Seared Bavette Steak with Creamy Garlic Pan Sauce and Roasted Sweet Potato Couscous

This bavette steak recipe is all about the pan sauce-a rich, creamy blend of garlic, cream cheese and butter that drapes perfectly over succulent seared steak. Paired with toasted pearl couscous and roasted sweet potato, every bite is a comforting balance of savory and sweet.

Whether you’re looking for a weeknight dinner that feels special or a way to elevate your steak game, this dish delivers. The steak is seasoned with a bold spice blend, seared until golden, then finished in the oven alongside the sweet potato. While everything rests, you’ll whip up a quick pan sauce that comes together in minutes.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry produce. Dice sweet potato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
3. While sweet potato roasts, crush the steak spice packet using a rolling pin or heavy-bottomed pan. Pat steak dry with paper towels and season all over with 1½ tsp steak spice, a generous pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer steak to a plate. Wipe out the pan.
4. Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully toss sweet potato; add steak to the empty side of the baking sheet. Return to top rack until steak is cooked through and sweet potato is browned and tender, 9-11 minutes. Transfer steak to a cutting board to rest for at least 5 minutes.
5. Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add scallion whites and half the garlic; cook until fragrant, 30 seconds. Add couscous and stir to coat. Stir in 1 cup water, chicken stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.
6. While couscous cooks, heat a drizzle of oil in the pan used for steak over medium heat. Add remaining garlic and cook, stirring often, until fragrant, 30 seconds. Add ¼ cup water, mushroom stock concentrate and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter. Taste and season with salt and pepper if desired.
7. Stir roasted sweet potato into the pot with couscous. Thinly slice steak crosswise. Divide couscous and steak between plates. Spoon pan sauce over steak. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I use instead of pearl couscous?

Regular couscous or orzo works well, but cooking times may vary.

Can I make this dairy-free?

You can substitute the butter and cream cheese with dairy-free alternatives, though the sauce texture may change slightly.