A high-protein meal-prep pasta with seared flank steak, reduced beef bone broth, a creamy blended cheese sauce, Parmigiano Reggiano, and Gruyère.
900 g Lean Steak
900 g Penne pasta
2 pcs Onions
350 g Fat-free milk
120 g Light cream cheese
600 g Cottage cheese
80 g Parmesan cheese
100 g Gruyère
900 ml Beef stock
2 tbsp Avocado oil
1 tsp Dried thyme
Garlic powder
Salt
1 tbsp Black pepperSeason 900 g Lean Steak generously with Salt and lightly with Black pepper. Let it sit for a while.
Cook 900 g Penne pasta in a separate pot in salted boiling water until al dente, then drain. Adjust the timer according to the package instructions.
Dice 2 pcs Onions.
Heat 2 tbsp Avocado oil in a large pot over high heat.
Sear the Lean Steak on the first side until deeply browned.
Flip the Lean Steak and sear the second side until deeply browned.
Transfer the Lean Steak to a cutting board and let it rest while you prepare the sauce base.
Add the diced Onions to the same pot and deglaze with a little water.
Cook the Onions until browned.
Add 1 tbsp Black pepper, 1 tsp Dried thyme and Garlic powder.
Add 900 ml Beef stock and boil until fully reduced and thickened.
Blend 120 g Light cream cheese, 350 g Fat-free milk and 600 g Cottage cheese until smooth.
Reduce the sauce base to low heat and whisk in the blended cream sauce until combined.
Dice the rested Lean Steak.
Add the cooked Penne pasta, diced Lean Steak, and 80 g Parmesan cheese, then mix well.
Add 100 g Gruyère (shredded) and mix again.
Cover and cook on low for 15 minutes until thickened.
Portion into meal-prep containers and cool before storing.
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