Steak Meal Prep Bowls

Ingredients

• 2 lbs Swift Beef Flank Steak
• 2 tbsp olive oil
• 1 tbsp steak seasoning
• 1½ lbs baby potatoes
• 2 cups cooked rice
• 5 cups spring mix or mixed greens
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• Salt and black pepper, to taste
• Optional: your favorite vinaigrette for serving

Instructions

1. Preheat oven to 425°F.
2. Halve the baby potatoes and toss with 1 tablespoon olive oil, salt, pepper, and your favorite seasoning. Spread on a baking sheet and roast for 25–30 minutes, or until golden and fork-tender.
3. Pat the flank steak dry and drizzle with the remaining olive oil. Season generously on both sides with steak seasoning.
4. Heat a large skillet or grill pan over medium-high heat. Cook the steak for 4–6 minutes per side, depending on thickness, until it reaches your desired doneness. For medium-rare, cook to an internal temperature of 130–135°F.
5. Transfer steak to a cutting board and let rest for 10 minutes before slicing thinly against the grain.
6. Prepare rice according to package directions if not already cooked.
7. Divide rice, roasted potatoes, mixed greens, tomatoes, and cucumber evenly among meal prep containers.
8. Top each container with sliced steak and refrigerate until ready to enjoy.