Steak and Potato Bowls

• •
  1400 g Potato, White, Boiled, No Skin, chopped
• •
  44 oz Beef Sirloin, Top
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  1 Taco Seasoning, Packet (E.G. Old El Paso)(28g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  2 cup Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

• •
  0.7 oz Fat-Free Cheddar Cheese

Instructions

1. 1Cut the white potatoes into ¾-inch cubes, spread evenly on a large baking sheet, drizzle lightly with oil, and season with salt and pepper. Bake at 400°F for 30–35 minutes, stirring halfway through, until golden brown and fork-tender.
2. 2Pat the top sirloin steak dry with paper towels and season evenly on both sides with the taco seasoning packet and additional salt and pepper.
3. 3Heat a cast-iron skillet or oven-safe pan over medium-high heat for 2 minutes until very hot, then sear the steak for 3–4 minutes per side until the internal temperature reaches 130–135°F for medium-rare, with a well-browned crust on each side.
4. 4Transfer the steak to a cutting board and let rest for 5 minutes, then slice against the grain into bite-sized pieces.
5. 5In a large bowl, combine the cottage cheese with a pinch of salt and pepper and stir until smooth and creamy.
6. 6Once the potatoes are tender and golden, remove from the oven and fold the cottage cheese mixture gently into the warm potatoes until evenly coated.
7. 7Top each portion with the sliced steak and sprinkle the cheddar cheese evenly over the top.
8. 8Divide the steak and potato mixture evenly into 7 airtight containers while hot, allowing them to cool to room temperature before sealing and refrigerating.