Argentinian Bavette Steak
with Roasted Veggies, Cheesy Bread & Chimichurri
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 tablespoon
Garlic Herb Butter
(ContainsMilk)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
(ContainsSoy, Wheat)½ cup
Italian Cheese Blend
(ContainsMilk)10 ounce
Bavette Steak
Not included in your delivery
1.5 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
Kosher Salt
Pepper
• 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°.