Bavette Steak & Blistered Shishito Peppers
with Charred Corn Feta Salad, Fresh Tomato Salsa & Rice
- Eggs
- Milk
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.
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
Cooking Steps
• 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.
• 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 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the corn salad, praising its amazing taste and Mexican street corn-like flavors 🌽.
- Ease of prep: Some found timing tricky; consider cooking vegetables first to ensure everything's hot when served.
- Suggestions: Try reducing mayo in corn salad; consider adding a steak marinade or sauce for extra flavor.
- Portions: Several noted too many shishito peppers were provided; consider using fewer or omitting if desired.
- Steak quality: Some found the bavette steak tender and juicy, while others experienced toughness; cooking time may vary.
Reviews from our home cooks
This recipe was delicious, but the timing needs some revision. You under-estimate how long it takes to brown vegetables. Cooking the steak in the middle of the process meant it sat to the side getting cold for 15 minutes while I finished up the corn and the peppers. If I make this recipe again, I will use a second pan for the corn and peppers, or make them first. I'm also not sure how this meal benefited from a giant pile of peppers on the side.
This meal was outstanding! I will definitely get it again. I used the recipe to make the corn salad and peppers for our 4th of July gathering and everyone loved them! The peppers were delicious on our hamburgers. Thank you!
The shishito peppers were all "hot"! The meat was prepared perfectly and was surprisingly tasty. The corn mixture was too cheesy, it would have been better if not mixed with anything. The rice was very tasty with the tomato/scallion mixture. But it would have been better with butter. Overall the dish was too spicy for my spice averse wife.
This was DELICIOUS! This is a 10/10 meal. The only really feedback I have is there were twice as many peppers as we needed so we had a bit of a waste of those but everything else was a perfect portion.
Love, Love, LOVE this meal!! Don't really need to waste 2 bags of shishito peppers as we never use them along with the meal as directed. We tried blistering them the first time we made it and they were terrible:( I actually made a salsa verde with them this time.
Corn/feta salad was super good and shishito peppers were a nice touch. Please feature them more! Bavette is always phenomenal
This was really good. At first I didn't realize it, but it's elote. That's the corn thing. With rice and pico and a nice steak. Delicious.
The beef was very good. We put like the corn dish with the rice and the peppers were a nice surprise. I'd get this one again.
Loved the way the corn was prepared. Shishito peppers were new to me and a little on the hot side for my husband but yummy all the same.
Really loved the corn and the pico on the rice - steak was slightly tough but all in all a great meal
