High Protein Steak and Sweet Potato Meal Prep

Ingredients

• 2 lbs top sirloin steak, 1 inch thick
• 2 large sweet potatoes (about 2 lbs), cut into 1/2-inch cubes
• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 2 tsp kosher salt, divided
• 1 tsp black pepper
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Lemon wedges, for serving

Instructions

1. 1

   Preheat the oven to 425°F and line two sheet pans with parchment.

2. 2

   Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread on one sheet pan and roast 25–30 minutes, flipping halfway, until caramelized at the edges and tender inside.

3. 3

   Toss the green beans with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread on the second sheet pan and roast the final 12 minutes alongside the sweet potatoes until blistered and crisp-tender.

4. 4

   While the veggies roast, pat the steak completely dry — this is the #1 trick to a real crust. Combine smoked paprika, garlic powder, onion powder, cumin, the remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Rub all over the steak.

5. 5

   Heat a large cast-iron skillet over high heat until smoking. Add the remaining 1 tablespoon olive oil. Sear the steak 3–4 minutes per side for medium-rare (130°F) or 4–5 minutes for medium (140°F).

6. 6

   In the last 60 seconds, add the butter, minced garlic, and thyme. Tilt the pan and spoon the foaming garlic-thyme butter over the steak.

7. 7

   Transfer steak to a cutting board and rest 8 minutes — non-negotiable for juicy slices. Slice thinly against the grain.

8. 8

   Divide steak, sweet potatoes, and green beans among 5 meal-prep containers. Tuck a lemon wedge into each (a squeeze right before eating wakes everything up).