Ingredients
Scale
- 6 oz Sirloin or Flank steak
- 1/2 cup Low-fat or Full-fat cottage cheese
- 1 cup Fresh green beans, trimmed
- 1 tbsp Olive oil
- 1 clove Garlic, minced
- 1 tsp Fresh rosemary, chopped
- Salt and black pepper to taste
- Optional: 1 tsp Lemon zest for the cottage cheese
Instructions
- Remove the steak from the refrigerator and let it sit at room temperature for about 10 minutes. Pat the steak dry with a paper towel on both sides to ensure a perfect sear. Season both sides generously with salt and black pepper. While the steak rests, place the cottage cheese in a small blender or food processor. Blend until completely smooth and creamy. Stir in the minced garlic and lemon zest if using.
- Heat the olive oil in a cast-iron skillet or heavy pan over medium-high heat. Once the pan is shimmering, carefully place the steak in the center. Sear the steak for 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness. During the last 2 minutes of cooking, toss the green beans and chopped rosemary into the pan alongside the steak. Let the beans blister and soften in the steak juices.
- Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes; this keeps the juices inside. Spread the whipped cottage cheese in a thick circle on the center of your plate. Slice the steak against the grain into thin strips. Arrange the steak strips on top of the cottage cheese and place the sautéed green beans on the side. Garnish with an extra crack of black pepper and serve immediately.
- Cook Time: 25 minutes