Bavette Steak & Blistered Shishito Peppers
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Bavette Steak & Blistered Shishito Peppers

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.

Easy Prep

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

Total Time25 minutes
Prep Time5 minutes


serving amount

½ cup

White Rice

1 unit


2 unit


¼ ounce


1 unit


10 ounce

Bavette Steak

1 unit


8 ounce

Shishito Peppers

4 tablespoon


(Contains Eggs)

1 teaspoon

Chili Powder

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

½ teaspoon





Nutrition Values

/ per serving
Calories970 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate72 g
Sugar16 g
Dietary Fiber9 g
Protein39 g
Cholesterol150 mg
Sodium610 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.


Small pot
Paper Towel
Small Bowl
Can Opener
Large Pan
Large Bowl


Cook Rice

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• Meanwhile, wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.

Cook Steak

• 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.

Prep Corn & Make Salsa

• While steak cooks, drain corn, then pat dry with paper towels. Set aside until ready to use in the next step. • In a small bowl, combine tomato, scallion greens, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper.

Make Charred Corn Feta Salad

• Heat a 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, 1⁄2 tsp sugar, and a squeeze of lime juice (1 tsp sugar and a big squeeze of lime juice for 4 servings). Stir to combine.

Blister Shishito Peppers

• Heat a drizzle of oil in 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.

Finish & Serve

• Fluff rice with a fork. Thinly slice steak against the grain. • Divide rice, steak, and corn feta salad between plates in separate sections. Top rice with salsa. Sprinkle corn salad with as much remaining chili powder as you like. • Serve with shishito peppers and any remaining lime wedges on the side.

Steak is fully cooked when internal temperature reaches 145°.

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