Garlic Herb Steak & Parmesan Potato Bowls

• 3  - russet potatoes
• 1 tablespoon - olive oil
• 1 teaspoon - garlic powder
• ⅛  - Salt & pepper
• 2 tablespoon - Parmesan cheese
• 1 ½ pound - lean sirloin or flank steak
• ⅛  - Salt, pepper, garlic powder
• ½ tablespoon - olive oil
• 1  - yellow onion
• 1 teaspoon - olive oil or cooking spray
• ⅛ dash - balsamic vinegar or Worcestershire
• ⅛  - For the Creamy Herb Sauce
• ½ cup - nonfat Greek yogurt
• ¼ cup - low-fat cottage cheese
• 1 tablespoon - lemon juice
• 1 tablespoon - fresh parsley
• 1 tablespoon - chives or green onion
• ½ teaspoon - garlic powder
• ⅛  - Salt

Instructions

1. 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.
2. 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.
3. 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.
4. For the sauce, blend together Greek yogurt, cottage cheese, lemon juice, parsley, chives, garlic powder, and salt until smooth.
5. Assemble each bowl with a layer of roasted potatoes, seared steak, and sautéed onions. Drizzle with creamy herb sauce and serve warm.