1,200 Kcal Bodybuilding Meal Titan Steak &Amp

Let's Cook

1. Step 1.

   Preheat the oven to 210°C / 410°F. Cut the baby potatoes into bite-sized pieces, about 2–3 cm chunks, so they roast evenly.

2. Step 2.

   In a large bowl, toss the potato pieces with 10 g of the olive oil, smoked paprika, dried oregano, salt, and black pepper until well coated. Spread them in a single layer on a baking sheet, ensuring they aren't crowded.

3. Step 3.

   Roast the potatoes for 25–30 minutes, turning halfway through with a spatula, until they are golden brown and crispy on the outside and tender inside.

4. Step 4.

   While the potatoes roast, prepare the broccoli and asparagus by trimming any tough ends and cutting the broccoli into even florets.

5. Step 5.

   After the potatoes have roasted for about 15 minutes, add the broccoli florets and asparagus to the baking sheet, toss gently with the potatoes, and continue roasting for the final 12–15 minutes, until the vegetables are tender and slightly charred at the edges.

6. Step 6.

   While the vegetables finish roasting, season the steak generously on both sides with salt, black pepper, minced garlic, and a pinch of chili flakes. Let the steak sit at room temperature for a few minutes to take off the chill.

7. Step 7.

   Heat a heavy frying pan (cast iron or stainless steel) over high heat until it's very hot and a drop of water sizzles immediately. Add the steak and cook for approximately 3–5 minutes per side, depending on thickness and desired doneness, without moving it to develop a good crust. For medium-rare, aim for an internal temperature of about 54°C / 130°F.

8. Step 8.

   Remove the steak from the pan and transfer it to a cutting board. Allow it to rest for 5–8 minutes before slicing; this lets the juices redistribute so the meat stays juicy.

9. Step 9.

   While the steak rests, make the sauce. In a small bowl, combine the Greek yogurt, finely grated Parmesan, lemon juice, remaining minced garlic (from the 2 cloves), and a little black pepper. Stir until smooth and creamy; if it's too thick, add a teaspoon of water to loosen.

10. Step 10.

    Once the potatoes and vegetables are done roasting, transfer them to a large bowl. Slice the rested steak against the grain into thin strips and arrange over the vegetables. Add the sliced avocado. Drizzle the garlic-Parmesan yogurt sauce over the bowl. Finish with the remaining 5 g olive oil, chopped fresh parsley, and a sprinkle of chili flakes. Serve immediately.