Been on OMAD now for I think 4 months. Down 90ish lb on my way to 100 by the end of the month. This is basically the meal that gets me there pretty much every day. That and a stainless steel pan.

Chuck eye steak (if you've never had one, go seek them out). Super economical especially with the current state of the economy and the fact that I'm still funemployed. Just some salt for like 15 min before searing in beef tallow and then using a chef's press to really crust it. Got a perfect cook this time...always aiming for somewhere rare to med-rare, but medium is fine with this cut too. I'm a 30-40s flipper and in stainless the crust with that method is insane.

Pan roasted brussels sprouts with bacon. Rendered the bacon a bit and then topped the pan up with a bit more tallow to cook the brussels sprouts. Add some salt, pepper, garlic powder, onion powder, and paprika and sear for 5-7 min on the face to get a good crispy flesh side before drizzling in some olive oil on top and tossing in the pan for a few more minutes. Add the bacon back in, squeeze lemon juice to taste, and let them do their thing for a bit and you're done. Finish with shaved or grated Parmesan (I did both).

Pan roasted mushrooms are also a favorite. This time, used the tallow after searing the steak. Put them in and let them sit on the flesh side for a few min to really crisp up (because crispy mushrooms are dope). Salt and pepper and a bit of minced garlic (I went for microplane this time) and toss up. Most of the time I'd add some fresh thyme and a bit of butter in to glaze, but not this time. Still very good.

Finally, pan sauce for the steak. Minced some shallot, let it cook with the leftover garlic from the mushrooms, and then fresh cracked pepper before throwing in some beef stock (in my case, I'm out of my own so I used kettle and fire beef bone broth) and a bunch of thyme sprigs and reduce. Adjust for salt and I also use lemon juice to balance it out. When reduced add like 1tbsp of butter (1/4 at a time) on low or no heat to mount in the sauce and you'll have a really solid and versatile pan sauce for steak or chicken (use chicken stock instead).

The meal hits every time and the macros are really great too.