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The "Perfect Pair" Steak with Roasted Beet & Goat Cheese Mash

A Valentine’s meal that fuels your gains and looks the part.

This dish is visually stunning, packed with iron for energy, and utilizes nitrates from beets to improve blood flow—perfect for those crushing their Week 4 strength goals.

  • Prep time: 15 mins

  • Cook time: 20 mins

  • Servings: 2

  • Protein per serving: ~48g


Ingredients


The Protein:

  • 2 (6oz) Lean Filet Mignons or Top Sirloin steaks (room temperature)

  • 1 tbsp Avocado oil (high smoke point)

  • 2 cloves Garlic, smashed

  • 2 sprigs Fresh Rosemary

  • Salt & Cracked Black Pepper


The "Pink" Performance Mash:

  • 2 large Russet or Yukon Gold potatoes, peeled and cubed

  • 1 medium Red Beet (pre-cooked/steamed—look for "Love Beets" in the produce aisle for a shortcut!)

  • 2 tbsp Soft Goat Cheese (or Greek yogurt for extra protein)

  • 1/4 cup Unsweetened Almond Milk or splash of pasta water

  • Salt to taste


The Side:

  • 1 bunch Asparagus or Broccolini

  • 1 tsp Balsamic Glaze (optional drizzle)


Instructions


1. Prep the Mash

Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes until fork-tender. While they boil, put your pre-cooked beet in a blender or food processor with a splash of water and blend until completely smooth.


2. Roast the Greens

Toss your asparagus in a light coating of oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 10–12 minutes while you prepare the steak.


3. Sear the Steaks

Pat the steaks completely dry with a paper towel (this is the secret to a good crust!). Season heavily with salt and pepper. Heat your cast-iron skillet over high heat with the avocado oil. Once the pan is smoking slightly, add the steaks.

  • Medium-Rare: Sear for 3–4 minutes per side.

  • The Finish: In the last 2 minutes of cooking, add the garlic and rosemary sprigs to the pan. Use a spoon to "baste" the flavored oil over the steaks. Remove steaks from the pan and let them rest for at least 5 minutes.


4. The Grand Finale

Drain the potatoes and mash them thoroughly. Fold in the beet puree and goat cheese. The mash will turn a vibrant, romantic pink! Stir until creamy, adding almond milk as needed for texture.


5. Serve

Plate a generous scoop of the pink mash, top with the rested steak, and side with the roasted asparagus. Drizzle the steak with a touch of balsamic glaze for a gourmet touch.


Trainer’s Note: Why This Works

  • Muscle Recovery: Lean beef is a powerhouse of Zinc and B12.

  • Natural Pump: Beets are rich in nitrates, which help dilate blood vessels—improving nutrient delivery to your muscles.

  • The "Secret" Ingredient: Goat cheese provides a tangy creaminess for fewer calories and better digestibility than heavy cream or butter.


Macros (Estimated per serving):

  • Calories: 510

  • Protein: 48g

  • Carbs: 35g

  • Fats: 18g

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