YOUR SOLIN GENERATED RECIPE
Hearty Steak and Potato Bake
Sautéed lean sirloin steak strips served over a fluffy baked potato and topped with creamy Greek yogurt for a satisfying, protein-packed meal.
INGREDIENTS
4 oz Lean top sirloin steak
0.5 medium Russet potato
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
2 tbsp Plain nonfat Greek yogurt
1 tbsp Green onions
0.5 cup Broccoli florets
PREPARATION
Preheat your oven to 400°F (200°C) and scrub the potato clean.
Pierce the potato several times with a fork and bake directly on the oven rack for 45 to 55 minutes until the skin is crisp and the center is tender.
While the potato roasts, slice the sirloin steak into thin strips or bite-sized cubes.
Season the steak evenly with the sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 3 to 4 minutes, tossing occasionally, until browned and cooked to your desired level of doneness.
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
Slice the hot baked potato open, fluff the inside with a fork, and stuff with the steamed broccoli and seared steak.
Finish the dish by topping the potato with a dollop of Greek yogurt and a sprinkle of fresh green onions.