-
1. Toss the baby potatoes with the olive oil, smoked paprika, half of the salt and half of the black pepper until evenly coated.
220 g Baby potatoes, halved or quartered,
0.5 tsp Smoked paprika,
1 tsp Olive oil spray or oil,
0.4 tsp Salt,
0.2 tsp Black pepper
-
2. Air-fry the potatoes in a single layer at 200°C (400°F) for 18-22 minutes, shaking the basket halfway, until deep golden and crisp outside and tender inside.
-
3. While the potatoes cook, pat the sirloin steak cubes very dry and season with the remaining salt and black pepper. Mince the garlic.
180 g Sirloin steak, cut into 1-inch cubes,
0.4 tsp Salt,
0.2 tsp Black pepper,
2 clove Garlic
-
4. Heat the avocado oil in a skillet over high heat until just smoking. Sear the steak in a single layer for 1.5-2 minutes without moving, then toss and sear 1 more minute for medium.
180 g Sirloin steak, cut into 1-inch cubes,
1 tsp Avocado oil or neutral oil, for searing
-
5. Reduce the heat to low, add the butter and garlic, and toss for 30 seconds until fragrant but not browned. Transfer the steak to a plate and scrape the pan juices over it.
2 clove Garlic,
1 tsp Butter
-
6. In a small saucepan, whisk the cornstarch into the cold milk until smooth. Heat over gentle low heat, stirring constantly, for 2-3 minutes until slightly thickened and steaming, not boiling.
60 ml Milk,
0.5 tsp Cornstarch
-
7. Remove the pan from the heat, stir in the cheddar until melted, then let cool for 1 minute. Whisk in the Greek yogurt until smooth, and season with a pinch of salt if needed.
0.8 tsp Salt,
20 g Light sharp cheddar, freshly grated,
2 tbsp Plain nonfat Greek yogurt
-
8. Pack the crispy potatoes and steak bites into a meal-prep container, drizzle or serve the cheese sauce alongside, and garnish with parsley. Cool completely before sealing and refrigerate up to 3 days. Reheat gently, warming the sauce on low heat.
1 tsp Fresh parsley (garnish)
