Bavette Steak & Zesty Cilantro Sauce
with Lemony Broccoli & Garlic Couscous
- Wheat
- Milk
Bavette steak is seasoned with cumin, seared to a deep crust, then thinly sliced against the grain and topped with a bright cilantro sauce spiked with lemon zest, chili flakes, and garlic. Roasted broccoli tossed in lemon zest and fluffy garlic couscous round out the plate for a satisfying, well-balanced meal.
Ingredients
1 unit
Veggie Stock Concentrate
10 ounce
Bavette Steak
8 ounce
Broccoli
1 teaspoon
Cumin
1 unit
Lemon
1 teaspoon
Chili Flakes
2 clove
Garlic
¼ ounce
Cilantro
¾ cup
Pearl Couscous
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. (TIP: For easy cleanup, line baking sheet with aluminum foil first.)
Roast on top rack until browned and tender, 15-20 minutes.
Pat steak* dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
Pat steak* very dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
Fluff couscous with a fork; season with salt and pepper.
Toss broccoli with remaining lemon zest.
Divide couscous, broccoli, and steak between plates. Top steak with cilantro sauce. Serve with any remaining lemon wedges on the side.
Fluff couscous with a fork; season with salt and pepper.
Toss broccoli with remaining lemon zest.
Divide couscous, broccoli, and barramundi between plates. Top barramundi with cilantro sauce. Serve with any remaining lemon wedges on the side.
