Argentinian Bavette Steak

Name: Argentinian Bavette Steak with Roasted Veggies, Cheesy Bread & Chimichurri
Total time: 35 min
Yield: 2
Cuisine: Latin
Ingredients: 2 tablespoon Garlic Herb Butter; 6 ounce Green Beans; 1 unit Red 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; ½ cup Italian Cheese Blend; 10 ounce Bavette Steak; 1 tablespoon Cooking Oil; 1.5 tablespoon Olive Oil; Salt; Pepper

with Roasted Veggies, Cheesy Bread & Chimichurri

Recipe Development TeamPublished on June 13, 2023

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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, 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!

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

6 ounce

Green Beans

1 unit

Red 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 tablespoon

Cooking Oil

1.5 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories810 kcal

Fat54 g

Saturated Fat20 g

Carbohydrate48 g

Sugar6 g

Dietary Fiber7 g

Protein40 g

Cholesterol125 mg

Sodium760 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• Adjust rack to middle position 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. Heat broiler to high. • Transfer baking sheet with cheesy bread to oven; 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°.