NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Beef top sirloin

0.5 medium Russet potato

0.25 cup Black beans

0.25 cup Sweet corn

0.25 cup Yellow onion

1 large Egg

1 cup Romaine lettuce

2 tbsp Plain Greek yogurt

2 tbsp Low-fat cottage cheese

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and dice the potato into 1/2-inch cubes.

• 2

  Toss the potato cubes on a baking sheet with 0.5 tsp olive oil and a pinch of salt and garlic powder.

• 3

  Roast the potatoes for 20-25 minutes until they are golden and crispy.

• 4

  Season the steak with salt, pepper, and garlic powder, then heat the remaining 0.5 tsp olive oil in a cast-iron skillet over medium-high heat.

• 5

  Sear the steak for 3-4 minutes per side for medium-rare, then let it rest for 5 minutes before slicing into thin strips.

• 6

  In the same skillet, sauté the diced onions, corn, and black beans for 3-4 minutes until warmed through and slightly charred.

• 7

  Whisk the Greek yogurt and cottage cheese together in a small bowl until smooth to create a high-protein crema.

• 8

  Fry the egg in a small non-stick pan to your preferred doneness, keeping the yolk runny if desired.

• 9

  Assemble the bowl by layering the lettuce, roasted potatoes, bean and corn mixture, and sliced steak, then top with the fried egg and a dollop of the yogurt crema.