Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes until crispy, then toss with grated Parmesan while hot.

Season steak with salt, pepper, and garlic powder. Heat ½ tbsp olive oil in a skillet over medium-high heat and sear steak until desired doneness. Remove and let rest.

In the same skillet, sauté sliced onions in a bit of oil or cooking spray until soft and caramelized. Optionally add a splash of balsamic vinegar or Worcestershire.

For the sauce, blend together Greek yogurt, cottage cheese, lemon juice, parsley, chives, garlic powder, and salt until smooth.

Assemble each bowl with a layer of roasted potatoes, seared steak, and sautéed onions. Drizzle with creamy herb sauce and serve warm.