Walnut-Crusted Bavette Steak with Garlic Zucchini and Lemon Cream Rice

This walnut-crusted bavette steak is the perfect weeknight indulgence. Tender steak gets a crunchy coating of toasted walnuts and panko, baked to golden perfection. Serve it with garlicky roasted zucchini and fluffy scallion rice, all drizzled with a bright lemon cream sauce. It’s a restaurant-quality meal that comes together in just 30 minutes.

The creamy lemon sauce adds a tangy finish that balances the rich steak and crunchy topping. With minimal prep and simple ingredients, this recipe is sure to become a favorite for busy evenings when you want something special without the fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Trim and thinly slice scallions, separating white and green parts.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites; cook until fragrant, about 30 seconds. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until rice is tender, 15-18 minutes. Keep covered off heat.
3. Meanwhile, finely chop walnuts. Zest and quarter the lemon. Halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Peel and mince garlic.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add panko, walnuts and ¼ teaspoon oregano. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl; season with ¼ teaspoon salt and pepper. Wipe out skillet.
5. In another small bowl, combine yogurt, sour cream, half the lemon zest and a squeeze of lemon juice. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Pat steak dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Spread 1 teaspoon of the sauce over top of steak. Press walnut mixture onto sauce to adhere. Roast on top rack until cooked to desired doneness, 8-10 minutes for medium.
7. While steak roasts, heat a drizzle of oil in the same skillet over medium-high heat. Add zucchini; cook until softened and lightly browned, 5-7 minutes. Add garlic, remaining ¼ teaspoon oregano, salt and pepper; cook 1 minute more.
8. Fluff rice with a fork; stir in half the scallion greens, remaining lemon zest and a drizzle of olive oil. Season with salt and pepper. Slice steak against the grain. Divide steak, zucchini and rice among plates. Drizzle remaining sauce over steak; garnish with remaining scallion greens. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak or sirloin. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can use dairy-free yogurt and sour cream alternatives or omit the sauce and serve with lemon wedges.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the steak.