess silver skin or gristle. Toss the steak in a bowl with one tablespoon of olive oil, minced garlic, salt, pepper, and paprika. Let it marinate for 10 minutes. While the steak sits, chop your broccoli into small florets and halve the baby potatoes. If you are using frozen cauliflower rice, keep it ready in the package.
- Heat a large skillet over medium-high heat with the remaining olive oil. Place the steak cubes in a single layer, ensuring you don’t crowd the pan. Sear for 2-3 minutes per side until a golden-brown crust forms, then remove the steak and set it aside. In the same pan, toss in the broccoli and potatoes. Add a splash of water and cover with a lid for 4 minutes to steam the vegetables until tender. Once the vegetables are cooked, toss the steak back in for 60 seconds to combine the flavors.
- Divide the steak and vegetable mixture into four airtight meal prep containers. For the breakfast portion, scoop 1/2 cup of cottage cheese into four separate jars or bowls. Top each with berries, nuts, and a drizzle of honey. Finally, whisk the Greek yogurt and protein powder together until smooth to create a “mousse” dessert. Divide the mousse into small containers and top with dark chocolate chips. Refrigerate everything immediately.
- Cook Time: 35 minutes