Pan-Seared Bavette Steak with Roasted Asparagus

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

Pan-Seared Bavette Steak with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Bavette Steak with Roasted Asparagus

Savor the rich flavors of a perfectly pan-seared bavette steak paired with tender roasted asparagus. This dish is seasoned simply with salt, pepper, and garlic powder and finished with a drizzle of olive oil, delivering a satisfying balance of protein and healthy fats, ideal for a nourishing dinner.

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NUTRITION

434kcal
Protein
35.5g
Fat
32.8g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Bavette Steak

1 cup Asparagus

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Take the bavette steak out of the refrigerator at least 15 minutes before cooking to allow it to come to room temperature.

  • 2

    Pat the steak dry with a paper towel and season generously on both sides with salt, black pepper, and garlic powder.

  • 3

    Preheat a cast-iron skillet over medium-high heat and add half of the olive oil.

  • 4

    Once the skillet is hot, add the steak and sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on the thickness and your desired doneness.

  • 5

    While the steak rests, trim the woody ends off the asparagus and toss with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Spread the asparagus on a baking sheet and roast in a preheated oven at 425°F for 8-10 minutes until tender and slightly charred.

  • 7

    Let the steak rest for 5 minutes before slicing against the grain.

  • 8

    Plate the sliced steak with a side of roasted asparagus and serve immediately.

Pan-Seared Bavette Steak with Roasted Asparagus

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

Pan-Seared Bavette Steak with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Bavette Steak with Roasted Asparagus

Savor the rich flavors of a perfectly pan-seared bavette steak paired with tender roasted asparagus. This dish is seasoned simply with salt, pepper, and garlic powder and finished with a drizzle of olive oil, delivering a satisfying balance of protein and healthy fats, ideal for a nourishing dinner.

NUTRITION

434kcal
Protein
35.5g
Fat
32.8g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Bavette Steak

1 cup Asparagus

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Take the bavette steak out of the refrigerator at least 15 minutes before cooking to allow it to come to room temperature.

  • 2

    Pat the steak dry with a paper towel and season generously on both sides with salt, black pepper, and garlic powder.

  • 3

    Preheat a cast-iron skillet over medium-high heat and add half of the olive oil.

  • 4

    Once the skillet is hot, add the steak and sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on the thickness and your desired doneness.

  • 5

    While the steak rests, trim the woody ends off the asparagus and toss with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Spread the asparagus on a baking sheet and roast in a preheated oven at 425°F for 8-10 minutes until tender and slightly charred.

  • 7

    Let the steak rest for 5 minutes before slicing against the grain.

  • 8

    Plate the sliced steak with a side of roasted asparagus and serve immediately.