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Seared Steak & Roasted Veggie Power Plate

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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—perfect for a high-protein, low-carb meal.

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. Cook Eggs: Boil eggs for 7 minutes for jammy centers. Transfer to ice water, peel, and slice in half.
  3. 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.
  4. 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.

Notes

  • Use a meat thermometer to ensure your preferred steak doneness.
  • Substitute bacon with turkey bacon or omit for a lower-fat version.
  • Sweet potatoes can be swapped with roasted carrots or turnips for variation.
  • Meal prep friendly—store components separately and assemble before serving.

Nutrition

Find it online: https://yumfoodusa.com/seared-steak-roasted-veggie-power-plate/