Creamy Chimichurri Bavette Steak
with Rice & Garlicky Roasted Broccoli
- Milk
Creamy, tangy, herbaceous chimichurri sauce takes pork filets to the next level for an easy-yet-impressive meal. You'll spoon it over juicy roasted pork and serve it alongside savory, garlicky broccoli and fluffy, buttery rice for a dish that's as flavor-packed as it is easy to make. The serving of protein food in this product is high in protein. See nutrition information for total fat, cholesterol, and sodium content.
Ingredients
½ cup
Jasmine Rice
1 teaspoon
Garlic Powder
2 ounce
Chimichurri
10 ounce
Bavette Steak
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Broccoli
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine rice, 3⁄4 cup water(1 1⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary.
• Pat pork dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)
• On opposite side of sheet from pork, toss broccoli with a drizzle of oil, remaining garlic powder, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet.) • Roast on top rack until pork is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and pork on middle rack, swapping rack positions halfway through.) • Transfer pork to a cutting board to rest for at least 5 minutes.
• While pork and broccoli roast, in a small bowl, combine chimichurri and sour cream.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter(2 TBSP for 4 servings) until melted. • Divide rice and broccoli between plates in separate sections. Top rice with pork; spoon creamy chimichurri over pork. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The chimichurri sauce was a hit, brightening up the dish and pairing perfectly with the bavette steak 🍲.
- Ease of prep: Some found the bavette steak challenging to cook and cut; consider adjusting cooking time for tenderness.
- Suggestions: Add extra sour cream for more creaminess, and adjust spice levels in the chimichurri to taste.
- Portions: A few wanted larger servings; consider adding more vegetables or protein if you're extra hungry.
Reviews from our home cooks
Fan favorite. The chimichurri sauce is the star of this recipe. But it definitely needs to be touted as a steak recipe first and foremost. I believe it comes with pork as the primary protein. Steak is the better choice.
The chimichurri sauce was so good with the steak! The green beans were a decent alternative to the broccoli as well. Thank you for the delicious meal!
Great portion size and delicious and easy to make meal
Very good! The cut of steak I received was a little on chewy side but still good
The chimichurri sauce was very good! Just wish there was more of it.
Steak was tender and flavorful, and the chimichurri is really good!
Very tasty meals, and the portion control is spot on. 10 out of 10.
One of our favorites, going to add this to the rotation. Please do more bavette steak recipes.
Creamy chili was excellent! Wish I could have swapped the rice for more broccoli
The bavette steak may be the grossest piece of meat I have ever had in front of me (one star) but the rest was fine (jump to two stars).
