This steak and potatoes meal hits all the right spots. It's protein-packed, filling, and right around 1000 calories. It's simple to make with just a few ingredients but big on flavour and class.
WHY THIS RECIPE IS GREAT
In my opinion, this is the ultimate high protein, balanced meal. It doesn't get much better than this.
This steak, veg and potatoes recipe is one of my go-to meals when I need something that ticks all the boxes. The combination of juicy steak with crispy potatoes gives you that perfect balance of protein and carbs.
What I love most about this recipe is how straightforward it is. Just a few quality ingredients, minimal prep work, and you've got a complete meal that will keep you full and satisfied.
It's also really easy to scale up if you're cooking for others. Plus you can prepare the potatoes and broccoli in bulk if you want leftovers for the next day; all you need is a handful of minutes to fry up a fresh steak.
INGREDIENTS IN STEAK, VEG & POTATOES
STEAK
I like to use a nice 250g ribeye or sirloin steak, about 1 inch thick. This gives you plenty of protein while still keeping the calories in check. Try to get a cut with a bit of fat for extra flavour.
MARIS PIPER POTATOES
Maris Pipers are perfect for this recipe. They get nice and fluffy inside while crisping up beautifully on the outside. We're using 500g, which might seem like a lot, but they're a great source of energy.
BROCCOLI
A decent portion of broccoli (about 200g) adds fibre, vitamins and some colour to the plate. It also helps fill you up without adding many calories.
OLIVE OIL
Just enough to roast the potatoes and cook the steak properly. I use about 15-20ml (1-1.5 tablespoons) total.
GARLIC
A few cloves of crushed garlic add tons of flavour to both the potatoes and when used to finish the steak.
INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN
The breakdown below is for one serving to keep things simple.
- 250g steak (ribeye or sirloin)
- 500g Maris Piper potatoes
- 200g broccoli
- 15ml olive oil (1 tablespoon)
- 3 cloves of garlic
- Salt and pepper to taste
| CALORIES | 1010kcal |
| PROTEIN | 92g |
| FAT | 37g |
| CARBS | 100g |
HOW TO MAKE STEAK, VEG & POTATOES
- Preheat your oven or air fryer to 210°C (fan 180°C).
- Wash the potatoes and cut them into chunks about 3-4cm. You can peel them if you want, but I like to keep the skin on for extra nutrients.
- Boil the potato chunks in salted water for about 8-10 minutes (or microwave for same time) until they're starting to soften but not falling apart.
- Put 10ml (2 teaspoons) of olive oil in a roasting tray (or air fryer), add the potatoes, 2 crushed garlic cloves, and a pinch of salt. Toss to coat.
- Roast the potatoes for 20-30 minutes, turning once halfway through.
- When the potatoes have about 15 minutes left, take your steak out of the fridge to come to room temperature.
- Cut the broccoli into florets and set aside.
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- Heat 5ml (1 teaspoon) of olive oil in a heavy pan on high heat until almost smoking. Add the steak to the pan and cook for 2-3 minutes on each side for medium-rare.
- Add 1 crushed garlic clove and a tiny bit more oil in the last minute, spooning the garlic-infused oil over the steak.
- Remove the steak and let it rest for 5 minutes.
- While the steak is resting, steam, boil or microwave the broccoli for 4-5 minutes until just tender.
- Slice the steak against the grain, then serve with the roasted potatoes and broccoli.
TIPS AND TRICKS FOR THE BEST RESULTS
Pat your steak dry before cooking and let it come to room temperature. This is a small step but makes a huge difference as it helps you get a proper sear rather than steaming the meat.
Let your steak rest. I know it's tempting to cut into it straight away, but giving it 5 minutes to rest means the juices redistribute through the meat instead of ending up on your plate.
Don't overcook the broccoli. Slightly crisp broccoli not only tastes better but also retains more nutrients than turning it into mush.
Par-boiling or microwaving the potatoes before roasting is key. It's what gives you that perfect crispy outside and fluffy inside. It also means they cook quicker. Don't skip this step.
WHAT TO SERVE WITH STEAK, VEG & POTATOES
This meal is pretty complete on its own, but if you want to add more to it or change things up, here are some suggestions:
- Add some sautéed onions and mushrooms on top of the steak
- Make a quick garlic parsley butter to melt over the steak
- Swap broccoli for asparagus or green beans
- Add a simple side salad with a light balsamic dressing
- Serve with some peppercorn sauce if you have extra calories to spare
- Roast some cherry tomatoes alongside the potatoes for extra flavour and sweetness
As with all recipes, feel free to adjust portions based on your specific calorie and macro needs. You can easily reduce the potatoes, or change the cut of steak depending on your goals.