GARLIC HERB STEAK & PARMESAN POTATO BOWLS

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

508

Protein

49g

Carbs

33g

Fat

20g

Ingredients

potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for
25–30 minutes, flipping halfway through. In the last 5 minutes, sprinkle with Parmesan and return to oven until golden and crisp. over medium-high heat with ½ tbsp olive oil. Season the diced steak with salt, pepper, and garlic powder. Sear for 6–8 minutes, or until cooked to your liking. Set aside to rest. sliced onions and olive oil or spray. Cook for 5–7 minutes until caramelized. Add a splash of balsamic vinegar or Worcestershire if desired. until smooth. Adjust seasoning as needed. sautéed onions, and steak. Drizzle with creamy herb sauce and garnish with extra herbs if desired.
3 medium (750g) russet potatoes, diced
1 tablespoon (15g) olive oil
1 teaspoon (3g) garlic powder
Salt and pepper, to taste
2 tablespoons (10g) grated Parmesan
567g (1.5 lbs) lean sirloin or flank steak, diced
Salt, pepper, garlic powder, to taste
½ tablespoon (7g) olive oil, for searing
1 medium (150g) yellow onion, thinly sliced
1 teaspoon (5ml) olive oil or cooking
spray
Optional: dash of balsamic vinegar or Worcestershire sauce
½ cup (112g) non-fat Greek yogurt
¼ cup (56g) low-fat cottage cheese
1 tablespoon (15ml) lemon juice
1 tablespoon (4g) chopped fresh parsley
1 tablespoon (4g) chopped chives or green onion
½ teaspoon (1.5g) garlic powder
Salt, to taste

Instructions

5 steps

1Preheat the oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through. In the last 5 minutes, sprinkle with Parmesan and return to oven until golden and crisp.
2While the potatoes are roasting, heat a skillet over medium-high heat with ½ tbsp olive oil. Season the diced steak with salt, pepper, and garlic powder. Sear for 6–8 minutes, or until cooked to your liking. Set aside to rest.
3In the same skillet, reduce heat to medium. Add sliced onions and olive oil or spray. Cook for 5–7 minutes until caramelized. Add a splash of balsamic vinegar or Worcestershire if desired.
4Blend together all creamy herb sauce ingredients until smooth. Adjust seasoning as needed.
5Assemble each bowl with roasted potatoes, sautéed onions, and steak. Drizzle with creamy herb sauce and garnish with extra herbs if desired. • 3 medium (750g) russet potatoes, diced • 1 tablespoon (15g) olive oil • 1 teaspoon (3g) garlic powder • Salt and pepper, to taste • 2 tablespoons (10g) grated Parmesan • 567g (1.5 lbs) lean sirloin or flank steak, diced • Salt, pepper, garlic powder, to taste • ½ tablespoon (7g) olive oil, for searing • 1 medium (150g) yellow onion, thinly sliced • 1 teaspoon (5ml) olive oil or cooking spray • Optional: dash of balsamic vinegar or Worcestershire sauce • ½ cup (112g) non-fat Greek yogurt • ¼ cup (56g) low-fat cottage cheese • 1 tablespoon (15ml) lemon juice • 1 tablespoon (4g) chopped fresh parsley • 1 tablespoon (4g) chopped chives or green onion • ½ teaspoon (1.5g) garlic powder • Salt, to taste