Creamy Chimichurri Bavette Steak

Name: Creamy Chimichurri Bavette Steak with Rice & Garlicky Roasted Broccoli
Total time: 35 min
Yield: 2
Cuisine: South America
Ingredients: ½ cup Jasmine Rice; 1 teaspoon Garlic Powder; 2 ounce Chimichurri; 10 ounce Bavette Steak; 1.5 tablespoon Sour Cream; 1 unit Broccoli; Salt; Pepper; Butter; Cooking Oil

with Rice & Garlicky Roasted Broccoli

Recipe Development TeamUpdated on September 11, 2025

Get Free Steak + 10 Free Meals

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.

Tags:

High Protein

•Easy Prep

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories700 kcal

Fat40 g

Saturated Fat13 g

Carbohydrate50 g

Sugar4 g

Dietary Fiber3 g

Protein35 g

Cholesterol110 mg

Sodium510 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.

Utensils

•Small pot

•Paper Towel

•Large Pan

•Baking Sheet

•Small Bowl

Instructions

PDF

• 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°.