Baked Potato with Steak and Creamy Dip and Asparagus
Fuel your muscles with this power-packed Baked Potato with Steak and Asparagus. A delicious, high-protein meal designed for muscle building, offering lean protein, complex carbs, and vibrant greens for sustained energy and recovery. Simple to make, incredibly satisfying.
Preparation
1
Preheat your oven to 200°C (400°F).
2
Wash the potato thoroughly, prick it several times with a fork, and place it directly on the oven rack. Bake for 45-60 minutes, or until it is tender when squeezed.
3
While the potato bakes, prepare the asparagus by snapping off the woody ends. Toss the asparagus lightly with half of the olive oil, a pinch of salt, and a dash of black pepper.
4
Season the steak generously on both sides with salt and black pepper.
5
Mince the garlic and finely chop the fresh parsley. In a small bowl, combine the Greek yogurt, minced garlic, chopped parsley, and a pinch of salt and black pepper to create the creamy dip. Stir well.
6
About 15-20 minutes before the potato is done, heat the remaining olive oil in a skillet over medium-high heat. Sear the steak for 3-5 minutes per side for medium-rare, or to your preferred doneness. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
7
If roasting, add the seasoned asparagus to the oven during the last 15-20 minutes of the potato's cooking time, alongside the potato. Alternatively, quickly sauté the asparagus in the same skillet used for the steak for 3-5 minutes until tender-crisp.
8
Once the potato is cooked, carefully slice it open lengthwise, fluff the inside with a fork. Slice the rested steak into desired portions.
9
Top the baked potato with the sliced steak, roasted or sautéed asparagus, and a generous dollop of the creamy yogurt dip. Serve immediately.
Nutrational Values per serving
107
kcal
10g
protein
10g
carbs
3g
fat