A simple high-protein dinner with plenty of flavor and just enough plants to bring balance to the plate. Lean sirloin delivers the protein, while charred broccoli and creamy avocado add fiber without loading the meal with carbohydrates. A fresh chimichurri ties everything together.
| PREP TIME | COOK TIME | TOTAL TIME |
|---|---|---|
| 15 min | 15 min | 30 min |
YIELD: 2 Servings
Ingredients
For the Sirloin
- 2 sirloin steaks, about 8 oz
- 1 tbsp olive oil
- Flaky sea salt
- Freshly ground black pepper
For the Chimichurri
- ½ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 garlic clove, finely minced
- 1 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes, or to taste
- Sea salt and freshly ground black pepper
For the Sides
- 1 large head broccoli, cut into long florets
- 1 ripe avocado, sliced
- 1 tbsp olive oil
- ½ lemon
- Sea salt and freshly ground black pepper
How to Make It
- Make the chimichurri by combining the parsley, cilantro, garlic, oregano and red pepper flakes. Stir in the red wine vinegar and olive oil. Season with salt and pepper and leave to sit while you prepare the rest of the meal. Giving it 15–20 minutes allows the flavors to come together.
- Remove the steaks from the refrigerator about 45 minutes before cooking and pat them dry. Rub lightly with olive oil and season generously with salt and pepper.
- Heat a cast-iron pan or grill until very hot. Cook the steaks for approximately 4 minutes per side, depending on thickness and desired temperature. Using a meat thermometer, aim for an internal temperature of 125°F before removing from the heat for medium-rare. For medium to medium-well, target 130–135°F internal temperature before removing from the heat.
- Transfer the steaks to a board and let them rest for 10–15 minutes before slicing against the grain. Remember the carryover cooking will take the internal temperature up to 135–145°F depending on your desired doneness while your steak is resting, so resting the steaks is very important.
- Toss the broccoli with olive oil, salt and pepper. Roast at 425°F for 12–15 minutes, turning once, until tender with dark, crispy edges. Alternatively, cook it directly on the grill alongside the steak.
- Arrange the sliced sirloin with the charred broccoli and avocado. Squeeze lemon over the broccoli and avocado, season with a little flaky salt, and generously spoon the chimichurri over the steak.
Sirloin gives you a generous serving of complete protein without the higher fat content of some other steak cuts. Broccoli and avocado add approximately 10 grams of fiber combined, depending on portion size. Avocado is high in healthy fats while keeping the overall meal relatively low in carbohydrates.
The result is exactly what I look for in a high-protein meal: quality protein at the center, fiber-rich whole foods alongside it, healthy fats, and plenty of flavor.
