Lean Steak & Roasted Veggie Power Bowls
High-protein steak and veggie meal prep with 38g protein per serving. Easy to batch cook and reheat for the week.
Ingredients
- 1.5 lbs grass-fed sirloin steak, trimmed of excess fat
- 1 cup plain nonfat Greek yogurt
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 medium bell peppers, cut into 1-inch chunks
- 2 medium zucchini, sliced into half-moons
- 1 lb Brussels sprouts, halved
- 8 oz cremini mushrooms, quartered
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 4 cups mixed green salad or arugula
- 1 tbsp fresh thyme leaves
- Fleur de sel for finishing
Instructions
- 1
Combine Greek yogurt, minced garlic, lemon juice, Dijon mustard, oregano, smoked paprika, salt, and black pepper in a bowl to create the marinade.
- 2
Pat the sirloin steak dry with paper towels, then coat both sides thoroughly with the yogurt marinade and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- 3
Toss bell peppers, zucchini, Brussels sprouts, and cremini mushrooms with olive oil, balsamic vinegar, fresh thyme, salt, and pepper in a large bowl until evenly coated.
- 4
Spread the vegetable mixture across two large sheet pans in a single layer, ensuring nothing overlaps.
- 5
Roast vegetables in a 425°F oven for 25-30 minutes, stirring halfway through, until caramelized and tender with golden-brown edges.
- 6
While vegetables roast, remove the steak from the refrigerator 15 minutes before cooking to bring it closer to room temperature.
- 7
Heat a cast-iron skillet over medium-high heat until it's smoking lightly, about 2 minutes.
- 8
Place the marinated steak in the hot pan and sear for 4-5 minutes per side for medium-rare doneness, resisting the urge to move it around — let it develop a flavorful crust.
- 9
Transfer the cooked steak to a cutting board and rest for 5 minutes to retain juices, then slice against the grain into 0.5-inch thick strips.
- 10
Divide the roasted vegetables evenly among four meal-prep containers, creating a bed for the steak.
- 11
Top each container with sliced steak and a handful of fresh mixed greens or arugula.
- 12
Finish with a pinch of fleur de sel and any pan juices drizzled over the top, then allow to cool before sealing and refrigerating.
- 13
Store in airtight containers for up to 4 days — reheat gently in a 350°F oven for 8-10 minutes until warmed through.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Grass-fed sirloin steak | Lean ground beef (93/7) formed into patties, or grass-fed ribeye if budget allows | Ground beef offers similar protein density at lower cost; ribeye provides extra satiety from fat. Both are widely available and meal-prep friendly. |
| Plain nonfat Greek yogurt marinade | Low-fat cottage cheese blended smooth with lemon juice and spices, or plain nonfat Greek yogurt mixed with 1 tbsp fish sauce for umami depth | Cottage cheese provides additional casein protein and creaminess; fish sauce adds savory depth without extra calories. Both boost protein further. |
| Mixed green salad or arugula | Cooked lentils (0.5 cup per serving) or additional roasted broccoli | Lentils add 9g plant-based protein per 0.5 cup serving, boosting total protein to 47g; broccoli adds fiber and phytonutrients while staying low-calorie. |
| Extra-virgin olive oil (2 tbsp for roasting) | Avocado oil or coconut oil spray (1 tbsp), then drizzle with 1 tbsp tahini mixed with lemon juice after cooking | Reduces saturated fat slightly while tahini adds 3g plant-based protein and creamy richness. Spray reduces overall oil needed. |
| Kosher salt and black pepper only | Add 1 tsp garlic powder, 0.5 tsp cayenne pepper, and 0.5 tsp smoked salt to the marinade | Deepens savory profile and adds complexity without extra calories. Cayenne boosts metabolism slightly. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 412 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 580mg |
| Carbohydrates | 22g |
| Fiber | 5g |
| Sugar | 4g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
