Pan-Seared Bavette Steak with Parsley Butter, Roasted Potatoes and Carrot Salad

Bring steakhouse flavor to your kitchen with this elegant yet simple recipe. A perfectly pan-seared bavette steak, seasoned with thyme and topped with a luscious homemade parsley butter, takes center stage. Pair it with crispy salt-and-pepper roasted potato wedges and a colorful roasted carrot salad studded with dried cherries and pistachios, brightened with a squeeze of fresh orange juice.

This dish is all about balance: rich, buttery steak, earthy potatoes and a tangy-sweet carrot salad that cuts through the richness. It’s a complete meal that feels special enough for a date night but easy enough for a weeknight dinner. Get your best steak knives ready!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl and bring to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. In a large bowl, toss carrots with a drizzle of oil, salt and pepper. Transfer to one side of a baking sheet. On the empty side, toss potato wedges with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks, swapping positions halfway through.)
3. Meanwhile, roughly chop parsley. Halve the orange. Roughly chop pistachios. Pat steak dry with paper towels. Season all over with half the dried thyme (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.
4. While steak rests, add chopped parsley to the bowl with softened butter; lightly season with salt and pepper. Mash with a fork until combined. (If butter is not soft, microwave for 10 seconds before adding parsley.) Thinly slice steak against the grain. Squeeze juice from half the orange (whole orange for 4 servings) over roasted carrots on the sheet and carefully toss to combine.
5. Divide steak, potatoes and carrots between plates. Top steak with parsley butter. Garnish carrots with dried cherries and pistachios; drizzle any remaining orange juice from the sheet over the carrots. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative for the parsley butter and omit the butter or use oil for cooking the steak.

How do I store leftovers?

Store steak, potatoes and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.