Argentinian Bavette Steak
with Roasted Veggies, Cheesy Bread & Chimichurri
- Milk
- Soy
- Wheat
Argentina is famous for its beef and magical, bright sauce: chimichurri—tangy, herbaceous, and a great complement to the earthy meat. This version is made with parsley, garlic, onion, vinegar, and chili powder, and is spooned over a bavette steak (so flavorful it’s called “the butcher’s cut”). On the side, as often seen on Argentine tables, cheese bread—ours a melty, toasty version—and a slew of garlicky roasted green beans, bell pepper, and red onion. ¡Olé!
Ingredients
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
6 ounce
Green Beans
1 unit
Bell Pepper
1 unit
Red Onion
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 teaspoon
Chili Powder
5 teaspoon
Red Wine Vinegar
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
½ cup
Italian Cheese Blend
(Contains: Milk)
10 ounce
Bavette Steak
Not included in your delivery
1.5 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Trim green beans, if necessary. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). Finely chop parsley. • Combine ¼ tsp garlic powder (½ tsp for 4) and ¼ tsp chili powder (½ tsp for 4) in a small bowl. (You’ll use the rest of the garlic powder and chili powder later.)
• Toss green beans, bell pepper, and onion wedges on a baking sheet with a large drizzle of oil, remaining garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
• Meanwhile, add parsley, minced onion, 1½ TBSP olive oil (3 TBSP for 4 servings), and 1 tsp vinegar (2 tsp for 4) to bowl with reserved garlic powder and chili powder. Stir to combine; season with salt and pepper. TIP: Add a little more vinegar if you prefer a tangier chimichurri.
• Halve ciabatta lengthwise and spread with half the garlic herb butter. Place on a second baking sheet and top with Italian cheese blend. Set aside (you’ll finish the cheesy bread in Step 6).
• Pat steak dry with paper towels; season all over with remaining chili powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Remove pan from heat. Add remaining garlic herb butter to pan; spoon melted butter over steak until coated. Transfer steak to a cutting board to rest for at least 5 minutes.
• When veggies are done, remove from oven. • Transfer baking sheet with cheesy bread to top rack; broil until cheese is golden and bubbly, 2-3 minutes. TIP: Watch carefully to make sure it doesn’t burn!
• Slice cheesy bread on a diagonal into triangles. Slice steak against the grain. • Divide steak, veggies, and cheesy bread between plates. Spoon half the chimichurri over steak. Serve with remaining chimichurri on the side for dipping.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the chimichurri sauce and steak seasoning, though some found it too spicy or vinegary 🌶️.
- Ease of prep: Several noted it was more involved than expected, with confusing instructions and longer prep time.
- Suggestions: Consider pan-charring veggies instead of roasting; add fresh garlic to chimichurri for bolder flavor.
- Portions: Some felt the steak size was too small for a premium meal, especially after cooking.
- Texture: Many found the steak tough or chewy; cooking times may need adjustment for thickness.
Reviews from our home cooks
DELICIOUS! Meat done to perfection, flavorful, savory and tangy with the chimichurri. Roasted vegetables were sweet and savory, and the garlic cheesy bread was chewy and doughy.
Delicious! The veggies and chimichurri go great with the steak. However the cheesy bread was a bit bland, I added the chimichurri to it and that worked. Perhaps add some spices to the cheesy bread too?
TONS of veggies, very filling. Great sauce, and really nice cut of steak. My partner that doesn't like steak even liked this. The cheese bread tasted like pizza which was interesting. Might need some kind of spice to skew it more South American, but still really good.
The recipe for the chimichurri does not come out tasting like chimichurri. I just ate it with a different sauce. The sauce could take some direction from the creamy cilantro steak bowl sauce. Cream component, fresh garlic instead of powder, minced onion or something. Idk, I'm not a chef. Cheese bread needs to be eaten quickly and IMMEDIATELY. Combination of flavors was reliable. Boring/Not bad - Taste 2/4 stars.
We loved how many vegetables there were. The steaks were tender, and the cheese bread good. I would have preferred cheese bread bites, like Brazi bites, made of tapioca flour mainly.
I did not think I would like the vinegar flavor of the Chimichurri, so I put it on the side. It was fabulous, so I did add it on top of the steak. The steak was tender and flavorful!
Love the steak dishes, always so tender. I like my chimichurri with cilantro was given parsley only but i understand most people don't like cilantro so that might of been on purpose. Still very good either way. Would order again
The chimichurri brought so much to this, and I liked having bread as the side. That made me fuller, so I didn't feel like I needed to eat again after dinner.
This dish by far was the most amazing one I have had I loved everything about it the flavors and the peppers and the chimichurri paired so good together and made for such a delicious meal
Step 4, prep cheesy bread - the garlic herb butter was easily used up, leaving none for step 5, cooking the steak. Would be helpful in the ingredients section to include a mention of which step they'll be used on (just a thought).
