Description
Enjoy a rich and satisfying garlic butter steak & roasted veggie bowl—a high-protein meal prep recipe packed with bold flavor and wholesome ingredients.
Ingredients
- 2 ribeye or sirloin steaks (200–250g each)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary (optional)
- Salt and black pepper
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 red onion, wedged
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1 cup cooked brown rice or quinoa
- Optional: avocado, lemon juice, feta, parsley
Instructions
1. Preheat oven to 200°C (400°F).
2. Toss vegetables with olive oil, paprika, oregano, salt, and pepper. Spread on a baking sheet.
3. Roast vegetables for 25–30 minutes, flipping halfway through.
4. Bring steak to room temperature and season with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat and sear steak for 3–5 minutes per side.
6. Reduce heat and add butter, garlic, thyme, and rosemary. Baste steak with melted butter.
7. Remove steak and let it rest for 5 minutes, then slice against the grain.
8. Assemble bowl with rice or greens, roasted vegetables, and sliced steak.
9. Add optional toppings and serve immediately.
Notes
- Let steak rest before slicing to keep it juicy.
- Cut vegetables evenly for consistent roasting.
- Use quinoa or greens for a lighter option.
- Store in airtight containers for up to 4 days for meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg