Butter-Basted Southwestern Bavette Steak
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Butter-Basted Southwestern Bavette Steak

Butter-Basted Southwestern Bavette Steak

with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema

Butter basting—does anything sound more delicious than that? We didn’t think so! Tonight, you’ll season pork chops with a Mexican-inspired spice blend of cumin, garlic, and oregano. After a quick sear, you’ll spoon melted butter over the chops to create a tasty browned crust and seal in all those juices for a succulent finish! On the side are roasted sweet potatoes and creamy black beans topped with melty Monterey Jack. Finish with a heaping spoonful (or two) of fresh pico de gallo, then drizzle it all with zesty lime crema for cool, creamy contrast.

Protein Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potatoes

1 unit


1 unit

Black Beans

10 ounce

Bavette Steak

1 tablespoon

Fajita Spice Blend

1.5 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 ounce

Pico de Gallo

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories770 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate66 g
Sugar8 g
Dietary Fiber12 g
Protein43 g
Cholesterol105 mg
Sodium700 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.


Baking Sheet
Paper Towel
Large Pan
Aluminum Foil
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Zest and quarter lime. Drain beans.

Roast Sweet Potato

• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook Pork

• Pat pork dry with paper towels and season all over with half the Fajita Spice Blend (all for 4 servings) and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Add 1 TBSP butter (2 TBSP for 4) to pan; stir until melted, then spoon over pork until coated. • Turn off heat; transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

Swap in chicken or steak for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Cook through the rest of this step as instructed.

Mix Crema

• While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Make Jumble

• Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt; cook, stirring occasionally, until beans are warmed through, 2-3 minutes. • Add roasted sweet potatoes and juice from one lime wedge (juice from two wedges for 4 servings); toss to combine.

Finish & Serve

• Slice pork crosswise. • Divide sweet potato jumble and pork between plates; top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side.

Slice chicken or steak against the grain.

Steak is fully cooked when internal temperature reaches 145°.