COOKING LUNCH AT 4AM ?

Ingredients

• 8 oz Steak (ribeye or sirloin) (trimmed, patted dry, brought to room temperature)
• 1 tsp Salt (for seasoning steak)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Honey (for honey mustard sauce)
• 2 tbsp Dijon Mustard (for honey mustard sauce)
• 6 slices Cheese Slices (American or cheddar, for lunch box)
• 4 slices Ham Slices (deli ham)
• 1 cup Greek Yogurt (plain) (full‑fat, for parfait)
• 0.25 cup Granola (for parfait topping)
• 1 piece Tangerine (or satsuma) (peeled, for freshness)
• 12 oz Fruit Punch (bottled) (store‑bought, for drink)
• 2 bottles Water Bottles (500 ml each)

Instructions

1. Make Honey Mustard Sauce

   In a small mixing bowl, combine honey and Dijon mustard. Whisk until smooth.

   Time: PT5M

2. Season Steak

   Pat the steak dry with paper towels. Sprinkle both sides evenly with salt and freshly ground black pepper.

   Time: PT3M

3. Cook Steak in Air Fryer

   Preheat the air fryer to 200°C. Place the steak in the basket in a single layer. Cook for 5 minutes, flip, then cook another 5 minutes for medium‑rare (adjust time for desired doneness).

   Time: PT10M

   Temperature: 200°C

4. Rest Steak

   Remove the steak from the air fryer and let it rest on the cutting board for 5 minutes before slicing.

   Time: PT5M

5. Prepare Yogurt Parfait

   In a small cup, layer the Greek yogurt and granola. Drizzle a tiny bit of honey if desired.

   Time: PT3M

6. Pack Lunch Box

   Slice the rested steak against the grain. Arrange steak slices, cheese slices, ham, yogurt parfait, peeled tangerine, fruit punch bottle, water bottles, and a love‑note inside the lunch box. Keep the honey‑mustard sauce in a separate small container.

   Time: PT4M

Nutrition Facts

Calories

1300

Protein

82 g

Carbohydrates

79 g

Fat

60 g

Fiber

4 g