Chuck tender steak
kraft fat free processed cheese
liquid smoke seasoning
salt, pepper, garlic powder
Preferably a cast iron ribbed pan
Trim the little fat you may find on these steaks then jab holes from both sides using a fork. liberally dump liquid smoke seasoning on it, sprinkle with salt, pepper and garlic powder to preference. Have skillet raring hot and cook em! I like my steak rare, which with a pan like this is 3-4 minutes per side. Once they're done lay two pieces of kraft fat free processed cheese (there's swiss, sharp cheddar, and american, all delicious). Cover and let the the steak relax for 5 minutes while the cheese melts also.
I highly reccomend the ribbed cast iron skillet because one it cooks it llean ike a grill. But even more importantly after eating this meal 3 or 4 times the pan gets seasoned (don't wash it after use) and you get delicious crispy smoked char lines in it.
Nutrition using 8oz of steak and two slices of cheese:
Calories - 302
Fat - 7.4g
carbs - 6.9g
protein - 49.5
It's actually lower in fat than this too. That's the nutrition if you DON'T trim them at all and eat them out of the package (plus the 0.4 grams of fat included in the two slices of cheese)
I've dieted once a year for 8 years and this is without question my new favorite all time protein dominant dish. Easy, cheap, and great calories/macros (sodium may be high for some but I get cut just fine with lots of NA in my diet). I'm pretty sure I'd rather have this over any steakhouse steak even with regular full fat cheese.