This Grilled Steak with Mashed Sweet Potatoes is a powerhouse for your bulking diet and workout plan. Juicy, protein-packed steak pairs with creamy, carb-rich sweet potatoes, delivering a nutrient-dense meal—perfect for gym-goers aiming to build muscle and fuel strength with a satisfying, flavorful dish.
Recipe Tips and Tricks
Let steak sit at room temperature for 30 minutes before grilling—cooks more evenly for juicy results. Pierce sweet potatoes with a fork before boiling—speeds up cooking and ensures they mash smoothly. Season steak simply but generously—salt draws out flavor. Use a meat thermometer for perfect doneness (135°F for medium-rare). Double the recipe and prep in bulk for gym diet meals all week.
Why You’ll Love This Recipe
Get ready to beef up your gains with this Grilled Steak with Mashed Sweet Potatoes—it’s a heavy hitter for your bulking diet and workout routine, and it’s about to become your ultimate gym diet meal! This dish is a muscle-building dream team: tender, grilled steak delivers a massive protein punch (25g per 4 oz) to fuel recovery and growth, while mashed sweet potatoes pile on complex carbs (37g per cup) and vitamins to power your next heavy lift, all wrapped in a flavor combo that’s pure satisfaction. It’s simple yet impressive—grill, mash, and plate—yet offers a hearty, delicious meal that keeps your bulking goals on lock. Whether you’re refueling post-workout, prepping for the week, or just craving a strength-boosting feast, this recipe is a bulking champ—tasty, nutrient-packed, and ready to help you dominate the gym!
Grilled Steak with Mashed Sweet Potatoes
Protein-rich steak with sweet potato mash—bulking power.
Ingredients
- 4 sirloin steaks (6 oz each, about 24 oz total)
- 3 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil, divided
- ¼ cup plain Greek yogurt (full-fat)
- 1 tsp garlic powder
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- Salt and pepper to taste
Instructions
- Gear Up for Strength: Fire up your grill to medium-high (about 400°F)—get it hot for that perfect sear! Grab a pot, a cutting board, a knife, tongs, and a masher—this bulking meal’s about to power your gains with a big, excited grin!
- Prep the Steak: Pat your 4 sirloin steaks dry with paper towels—dry meat sears better! Rub each with 1 tablespoon olive oil total, then sprinkle with ½ teaspoon garlic powder, ½ teaspoon rosemary, and a generous pinch of salt and pepper—let ‘em sit for 30 minutes to soak up flavor!
- Boil the Sweet Potatoes: Peel and chop your 3 sweet potatoes into 1-inch cubes—toss ‘em into a pot of boiling water with a pinch of salt! Cook for 15-20 minutes until fork-tender—these carbs are your energy gold!
- Grill the Steak: Place the steaks on the preheated grill—cook for 4-6 minutes per side for medium-rare (135°F internal temp), or longer if you like ‘em more done! Those grill marks are your protein power badge—keep an eye on ‘em!
- Drain the Potatoes: Once tender, drain the sweet potatoes in a colander—shake off excess water so they mash up creamy, not watery! Your carb base is ready to roll!
- Mash the Potatoes: Dump the sweet potatoes back into the pot—add 1 tablespoon olive oil, ¼ cup Greek yogurt, ½ teaspoon garlic powder, ½ teaspoon rosemary, and a pinch of salt and pepper. Mash with a potato masher until smooth and creamy—taste and tweak for gym-ready flavor!
- Rest the Steak: Pull the steaks off the grill and let ‘em rest on a plate for 5-10 minutes—keeps the juices locked in for that tender bite! Your protein’s primed for bulking!
- Check the Mash: Give your mashed sweet potatoes a quick stir—too thick? Add a splash of water or milk. Too thin? Mash in an extra cube. This is your creamy carb perfection moment!
- Plate It Up: Scoop a hearty pile of mashed sweet potatoes onto each plate—slice the rested steaks against the grain and lay ‘em on top or beside. This is your energy and strength combo—ready to fuel you up!
- Serve and Power: Dig in—savor the juicy steak and creamy sweet potatoes! Pack extras into containers for the gym or enjoy hot—it’s bulking fuel that’s tasty and effective. Crush every muscle-building bite!
Notes
- Rest the steak—cutting too soon lets juices escape, drying out your protein gains!
- Mash potatoes hot—cold ones get gummy and lose that creamy texture for your bulk diet.
- Bulk it up—double the recipe for quick meals to keep your gym goals on track!
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 400Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 79mgSodium 176mgCarbohydrates 29gFiber 5gSugar 9gProtein 27g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Sirloin steak is the protein hero—lean yet flavorful, about 25g protein per 4 oz, ideal for bulking. Sweet potatoes are carb kings—orange-fleshed, packed with 37g carbs and vitamin A per cup. Olive oil adds healthy fats—keeps steak juicy and potatoes creamy. Greek yogurt boosts protein in the mash—full-fat adds 10g per cup. Garlic powder enhances savory depth—simple and gym-friendly. Rosemary brings earthy flavor—dried or fresh works. Salt and pepper amplify everything—essential for clean eating.
Variations and Substitutions
Swap sirloin for ribeye or flank steak—ribeye’s fattier, flank’s leaner, both protein-rich. Use white potatoes or yams instead of sweet potatoes—similar carbs, different flavor. Sub Greek yogurt with butter or sour cream for a richer mash—less protein, more fat. Replace olive oil with avocado oil for a higher smoke point. Add cumin or paprika instead of rosemary for a spicy twist. Pair with grilled veggies like asparagus or zucchini for extra bulk and nutrients.
Storage Options
Store leftovers in airtight containers in the refrigerator for up to 4 days—great for gym meal prep! Reheat steak in a skillet over medium heat for 2-3 minutes per side to keep it juicy, and microwave sweet potatoes with a splash of water for 1-2 minutes. Freezes well for up to 2 months; separate steak and mash in freezer-safe containers—thaw overnight in the fridge before reheating for best texture.
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