A hearty, balanced plate featuring garlic-seared steak slices, jammy eggs, roasted cherry tomatoes and sweet potatoes, sharp cheese, crispy bacon, and creamy cottage cheese—ideal for a high-protein, low-carb meal that doesn’t compromise on flavor or satisfaction. This power plate is perfect for lunch, dinner, or post-workout refueling.

Why You’ll Love This Recipe

High in protein and full of satisfying textures
Combines savory steak, rich eggs, and roasted vegetables
Balanced macros—ideal for low-carb and high-protein eating plans
Simple to prepare, yet nutrient-dense and flavorful
Great for meal prep or a nourishing one-plate dinner
Naturally gluten-free and customizable to your dietary needs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 oz sirloin or ribeye steak
1 tablespoon olive oil
2 garlic cloves, finely chopped
Salt and black pepper to taste

For Roasted Veggies:

1 cup cherry tomatoes
1 small sweet potato, sliced into wedges
1 tablespoon olive oil
Salt and pepper

Other Components:

2 large eggs
2 slices sharp cheese (e.g., manchego or cheddar)
1 slice crispy bacon
1/2 cup cottage cheese
Fresh cracked black pepper for garnish

Directions

Roast the Veggies: Preheat oven to 400°F (200°C). Toss sweet potato wedges with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once.
Toss cherry tomatoes with remaining oil, salt, and pepper. Roast on a separate pan for 15–20 minutes, or until softened and slightly caramelized.
Cook the Eggs: Boil eggs for 7 minutes for jammy yolks. Transfer to ice water immediately. Once cool, peel and slice in half.
Sear the Steak: Pat steak dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear steak for 2–3 minutes per side for medium-rare. Add chopped garlic during the final minute. Rest for 5 minutes before slicing thinly.
Assemble the Plate: Arrange steak slices, roasted vegetables, halved jammy eggs, cheese slices, crispy bacon, and cottage cheese on a serving plate. Garnish with fresh cracked black pepper and serve warm.

Servings and timing

Servings: 1
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 520 kcal per serving

Variations

Vegetarian: Replace steak and bacon with grilled portobello mushrooms or tempeh.
Low-Fat Option: Use turkey bacon and low-fat cottage cheese.
Add Greens: Include arugula or spinach for added fiber and color.
Different Cheese: Swap with blue cheese crumbles or goat cheese for bold flavor.
Egg Style: Try poached or soft-boiled eggs if preferred over jammy eggs.

Storage/reheating

Storage: Store each component separately in airtight containers for up to 3 days.
Reheating: Gently reheat steak and vegetables in a skillet over medium heat. Avoid microwaving eggs and cheese to preserve texture.
Meal Prep Tip: Prepare and portion all ingredients in advance; assemble fresh for best texture.

FAQs

Can I use a different cut of steak?

Yes, flank steak or strip steak are also excellent options. Adjust searing time based on thickness.

What’s the best way to get jammy eggs?

Boil eggs for 7 minutes, then place them in ice water immediately. Peel once cool for perfect centers.

Is this recipe keto-friendly?

It is relatively low in carbs, but for strict keto, reduce or omit sweet potatoes.

Can I use store-bought roasted veggies?

Yes, but fresh roasted vegetables offer better flavor and texture.

What’s a good substitute for cottage cheese?

Greek yogurt or ricotta cheese can be used for a similar creamy component.

Can I cook the steak in advance?

Yes, cook and slice in advance, but avoid overcooking during reheating. Warm in a skillet for best results.

Can I meal prep this for multiple days?

Absolutely. Prepare components in bulk and store separately. Assemble fresh for each serving.

Is bacon necessary?

No, it adds flavor but can be omitted or replaced with a vegetarian alternative.

What makes this a “power plate”?

It’s a high-protein, low-carb, nutrient-dense meal combining multiple food groups into one balanced dish.

How do I ensure the steak is tender?

Do not overcook and let it rest after searing. Slicing against the grain also helps retain tenderness.

Conclusion

The Seared Steak & Roasted Veggie Power Plate is a nourishing, flavorful dish that brings together clean proteins, vibrant vegetables, and hearty textures in a single satisfying plate. Whether you’re aiming for a low-carb lifestyle or just want a wholesome, filling meal, this recipe delivers balance, bold taste, and simplicity in every bite.

Seared Steak & Roasted Veggie Power Plate

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Author: Mari
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 1 serving 1x
Category: Main Course
Method: Roasting, Searing, Boiling
Cuisine: American

Instructions

Roast Veggies: Preheat oven to 400°F (200°C). Toss sweet potatoes and cherry tomatoes separately with olive oil, salt, and pepper. Roast sweet potatoes for 25–30 minutes and cherry tomatoes for 15–20 minutes, or until caramelized.
Cook Eggs: Boil eggs for 7 minutes for jammy centers. Transfer to ice water, peel, and slice in half.
Sear Steak: Pat steak dry, season with salt and pepper. Heat olive oil in a pan over high heat. Sear steak 2–3 minutes per side for medium-rare. Add chopped garlic during last minute. Let rest 5 minutes, then slice.
Assemble Plate: Arrange steak slices, roasted veggies, halved eggs, bacon, cheese, and a scoop of cottage cheese on a plate. Finish with cracked black pepper.