Grilled Steak and Loaded Sweet Potato
A bodybuilder classic done right—perfectly grilled New York strip steak paired with a loaded sweet potato for the ultimate muscle-building dinner.
PROTEIN 46g
CALORIES 456
P:E RATIO 10.1
TIME 30m
YIELD 2
P:E 10.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 New York strip steaks (about 225g / 8 oz each) FLAVOR
2 medium sweet potatoes (about 200g each) CARB BASE
2 tablespoons plain Greek yogurt DAIRY
1 tablespoon olive oil FLAVOR
1 teaspoon garlic powder FLAVOR
1 teaspoon smoked paprika FLAVOR
1/2 teaspoon salt FLAVOR
1/2 teaspoon black pepper FLAVOR
2 tablespoons sliced green onions FLAVOR
1 tablespoon butter DAIRY
MEAL PREP LOGISTICS
- Storage: Store steak and sweet potato separately in the fridge for up to 3 days.
- Batching: Take steaks out of the fridge 30 minutes before grilling for more even cooking.
- Reheat: Reheat steak gently in a skillet over medium-low heat for 2 minutes per side. Microwave sweet potato for 60-90 seconds.
EXECUTION STEPS
01
HIGH HEAT SEAR
Pierce sweet potatoes with a fork and microwave for 8-10 minutes until tender, flipping halfway. (Or bake at 400°F for 45 minutes.)
02
THE MACRO PREP
Season steaks generously with olive oil, garlic powder, smoked paprika, salt, and pepper.
03
THE MACRO PREP
Preheat grill to high heat (450-500°F). Grill steaks for 4-5 minutes per side for medium-rare, or to your preferred doneness.
04
THE ASSEMBLY
Remove steaks and let rest for 5-8 minutes on a cutting board.
05
STEP 5
Split open each sweet potato and fluff the inside with a fork. Add butter, a dollop of Greek yogurt, and green onions.
06
STEP 6
Slice steaks against the grain and serve alongside the loaded sweet potatoes.