Yogurt-Marinated Bavette Steak with Garlic Sauce and Lemony Couscous

This recipe transforms a simple bavette steak into a succulent, flavor-packed dish thanks to a yogurt-based marinade. The yogurt not only tenderizes the meat but also creates a delicious crust when seared. Paired with bright lemony couscous and sweet chili-roasted carrots, every bite is a balance of savory, tangy and spicy.

A creamy garlic sauce made with sour cream and yogurt adds a cool, tangy finish. This North African-inspired meal is perfect for a weeknight dinner that feels special without hours of effort.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince garlic. Zest and quarter lemon. In a medium bowl, combine Tunisian Spice Blend, half the yogurt, half the garlic, 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.)
2. Pat steak dry with paper towels. Add to bowl with marinade and turn to coat. Set aside until ready to use in Step 4.
3. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop cilantro. Toss carrots on a baking sheet with a drizzle of olive oil, salt and a pinch of chili flakes. Roast on top rack until golden brown and tender, 20-25 minutes.
4. While carrots roast, in a small bowl, combine sour cream, remaining yogurt and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Remove steak from marinade; allow excess to drip off. Add to pan and cook until browned and cooked through, 6-8 minutes per side. Lower heat if browning too quickly. Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice crosswise.
6. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. Stir in stock concentrate and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Fluff couscous with a fork; stir in lemon zest to taste. Season with salt and pepper.
7. Divide steak, couscous and carrots between plates. Top steak with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Is there a dairy-free alternative for the yogurt and sour cream?

You can use plain dairy-free yogurt and dairy-free sour cream. The marinade and sauce will still work well.

Can I prepare the couscous in advance?

Yes, cook the couscous ahead and reheat gently with a splash of water or broth. Stir in lemon zest just before serving.