🥩 Steak and Veg

A fresh, satisfying dinner plate that feels elevated but still easy to pull together on a weeknight. The steak, roasted sweet potato, and greens are a simple combination that can be swapped around depending on what’s in the fridge.

Use asparagus, green beans, or broccoli instead of broccolini, swap the sweet potato for fries or regular roasted potato, and change the chimichurri to a mustard sauce, salsa verde, or simple lemon butter.

It’s meant to be flexible, bright, and filling — a great meal for one or two people with plenty of fresh flavour.

Steak and vegetables

Servings

1 serving

Quick Stats

⏱ 30–40 mins • 💪 High Protein • 🍽 Base: 1 serving

Ingredients

Method

  1. Roast sweet potato:
    Cut into chunks, season, and roast at high heat until crispy outside and soft inside. This provides your slow-digesting carbohydrate base.
  2. Prepare chimichurri:
    Mix parsley, garlic, olive oil, vinegar, and salt. Let it sit so flavours meld while you cook the rest.
  3. Cook the steak properly:
    Season generously and sear in a very hot pan. Cook to preferred doneness, then rest for 5–10 minutes — this is essential for juice retention.
  4. Cook broccolini:
    Lightly steam or blanch first, then finish in a hot pan with garlic for flavour and texture.
  5. Assemble plate:
    Slice steak against the grain. Serve with roasted sweet potato, broccolini, and spoon over chimichurri.

Key Nutrients & Benefits

High-quality protein from steak supports muscle growth and recovery, sweet potato provides slow-release carbohydrates and potassium, while chimichurri delivers antioxidants and healthy fats from olive oil.

Macros (approx per serve)

Smart Swaps & Variations