--- title: Vietnamese Flank Steak & Turkey Fritters Meal Prep | Houston description: Weekly personal chef meal prep in Houston featuring Vietnamese flank steak, zucchini turkey fritters, lemon caper halibut, chana masala, and a full gallery. canonical: https://personalchefana.com/portfolio/vietnamese-flank-steak-zucchini-turkey-fritters-meal-prep-houston/ language: en-US --- Weekly Meal Prep · [Houston, TX](/personal-chef/houston/) # A vibrant mix of Vietnamese, Levantine, and North Indian flavors, featuring a signature chickpea curry **Date:** June 23, 2026 **Service:** Weekly Meal Prep **Prep Time:** 6 hours **Dishes:** 9 ![Chopped pistachios and dukkah cover cubes of deep magenta beetroot in a clear glass bowl.](https://cdn.personalchefana.com/portfolio/jun23-steak/pistachio-dukkah-baked-beets.jpg) ![Charred corn and zucchini coins tumble through arugula under crumbled feta and grated cheese.](https://cdn.personalchefana.com/portfolio/jun23-steak/charred-corn-zucchini-arugula.jpg) ![Toasted almond slices and feta blanket roasted cauliflower and asparagus on arugula, naan stacked behind.](https://cdn.personalchefana.com/portfolio/jun23-steak/honey-dijon-cauliflower-almonds.jpg) What We Prepared ## Complete Menu Weekly Meal Prep · June 23, 2026 Proteins Vietnamese flank steak with lime agave vinaigrette Zucchini turkey fritters with yogurt sauce on the side Roasted tomatoes lemony capers halibut Veg protein: Chana masala chickpeas curry with naan on the side Salads Mid-east chickpeas salad with cucumbers, cherry tomatoes, pomegranate seeds, red onion, fresh parsley, mint, balsamic vinaigrette Starchy Sides Butternut squash & kale orzo Vegetables Pistachio dukkah baked beets Honey Dijon roasted cauliflower & asparagus Charred corn, zucchini & arugula Created by Chef Ana ## Photo Gallery ![Chopped pistachios and dukkah cover cubes of deep magenta beetroot in a clear glass bowl.](https://cdn.personalchefana.com/portfolio/jun23-steak/pistachio-dukkah-baked-beets.jpg) The dukkah is toasted and crushed the same morning, since ground spice goes flat within a day or two. ![Charred corn and zucchini coins tumble through arugula under crumbled feta and grated cheese.](https://cdn.personalchefana.com/portfolio/jun23-steak/charred-corn-zucchini-arugula.jpg) Charred corn and zucchini coins tumble through arugula under crumbled feta and grated cheese. ![Toasted almond slices and feta blanket roasted cauliflower and asparagus on arugula, naan stacked behind.](https://cdn.personalchefana.com/portfolio/jun23-steak/honey-dijon-cauliflower-almonds.jpg) Toasted almond slices and feta blanket roasted cauliflower and asparagus on arugula, naan stacked behind. ![Flank steak fanned in slices, still pink inside, under mint leaves, scallion and chopped herbs.](https://cdn.personalchefana.com/portfolio/jun23-steak/vietnamese-flank-steak-mint.jpg) Flank steak fanned in slices, still pink inside, under mint leaves, scallion and chopped herbs. ![Blistered cherry tomatoes and capers cover white halibut fillets, three lemon wheels set on top.](https://cdn.personalchefana.com/portfolio/jun23-steak/lemony-capers-halibut-tomatoes.jpg) Blistered cherry tomatoes and capers cover white halibut fillets, three lemon wheels set on top. ![Roasted butternut cubes and torn kale run through orzo under a thick dusting of Parmesan.](https://cdn.personalchefana.com/portfolio/jun23-steak/butternut-squash-kale-orzo.jpg) Roasted butternut cubes and torn kale run through orzo under a thick dusting of Parmesan. ![Turkey and zucchini fritters browned in rounds, parsley pressed into the tops, naan waiting behind.](https://cdn.personalchefana.com/portfolio/jun23-steak/zucchini-turkey-fritters.jpg) Turkey and zucchini fritters browned in rounds, parsley pressed into the tops, naan waiting behind. ![Whole week laid out on dark veined marble, flank steak at one end and halibut at the other.](https://cdn.personalchefana.com/portfolio/jun23-steak/flank-steak-halibut-chana-masala.jpg) Whole week laid out on dark veined marble, flank steak at one end and halibut at the other. Chef Ana's Perspective ## Chef's Notes The two dishes that took the most attention this week are the flank steak and the fritters, for opposite reasons. Flank is a muscle that goes tough the moment it passes medium rare, so it marinates in lime, fish sauce and agave for four hours, gets a hard sear on both sides, and then rests a full twenty minutes before I slice it thin across the grain. The zucchini turkey fritters are all about water: the grated zucchini is salted, left to sit, then wrung out in a towel until it is genuinely dry. Skip that step and the fritters steam in the pan instead of browning. **Read the full notes** Chana masala is the anchor of the vegetarian night and it is made the traditional way, with the onion cooked far past the point where it looks done. That is thirty minutes of patience before a single spice goes in, and it is the difference between a curry that tastes built and one that tastes assembled. The chickpeas simmer in it long enough to take on the sauce rather than sit in it. Naan travels separately so it can be warmed dry, and the mid-east chickpeas salad gives the same plate something cold and sharp to sit against. Late June is when the corn is worth building a dish around, so the charred corn, zucchini and arugula is on the list this week and will not be in October. The corn goes on dry heat until parts of it blacken, then comes off while the kernels still have snap. Beets are the other market buy here, roasted whole in their skins and peeled after, which keeps the colour that deep. The pistachio dukkah on top of them gets toasted and crushed the same morning. Timings, in the order I would eat them across the week in Houston, TX 77008. The halibut with roasted tomatoes and capers goes first, warmed 7 minutes at 350°F covered, and never twice. The zucchini turkey fritters want 9 minutes at 400°F on a rack so the undersides crisp again, with the yogurt sauce added cold. Chana masala and the butternut squash and kale orzo both improve by day three and reheat happily on the stove with a splash of water. The flank steak I would leave cold and slice over the mid-east chickpeas salad. Chef Ana Related sessions ## More Turkey Menus - June 22, 2026 **[Beef Chakhohbili & Everything Bagel Salmon Meal Prep](/portfolio/beef-chakhohbili-everything-bagel-salmon-meal-prep-houston/)** 10 menu items - June 22, 2026 **[Turkey Piccata Meatballs & Beef Chakhohbili Stew Meal Prep](/portfolio/beef-chakhohbili-turkey-piccata-meatballs-meal-prep-spring/)** 10 menu items - June 25, 2026 **[Beef Chakhohbili & Coconut Lime Shrimp Meal Prep](/portfolio/beef-chakhohbili-coconut-lime-shrimp-meal-prep-spring/)** 9 menu items - July 1, 2026 **[Cajun Chicken & Louisiana Shrimp Meal Prep](/portfolio/cajun-chicken-louisiana-shrimp-corn-meal-prep-houston/)** 9 menu items ### Ready for Your Custom Meal Prep? Let Chef Ana prepare a week of delicious, healthy meals tailored to your preferences. Fresh ingredients, bold flavors, delivered to your kitchen. 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