Ingredients
Scale
- 2 Lean Sirloin Steaks (6–8 oz each)
- 1.5 cups Low-fat or Full-fat Cottage Cheese
- 1 tbsp Olive Oil
- 2 cups Fresh Spinach or Asparagus
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- Salt and Black Pepper to taste
- Fresh Chives or Green Onions for garnish
Instructions
- Remove the steaks from the refrigerator about 20 minutes before cooking to bring them to room temperature. Pat the meat dry with paper towels to ensure a better sear. Season both sides generously with salt, black pepper, and half of the garlic powder.
- Heat the olive oil in a heavy skillet or cast-iron pan over medium-high heat. Once the pan is smoking slightly, place the steaks in. Sear for 4-5 minutes per side for medium-rare, or longer depending on your preferred level of doneness. Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes to keep the juices inside.
- In the same pan used for the steak, toss in your spinach or asparagus. The residual fat and seasoning from the steak will flavor the vegetables. Sauté for 2-3 minutes until the spinach is wilted or the asparagus is bright green and tender-crisp.
- While the steak rests, place the cottage cheese in a small bowl. Stir in the remaining garlic powder, smoked paprika, and chopped chives. If you prefer a smoother texture, you can quickly pulse the cottage cheese in a blender for a “whipped” consistency that mimics mashed potatoes.
- Slice the rested steak against the grain. Spread a generous base of the seasoned cottage cheese on the plate or in your meal prep container. Top with the sliced steak and serve the sautéed greens on the side.
- Cook Time: 25 minutes