Serves 5
Directions
- 1Dice a bunch of fresh peppers and onions.
- 2Season the diced vegetables with salt, pepper, and olive oil.
- 3Toss the seasoned vegetables on a baking sheet.
- 4Bake the vegetables at 400 degrees Fahrenheit for 25 minutes until soft.
- 5Prepare the skirt steak by seasoning it with salt, pepper, and garlic powder.
- 6Dice the seasoned skirt steak into super small pieces.
- 7Tenderize the diced steak.
- 8Prepare a high-protein cream sauce by adding cottage cheese, milk, low-fat mozzarella, Parmigiano Reggiano, salt, and garlic powder to a blender.
- 9Blend the sauce until completely smooth.
- 10Start cooking the steak over high heat in a pan.
- 11Once the steak is almost entirely cooked through, toss in the roasted vegetables.
- 12Remove the pan from heat entirely and pour the blended cream sauce over the steak and vegetables.
- 13Mix the steak, vegetables, and cream sauce until well combined.
- 14Add 1 pound (448g) of fully cooked pasta to the mixture.
- 15Mix until the pasta is completely combined with the sauce and other ingredients.
Ingredients
- 3 Red bell peppers
- 3 Poblanos
- 4 Jalapeños
- 1 Large onion
- 16 oz Skirt steak
- Salt
- Pepper
- Garlic powder
- 500 g 2% Cottage cheese
- 150 g 1% milk
- 40 g Low fat mozzarella
- 45 g Parmigiano reggiano
- 448 g Pasta
Equipment
Sheet panOvenCutting boardKnifeMeat tenderizerBlenderPanSpatula
Tips
- Every serving is 50g protein and only 15g fat.
- This recipe makes 5 servings that can be stored frozen and reheated in less than 5 minutes.
- Use skirt steak that has been trimmed lean of most exterior fat, or sub in chicken for an even leaner/lower calorie dish, or use lean ground beef.
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