Name: Steak and broccoli baked potato
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 5 oz beef top sirloin steak, patted dry and cut into 1-inch cubes; 5 oz broccoli florets, chopped small; 1 tsp extra virgin olive oil; 1/4 cup nonfat cottage cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1/2 cup water; 1 tsp lemon juice; 1 tbsp fresh chives, finely chopped

Instructions

Prep 10 min · Cook 50 min

Preheat the oven to 400°F. Pierce the potato several times with a fork and place it on a half-sheet pan. Bake for 45 to 50 minutes until the skin is crisp and a knife slides easily into the center.
While the potato bakes, bring water to a boil in a small pot with a steamer basket. Add the broccoli, cover, and steam for 5 to 6 minutes until tender and bright green. Season with a pinch of the salt.
In a small bowl, stir together the cottage cheese and lemon juice. Set aside for assembly.
Heat the olive oil in a skillet over medium-high heat. Season the steak cubes with half the salt, the black pepper, and the garlic powder. Add the steak to the skillet and cook for 2 minutes, flip, and cook for 2 minutes more until browned and cooked through. Done when opaque in the center, 145°F.
Split the baked potato open and fluff the inside with a fork. Season the potato flesh with the remaining salt. Top with the cottage cheese mixture, then pile on the steamed broccoli and seared steak cubes. Garnish with chopped chives.

Nutrition

Ingredients

Instructions

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