Bavette Steak & Blistered Shishito Peppers
with Charred Corn Feta Salad, Fresh Tomato Salsa & Rice
This Mexican-inspired meal stars juicy seared bavette steaks served alongside charred corn and feta salad tossed with cilantro and lime and a little chili powder for just enough kick. Blistered sweet (and sometimes spicy!) shishito peppers accompany the steak, along with fluffy rice topped with fresh tomato salsa.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
1 unit
Tomato
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Bavette Steak
1 unit
Corn
8 ounce
Shishito Peppers
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Chili Powder
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Wash and dry produce. Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.
Pat steak* dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.
While steak cooks, drain corn, then pat dry with paper towels. Set aside for use in Step 5. In a small bowl, combine tomato, scallion greens, a squeeze of lime juice (big squeeze of lime for 4 servings), salt, and pepper.
Heat another drizzle of oil in pan used for steak over high heat. Add corn and scallion whites; cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 2-3 minutes. TIP: If corn begins to pop, cover pan. Turn off heat; transfer to a large bowl. Wipe out pan. To bowl with charred corn, add cilantro, mayonnaise, feta, half the chili powder, ½ tsp sugar, and a squeeze of lime juice (1 tsp sugar and a big squeeze of lime for 4 servings). Stir to combine.
Heat another drizzle of oil in same pan used for corn over medium-high heat. Add shishito peppers; cook, stirring occasionally, until browned and blistered, 2-3 minutes. Season with salt. Transfer to a plate.
Fluff rice with a fork. Thinly slice steak against the grain. Divide rice, steak, and charred corn feta salad between plates in separate sections. Sprinkle corn salad with as much remaining chili powder as you like. Top rice with salsa. Serve with blistered shishito peppers and any remaining lime wedges on the side.
Steak is fully cooked when internal temperature reaches 145°.
