Ingredients
Scale
- 10 oz Sirloin or Flank Steak, sliced into thin strips
- 1 cup Low-fat or Full-fat Cottage Cheese
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- 1 tablespoon Fresh Chives, chopped
- Optional: 1 cup Fresh Spinach or Sliced Radishes for crunch
Instructions
- Pat the steak strips dry with a paper towel. This ensures a better sear in the pan. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Toss the steak strips in the seasoning mix until every piece is evenly coated. Let the meat sit for 5 minutes at room temperature to absorb the flavors.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is shimmering, add the steak strips in a single layer. Do not crowd the pan; cook in batches if necessary. Sear the steak for 2-3 minutes per side until you achieve a deep brown crust and your desired level of doneness. For a tender breakfast steak, medium-rare is usually best. Remove the steak from the heat and let it rest for 2 minutes.
- Divide the cottage cheese into two bowls or meal prep containers. Top each serving with the warm, seared steak strips. If you are using spinach or radishes, place them on the side for added fiber and volume. Garnish with fresh chopped chives and an extra crack of black pepper. Serve immediately while the steak is warm and the cottage cheese is cold for the best experience.
- Cook Time: 20 minutes