Citrus-Herb Bavette with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Herb Bavette with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Bavette with Roasted Asparagus

Enjoy a vibrant and juicy dish featuring a perfectly seared Bavette steak bathed in a zesty citrus-herb marinade, accompanied by tender roasted asparagus. This balanced meal offers bright flavors, aromatic herbs, and a satisfying texture that makes it ideal for lunch or dinner.

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NUTRITION

408kcal
Protein
36.2g
Fat
27.2g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Bavette Steak

1 cup Asparagus

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create the citrus-herb marinade.

  • 2

    Place the Bavette steak in a dish and pour half of the marinade over it. Let it marinate for at least 15 minutes at room temperature.

  • 3

    Preheat the oven to 400°F. Toss the asparagus with the remaining marinade, ensuring they are evenly coated.

  • 4

    Arrange the asparagus on a baking sheet in a single layer and roast in the oven for 10-12 minutes until tender yet crisp.

  • 5

    While the asparagus roasts, heat a skillet over medium-high heat. Sear the marinated Bavette steak for about 3-4 minutes per side for medium-rare, adjusting cooking time to your preferred doneness.

  • 6

    Allow the steak to rest for a few minutes, then slice it thinly against the grain.

  • 7

    Plate the sliced steak with the roasted asparagus and drizzle any remaining marinade over top if desired.

Citrus-Herb Bavette with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Herb Bavette with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Bavette with Roasted Asparagus

Enjoy a vibrant and juicy dish featuring a perfectly seared Bavette steak bathed in a zesty citrus-herb marinade, accompanied by tender roasted asparagus. This balanced meal offers bright flavors, aromatic herbs, and a satisfying texture that makes it ideal for lunch or dinner.

NUTRITION

408kcal
Protein
36.2g
Fat
27.2g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Bavette Steak

1 cup Asparagus

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create the citrus-herb marinade.

  • 2

    Place the Bavette steak in a dish and pour half of the marinade over it. Let it marinate for at least 15 minutes at room temperature.

  • 3

    Preheat the oven to 400°F. Toss the asparagus with the remaining marinade, ensuring they are evenly coated.

  • 4

    Arrange the asparagus on a baking sheet in a single layer and roast in the oven for 10-12 minutes until tender yet crisp.

  • 5

    While the asparagus roasts, heat a skillet over medium-high heat. Sear the marinated Bavette steak for about 3-4 minutes per side for medium-rare, adjusting cooking time to your preferred doneness.

  • 6

    Allow the steak to rest for a few minutes, then slice it thinly against the grain.

  • 7

    Plate the sliced steak with the roasted asparagus and drizzle any remaining marinade over top if desired.