This is one of my favorite recipes. It's delicious and luxurious and not hard at all.
INGREDIENTS
2 - 5oz Bavette steaks
6 oz green beans
1 whole yellow squash
1 oz parmesan cheese
0.25 garlic, minced
1/8 oz thyme
0.5 lemon pepper herb blend
4 tbsp butter
salt
pepper
olive oil
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Trim ends off yellow squash and discard. Halve lengthwise. Slice into 1/4 inch thick half moons.
3. De-stem thyme; finely chop leaves.
4. Trim stem ends off green beans.
5. Place sliced squash into a medium bowl. Drizzle with 1 tbsp olive oil and season with 0.25 tsp salt and pinch of pepper. Stir to coat.
6. Spread squash onto a lightly oiled, foil lined baking sheet in a single layer. Roast 8-10 minutes, stirring halfway through. Set aside when done.
7. Pat Bavette steaks dry with a paper towel. Season both sides with salt and pepper.
8. Heat 1.5 tbsp cooking oil in a medium saute pan over medium-high heat. Once pan is hot, add steaks. Sear 5-6 minutes on one side.
9. Flip steaks. Add garlic, thymes and butter to pan. Stir to combine. Cook 5-6 minutes or to desired doneness.
10. Transfer steaks to cutting board and let rest for at least 3 minutes.
11. Heat 1.5 tbsp cooking oil in a large saute pan over medium-high heat. Add green beans to hot pan. Season with lemon pepper herb blend, salt and pepper to taste. Cook 4-5minutes until tender. Remove from heat.
12. Sprinkle parmesan cheese over baking sheet with squash. Place back in oven for 3-4 minutes.
13. Cut steaks against the grain into 5-7 slices.
14. Divide steak between plats. Spoon thyme-garlic pan sauce over steaks. Serve with parmesan squash and lemon-pepper green beans.
This recipe serves 2.
MACRO INFO
800 Calories, 71g Fat, 8g Net Carbs, 35g Protein
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