Sweet Thai Chili Bavette Steak
with Carrots, Zucchini & Scallions
Bavette steak is seared until browned, then finished in a hot oven alongside roasted carrots, zucchini, and scallions. Once rested, the steak is thinly sliced against the grain and plated with the caramelized vegetables, then drizzled with a punchy sweet Thai chili garlic sauce that ties the whole dish together with a bright, spicy-sweet finish.
Ingredients
6 ounce
Carrot
10 ounce
Bavette Steak
1 clove
Garlic
1 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim scallions; cut into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic.
In a small bowl, combine garlic and chili sauce (you’ll use it in Step 3).
In a large bowl, toss carrots and scallions with a drizzle of oil, salt, and pepper; transfer to one side of a lightly oiled baking sheet. TIP: Line sheet with parchment paper first for easier cleanup.
Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper.
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Pat steak* dry with paper towels and season generously all over with salt and pepper.
Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned but not yet cooked through, 3-4 minutes per side. Turn off heat.
Carefully place steak on empty side of sheet. Return to top rack and roast to desired doneness, 5-7 minutes. Transfer steak to a cutting board to rest for at least 5 minutes, then thinly slice against the grain. (For 4 servings, leave veggies roasting; arrange steak on a second baking sheet and roast on middle rack.)
Divide veggies and steak between plates. Drizzle with chili sauce. Serve.
