Healthy
Steak Plate
A simple, satisfying weeknight dinner featuring a perfectly seared skirt steak alongside fresh zucchini, tomato, garlic, and a roasted sweet potato. With minimal ingredients and just 15 minutes of prep and cooking time, this is proof that a nutritious meal doesn’t have to be complicated.
This recipe earns its place on the Ajenda table because it keeps things simple without sacrificing nutrition or flavor. A portion of skirt steak provides protein, while zucchini, tomato, garlic, and roasted sweet potato round out the plate with vegetables and fiber. It’s an easy combination you can rely on when you want a balanced, satisfying meal without overthinking dinner.
Ingredients:
- 1 tsp extra-virgin olive oil
- 3 oz skirt steak, trimmed
- Salt and pepper to taste
- 1 zucchini, sliced
- 1 tomato, chopped
- 1 garlic clove, sliced
- 1 roasted sweet potato
Directions:
Heat oil in a medium skillet over medium-high heat.
Season steak with salt and pepper. Add to the skillet and cook until browned and cooked to your desired doneness, about 3 minutes per side for medium-rare. Transfer to a plate.
Add zucchini, tomato, and garlic to the skillet and season. Toss until tender, 3–5 minutes, adding a splash of water if needed.
Serve with the steak and sweet potato.
Nutritional Information
- Calories: 360
- Protein: 23 g
- Fiber: 7 g
- Calcium: 50 g
