Meaningful Macros

Marinate the Steak

• Combine parsley, thyme, mustard, brown sugar, cajun seasoning, soy sauce, olive oil, bourbon, red pepper flakes, & garlic in a medium bowl. Pour out 1/3 for a reserve, & then combine the rest of the mixture in a gallon ziploc with the steak. Be sure to press as much air out of the bag as possible, & then submerge your fillets to the best of your ability. Marinade in your fridge for at least 2 hours or overnight, but do not marinade for over 24 hours or the meat will start to break down.
  2 lbs Steak, 3 Cloves Garlic, 1/2 tbsp Parsley, 1/2 tbsp Thyme, 2 tbsp Mustard, 1/4 Cup Brown Sugar, 1 tbsp Cajun Seasoning, 1/2 Cup Soy Sauce, 1/2 tbsp Red Pepper Flakes, 1/3 Cup Olive Oil, 1/4 Cup Bourbon
• Wash potatoes, then chop them into 1/2 inch chunks. Combine chunks in a medium mixing bowl with your parmesan, salt, pepper, & remaining olive oil and garlic.
  1.5 lbs Potatoes, 4 tbsp Parmesan, 1 tbsp Olive Oil, 3 Cloves Garlic, 1/2 tbsp Pepper, 1 tsp Salt
• Preheat oven to 450. Spread potatoes evenly on a sheet pan & cook for 14 minutes, stirring at the halfway point. Pull out when slightly browned & crispy.
• Heat your skillet over medium-high heat, & melt 1 tbsp butter. Start cooking your steak fillets until reaching your desired level of pink on the inside. ~3-4 minutes per side. Repeat for second batch, adding remaining butter. For meal prep purposes, I usually err on the side of more well-done than I would opt for in a restaurant, as you will have leftovers.

  NOTE: this steak will likely look like its burning while you're cooking it. This is the brown sugar forming a crust, not the steak, & it is to be expected.
  2 tbsp Butter
• Pour your reserved marinade into a small saucepan over medium-high heat, & bring to a boil. Reduce this marinade for 4-5 minutes while cooking the steak, turning the sauce into a slightly thicker glaze.
• Divide potatoes & steak between your meal prep containers! Brush generous amounts of the glaze over the fillets & enjoy.