Make the marinade. In a small bowl, combine minced garlic, chopped rosemary, 1 tablespoon olive oil, lemon juice, salt, pepper, and smoked paprika. Stir until it forms a paste.

Prep the steak. Pat the steak dry with paper towels. Spread the marinade on both sides. Let it rest for at least 20–30 minutes at room temperature, or cover and refrigerate for up to 12 hours.

Heat the oven and prep the sides. Preheat the oven to 425°F (220°C). Toss green beans and red onion with 1 tablespoon olive oil, a pinch of salt and pepper, and soy sauce if using. Spread on a sheet pan.

Roast the vegetables. Roast for 15–18 minutes, until crisp-tender with a little browning. If you like more char, broil for 1–2 minutes at the end, watching closely.

Cook the grain. If you haven’t already, cook brown rice, quinoa, or farro according to package directions. Fluff and season lightly with salt and a squeeze of lemon.

Preheat your pan. Heat a cast-iron skillet or heavy pan over medium-high until very hot. Lightly oil the pan if needed.

Cook the steak. Sear for 3–5 minutes per side for medium-rare, 5–6 minutes per side for medium, depending on thickness. Don’t crowd the pan—work in batches if needed.

Rest the steak. Transfer to a plate and rest for 5–10 minutes. This keeps it juicy and easier to slice.

Slice against the grain. Cut the steak into thin slices across the grain so every bite is tender.

Assemble your meal prep. Divide the grain, roasted vegetables, and sliced steak among 4–5 containers. Add lemon wedges if you like. Taste and add a pinch of salt to the grains or veggies if needed.

Cool before sealing. Let containers cool slightly before sealing to prevent excess condensation.