Steak and Sweet Potato Meal Prep
Prep time | 15 minutes
Cook time | 30-35 minutes
Category
Difficulty
serves
Lunch or Dinner
Easy
4
Ingredients
For the steak Sweet potato
- 600g quality beef steak, such as rump or sirloin
- 1½ tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder½ tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
01
Roast the sweet potato
Preheat the oven to 220 C (425F)
Peel the sweet potato if desired and cut into cubes around 2cm.
Toss on a large baking tray and toss with olive oil, smoked paprika, garlic powder, salt and pepper.
Spread out in a single layer.
Roast for 20-25 mins turning once halfway through, until golden on the outside and tender in the centre.
Peel the sweet potato if desired and cut into cubes around 2cm.
Toss on a large baking tray and toss with olive oil, smoked paprika, garlic powder, salt and pepper.
Spread out in a single layer.
Roast for 20-25 mins turning once halfway through, until golden on the outside and tender in the centre.
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02
Roast the Vegetables.
Add the broccoli, zucchini and capsicum to a second tray.
Drizzle with olive oil and season with salt and pepper.
Place in the oven during the final 12-15 mins of sweet potatoes.
You want vegetables roasted but slightly firm.
Drizzle with olive oil and season with salt and pepper.
Place in the oven during the final 12-15 mins of sweet potatoes.
You want vegetables roasted but slightly firm.
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03
Cook the steak
While the vegetables are roasting, take the steak out of the fridge and allow it to come closer to room temperature.
Pat dry, and season with smoked paprika, garlic powder, oregano, salt and pepper.
Heat a frying pan or cast-iron skillet over high heat.
Add the olive oil and sear the steak for 3-4 minutes per side depending on the thickness of the steak and preference for doneness.
Transfer to a board and rest for 5 -10 mins.
Once rested slice the steak against the grain. This helps with tenderness.
Pat dry, and season with smoked paprika, garlic powder, oregano, salt and pepper.
Heat a frying pan or cast-iron skillet over high heat.
Add the olive oil and sear the steak for 3-4 minutes per side depending on the thickness of the steak and preference for doneness.
Transfer to a board and rest for 5 -10 mins.
Once rested slice the steak against the grain. This helps with tenderness.
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04
Make the dressing and build your meals.
Whisk together the olive oil, lemon juice, Dijon mustard, parsley and black pepper.
Taste and adjust with a little extra pepper or lemon juice as required.
Divide the roasted veggies and sweet potatoes between 4 containers.
Add the sliced steak.
Keep the dressing in separate containers and pour over the meal when you're ready to eat.
Taste and adjust with a little extra pepper or lemon juice as required.
Divide the roasted veggies and sweet potatoes between 4 containers.
Add the sliced steak.
Keep the dressing in separate containers and pour over the meal when you're ready to eat.
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- 600g sweet potato
- 1 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Sea salt and black pepper
GREENS
- 300g broccoli
- 2 zucchini, sliced
- 1 red capsicum, sliced
- 1 tbsp extra-virgin olive oil
- Sea salt and Black pepper to taste
Notes: Don't overcook the meat, because you'll be reheating it again. Cook to medium rather than well done.
Competing in my first SLS carnival.
FRESH DRESSING
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly chopped parsley
- 1/2 tsp dijon mustard.
- Black pepper to taste
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