Ingredients
Scale
- 1.5 lbs Sirloin or Ribeye steak, cut into 1-inch cubes
- 2 cups Low-fat or full-fat cottage cheese
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- 1 cup steamed broccoli or asparagus (optional side)
Instructions
- Start by patting your steak dry with a paper towel. This ensures a better sear in the pan. Cut the steak into bite-sized cubes and place them in a bowl. Toss the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Let the meat sit for about 5 minutes to absorb the flavors while you heat your skillet.
- Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once the pan is smoking slightly, add the steak cubes in a single layer. Do not crowd the pan; cook in two batches if necessary. Sear the steak for 2 to 3 minutes per side until a golden-brown crust forms. Aim for medium-rare to medium doneness to keep the meat tender. Remove the steak from the pan and let it rest for 5 minutes.
- While the steak rests, prepare your cottage cheese. If you prefer a smooth, saucy consistency, place the cottage cheese in a blender or food processor and pulse until creamy. If you like the traditional texture, leave it as is. Season the cottage cheese with a pinch of black pepper and some fresh chopped chives for an extra burst of flavor.
- To serve immediately, spread a generous layer of cottage cheese on a plate and top it with the seared steak bites. Garnish with more fresh herbs. For meal prep, divide the cottage cheese into four airtight containers. Add the steak on top or to the side. If you are including greens, add your steamed broccoli or asparagus to the container now.
- Cook Time: 25 minutes