Steak with loaded potato

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Serves 2
RIBEYE
  • 2x Boneless ribeye steak
  • olive oil spray
  • Salt & black pepper
  • 1 tsp garlic powder
  • Lemon wedge for serving
LOADED BAKED POTATO
  • 2 medium russet potatoes
  • 1/4 cup reduced fat shredded cheddar cheese
  • 4 tbsp fat free greek yoghurt
  • 1 slice bacon, cooked and crumbled
  • 2 green onions, sliced
  • salt and pepper
  • pinch smoked paprika
ASPARAGUS
  • 1 bunch asparagus, ends trimmed
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • salt and black pepper
  • Lemon wedge

Back the potatoes: preheat oven to 200C, scrub potatoes, prick with a fork and bake for 45-50 mins until fork tender.
Roast asparagus: toss asparagus with 1 tsp olive oil, garlic, salt and papper. Spread on a backing sheet and roast for 12-15 mins.
Prepare steaks: pat ribeye dry and season both sides with salt and pepper and garlic powder. Lightly spray skillet or grill pan with olive oil and heat over medium-high. Cook steaks 3-4 mins per side and rest 5 mins, serve with lemon wedge.
Finish potatoes: slice potatoes open and fluff with a fork. Top each with 2 Tbsp greek yogurt, 2 tbsp reduced fat cheddar, half the crumbled bacon, green onions, salt, pepper and a pinch of paprika.
Serve: plate one steak with a loaded baked potato and generous serving of roasted asparagus. Squeeze lemon over steak and asparagus.

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