Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Season each side of the steaks with salt, pepper, and garlic powder. Allow the steak to sit at room temperature for 15 - 20 minutes before cooking.
- Peel the potatoes and cut into medium-seized pieces. Peel the carrots and cut into sticks. Remove the core from the fennel and cut into thin slices.
- Combine the carrots and fennel in a mixing bowl with a tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender and lightly browned. Remove from the oven and set aside.
- Fill a large pot 3/4 of the way with water. Bring to a boil and add the potatoes. Boil the potatoes for 10-13 minutes. Drain the water then return the potatoes to the pot. Add a quarter cup of milk, drizzle of olive oil, and season with salt and pepper to taste. Mash the potatoes, then set aside.
- If using a grill, preheat to medium heat. Add the steaks and rotate every 3-4 minutes until you reach your desired doneness. If using a skillet, heat a drizzle of olive oil over medium heat, cook the steak turning every 3-4 until you reach your desired doneness.
- Divide the cooked potatoes and roasted vegetables between six meal prep containers.
- Once the steak is cooked, let it rest for five minutes before slicing it into strips. Add the steak to the meal prep containers.
- Allow the meal prep containers to cool before refrigerating. Store in the refrigerator for up to four days. Reheat for at 350°F for 9-10 minutes in an oven-safe container.
Video
Notes
Wash your hands thoroughly before and after handling the meat and throughout the cooking process to prevent the spread of germs.
Follow recommended guidelines for internal cooking temperatures.
Outdoor Muscle food and cooking disclaimer.