Prep the steak: Pat the steak dry with paper towels. Toss with salt, pepper, garlic powder, onion powder, and smoked paprika. Let it sit at room temperature for 15–20 minutes while you prep the veggies.

Prep the veggies: Cut broccoli into bite-size florets, trim asparagus, and slice zucchini into half-moons. Keep pieces similar in size for even cooking.

Roast or sauté the veggies: For roasting, toss veggies with 1 tablespoon oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes until crisp-tender. For sautéing, cook in a large skillet with oil over medium-high heat, 6–8 minutes, stirring, until tender with a bit of char. Set aside.

Sear the steak: Heat a large skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter. When shimmering, add steak in a single layer without crowding (cook in batches). Sear 2–3 minutes per side for medium-rare cubes. Transfer to a plate and tent loosely with foil.

Make the garlic base: Reduce heat to medium. Add remaining 3 tablespoons butter. Stir in minced garlic and red pepper flakes (if using). Cook 30–60 seconds until fragrant—don’t brown the garlic.

Build the sauce: Pour in broth and scrape up any browned bits. Stir in heavy cream and simmer gently 1–2 minutes to thicken slightly. Reduce heat to low and gradually whisk in parmesan until melted and smooth. Add lemon zest and a splash of lemon juice. Taste and season with salt and pepper.

Combine: Return steak (and any juices) to the skillet and toss in the sauce to coat. Add parsley. If you want the sauce thicker, whisk in a teaspoon of almond flour at a time, or melt in a little cream cheese.

Assemble meal prep: Divide veggies among 4–5 containers. Top with garlic parmesan steak and spoon over extra sauce. Garnish with more parsley and a sprinkle of parmesan if you like.

Cool before sealing: Let containers cool uncovered for 15–20 minutes. Seal and refrigerate.