Creamy Lemon Butter Bavette Steak
with Parmesan Zucchini Rounds & Scallion Couscous
Creamy Lemon Butter Bavette Steak
Tender bavette steak is finished with a silky lemon-butter sauce, then served with Parmesan zucchini rounds and fluffy scallion couscous for a bright, satisfying dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 2 unit Chicken Stock Concentrate
- 2.5 ounce Israeli Couscous
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese
- 2 unit Scallions
- 2 tablespoon Sour Cream
- 1 tablespoon Tuscan Heat Spice
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories970
Protein54g
Carbs60g
Fat57g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream and Parmesan for unsweetened plant-based alternatives, and choose a dairy-free topping with similar tang. For gluten-free, use gluten-free couscous or another small-grain substitute, and replace the wheat-based crumbs with a gluten-free version.
What to serve with it
Serve with a crisp green salad or roasted asparagus to balance the rich steak and creamy citrus notes. A glass of chilled white wine or sparkling water with lemon also complements the bright, savory flavors.
