714
CALORIES
64.8
PROTEIN (G)
44
CARBS (G)
31.6
FAT (G)
8.9
FIBRE (G)
Method
Coat the sirloin with half the salt, Italian herbs, chilli flakes, garlic granules, onion powder, dried parsley, smoked paprika and 30 g olive oil. Set aside while preparing the vegetables.
Toss the potatoes, red onion, broccoli and red pepper with the remaining vegetable seasonings, 50 g Parmesan and 15 g olive oil.
Roast or air-fry at 180°C for 20–24 minutes, turning once, until the potatoes are tender and lightly crisp.
Melt 20 g light spread in a hot frying pan. Sear the steak bites in a single layer for 3–4 minutes per side, working in batches. Add the chopped garlic and fresh parsley near the end, then rest the steak.
Lower the heat. Melt the remaining 10 g light spread, briefly toast the remaining sauce seasonings, then stir in the milk, soft cheese and remaining 40 g Parmesan until smooth.
Simmer gently for 2–3 minutes. Divide the roasted vegetables into five equal portions, add the steak and finish with the measured sauce.
ALLERGENS
Contains milk from the spread, milk, soft cheese and Parmesan. Check every seasoning blend and packaged dairy label. The high Parmesan and added-salt quantities also make sodium worth reviewing before publication.
STORAGE & REHEATING
Cool promptly, portion into covered containers and refrigerate. Use within 2 days unless your documented food-safety procedure specifies otherwise. Reheat until piping hot; steak may cook further during reheating.
COACH NOTE
A high-protein but energy-dense meal. The recalculated value is higher than the source claim because the full quantities of oil, spread, Parmesan and creamy sauce are counted. Portion to the wider day rather than assuming it is automatically a fat-loss meal.
EQUIPMENT
Large mixing bowl, lined baking tray or air fryer, large frying pan, saucepan or deep sauté pan, chopping board, sharp knife and five meal-prep containers.
PRACTICAL ADJUSTMENTS
For a leaner variation, use chicken breast, reduce the oil to 20 g total, halve the Parmesan or serve the sauce separately. Reduce the original salt quantity to taste, particularly when using Parmesan. For a milder dish, reduce the chilli flakes; broccoli can be exchanged for another measured non-starchy vegetable. Recalculate after changes.
FREEZER GUIDANCE
Freeze the cooked steak, potatoes and vegetables separately from the sauce where possible. Defrost thoroughly in the fridge and reheat until piping hot. The dairy sauce may split slightly and the potatoes may soften.
DIETARY SUITABILITY
As written: contains beef and milk; not suitable for vegetarians or vegans.
Vegetarian: replace the sirloin with a suitable plant-based steak alternative and use vegetarian hard cheese.
Vegan or dairy-free: also use dairy-free milk, spread, cream-cheese alternative and vegan hard-cheese alternative.
Gluten-free: check every seasoning blend and packaged dairy alternative is specifically suitable.
Recalculate the nutrition after substitutions.