STEAK & POTATOES MEAL PREP

July 11, 2020

STEAK & POTATOES MEAL PREP

Being raised in Montana, sometimes I just need a good steak! This Steak & Potatoes Meal Prep has the perfect flavor from the marinade, without overpowering the steak itself. My favorite way to eat steak is with asparagus and potatoes, but you can use any sides you like 😉 Try it with sweet potato fries, roasted Brussels sprouts, steamed green beans… the possibilities are endless!

Did you know? Leaner cuts of steak are lower in total calories and saturated fat. Leaner cuts include chuck shoulder, eye of round roast, flank steak, sirloin tip, top round, tri-tip, bottom round, and top sirloin steak… to name a few! Of course, grass-fed beef is higher in omega-3, too.

STEAK & POTATOES MEAL PREP

For this meal prep, I used tri-tip, which is probably my favorite steak. I marinated it for an hour using Worcestershire sauce, balsamic vinegar, and coconut aminos (can use soy or tamarind sauce). For extra flavor, I also added dijon mustard, granulated garlic, onion powder, black pepper, and kosher salt. The salt really helps pull the flavors into the meat, but is option if you’re on a low-sodium diet.

STEAK & POTATOES MEAL PREP

I also added a little avocado oil to help the steak retain moisture and smooth out sharp, acidic flavors from the Worcestershire and balsamic. Since there was oil in the marinade, I didn’t see the need to add any to the pan. I simply heated my well-seasoned cast iron pan over medium-high heat, then cooked the steaks for about 4-5 minutes per side for medium rare. Be sure to let the steaks “rest” before slicing! Simply let them sit for 10-15 minutes, and they won’t lose as much juice.

For the potatoes, I used an organic baby potato medley with gold, red, and purple potatoes! I halved or quartered the largest potatoes, then tossed them in avocado oil with a little black pepper, kosher salt, and rosemary. Then, I roasted them at 400 degrees F for 40-45 minutes or so.

STEAK & POTATOES MEAL PREP

For the asparagus, I simply trimmed the fresh stalks (I find the mid-sized stalks are the tastiest), and tossed them with avocado oil, black pepper, kosher salt, and grated parmesan. You can use vegan parmesan for a dairy-free version! The asparagus I also roasted at 400 degrees F, but only for about 15-20 minutes.

This whole meal only requires about an hour of prep time, and you get a steak house quality meal that will keep in the fridge up to a week in an airtight container!

STEAK & POTATOES MEAL PREP

Here’s the printable recipe for this Steak & Potatoes Meal Prep. I hope you’ll rate and comment below if you try it 😉

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