Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the plantain slices with olive oil and cinnamon, if using. Arrange them on a baking sheet in a single layer.
Step 3. Toss the broccoli and cauliflower with olive oil, salt, and pepper and spread them on another section of the baking sheet.
Step 4. Roast the plantains and vegetables for 20–25 minutes, turning halfway through, until golden and tender.
Step 5. Bring a saucepan of water to a gentle boil. Carefully add the eggs and cook for 8–9 minutes for slightly jammy yolks.
Step 6. Transfer the eggs to an ice bath for 5 minutes, then peel and halve them.
Step 7. Season the steak with garlic powder, paprika, salt, and black pepper.
Step 8. Heat olive oil in a skillet over high heat.
Step 9. Sear the steak for 4–5 minutes per side, or until it reaches your desired level of doneness.
Step 10. Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly.
Step 11. Arrange the sliced steak, roasted plantains, avocado slices, broccoli, cauliflower, and halved eggs on serving plates.
Step 12. Serve immediately with a glass of fresh orange juice.
Storage and Reheating Tips
Store steak, eggs, plantains, and vegetables in separate airtight containers in the refrigerator for up to 4 days.
For meal prep, slice the avocado fresh just before serving to prevent browning.
Reheat the steak gently in a skillet over medium heat for 1–2 minutes.
Roasted plantains and vegetables can be reheated in an oven or air fryer at 350°F (175°C) for 4–5 minutes.
Hard-boiled eggs can be stored in their shells in the refrigerator for up to 1 week.
This meal is excellent for meal prep when the components are stored separately and assembled before serving.
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