Steak, Potato & Banana Power Plate

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss the cubed potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika or oregano if using. Spread on a rimmed baking sheet in a single layer. Roast 20–25 minutes until golden and tender, turning once.

2. 2

   While the potatoes roast, bring the steak to room temperature and pat dry. Season generously with salt and pepper.

3. 3

   Heat a heavy skillet (cast-iron if you’ve got it) over high heat until very hot. Add 1 tbsp olive oil and sear the steak 2–3 minutes per side for medium-rare (adjust time for thickness and doneness). For a 1-inch steak: 3 min per side gives medium-rare. Use the touch test or thermometer (130–135°F / 54–57°C for medium-rare).

4. 4

   Transfer steak to a cutting board and rest 5–7 minutes — don’t skimp. Resting locks juices and finishes cooking gently.

5. 5

   Make the quick yogurt sauce: stir the yogurt with the minced garlic, a pinch of salt, and a little black pepper. If you like brightness, mash a few banana slices into the yogurt for sweetness and extra potassium; reserve some banana slices for serving.

6. 6

   Slice the steak against the grain. Plate the roasted potatoes, steak slices, and banana slices. Spoon dollops of the garlic-banana yogurt alongside or drizzle over the steak for a savory-sweet contrast.

7. 7

   Eat immediately. This plate delivers fast and slow carbs plus protein and electrolytes — ideal after a tough session.