Bavette Steak & Creamy Chimichurri over Bulgur
with Zucchini & Radishes
- Eggs
- Wheat
Perfectly seasoned seared steaks are sliced and served over nutty bulgur wheat tossed with tender sautéed zucchini and fresh scallions. A bright chimichurri sauce enhanced with creamy mayo drapes everything in herbaceous richness, while crisp radish matchsticks add a peppery crunch and pop of color.
Ingredients
1 tablespoon
Fry Seasoning
1 unit
Zucchini
10 ounce
Bavette Steak
2 unit
Chicken Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
2 ounce
Chimichurri
Nutrition Values
Cooking Steps
In a small pot, combine bulgur, stock concentrates, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-15 minutes.
Keep covered off heat until ready to use in Step 4.
While bulgur cooks, wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions. Trim and thinly slice radishes into rounds; stack a few slices at a time and slice into matchsticks.
In a small bowl, combine mayonnaise and chimichurri.
Pat steak* dry with paper towels. Season all over with salt, pepper, and Fry Seasoning.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 3-5 minutes per side. TIP: If steak is browning too quickly, reduce heat.
Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring frequently, until browned and tender, 3-5 minutes.
Drain any excess water from bulgur if necessary; fluff with a fork. Gently stir in zucchini and scallions.
Thinly slice steak against the grain.
Divide bulgur between plates. Top with steak. Drizzle creamy chimichurri all over. Garnish with radishes and serve.
