Serves 5
Directions
- 1Add adobo sauce, avocado oil, and the seasoning blend to a bowl.
- 2Add trimmed skirt steak and let marinate while preparing everything else.
- 3Dice up some potatoes (normal potatoes or sweet potatoes, either one works).
- 4Dice potatoes into small pieces and toss them in boiling water for about 5 minutes.
- 5Pat potatoes completely dry.
- 6Add oil and seasonings to the potatoes and mix.
- 7Throw the potatoes in the oven to roast at 400 degrees for 40 minutes.
- 8While the potatoes cook, take the steak out to the grill.
- 9Cook steak over super high heat for 1 and a half minutes on each side until you get a nice char and a perfect medium rare.
- 10Take the potatoes out of the oven. They should be looking like this.
- 11To level this up, make a honey chipotle sauce that is packed with protein and low in calories.
- 12Add 0% Greek yogurt, chipotle peppers, adobo sauce, hot sauce, garlic, honey, a handful of cilantro stems, salt and pepper to taste, and about 1 tablespoon of milk (or until desired consistency) to a blender.
- 13Blend until completely smooth.
- 14Assemble your bowls and enjoy.
Ingredients
- 24 oz skirt steak
- 3 tablespoons adobo sauce
- 1 tsp avocado oil
- 1 tablespoon coarse salt
- 1 tsp tajin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp black pepper
- 0.5 tsp cumin
- 1300 g russet potatoes
- 1 tablespoon avocado oil
- Kinder Carne Asada seasoning
- Simply Organic Umami Blends Sweet & Smoky
- Italian seasoning
- salt
- 250 g 0% Greek yogurt
- 3 chipotle peppers
- 1 tablespoon adobo sauce
- 1 tsp hot sauce
- 1 tsp garlic
- 2 tsp honey
- 1 handful cilantro stems
- salt and pepper
- 1 tablespoon milk
Equipment
bowlchopping boardpeelerknifepotstrainerpaper towelsbaking sheetblendermeasuring cup
Tips
- This recipe makes 5 servings that you can meal prep, so you can have a quick and easy high-protein lunch all throughout the week.
- Store frozen, microwave for 4-5 minutes to reheat.
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