Uruguayan-Style Churrasco Steaks
with Chimichurri, Roasted Potatoes & Corn Salad
- Eggs
Get to know Latin American cuisine this Hispanic Heritage Month, and unite your familia around this vibrant Uruguayan-style dish! Juicy slices of bavette steak are drizzled with bright, herbaceous chimichurri sauce. On the side, you’ll savor the sabor of golden brown roasted potato wedges and a creamy chili-lime charred corn salad!
Ingredients
12 ounce
Potatoes
¼ ounce
Parsley
2 unit
Scallions
1 unit
Lime
1 teaspoon
Garlic Powder
5 teaspoon
Red Wine Vinegar
1 teaspoon
Chili Flakes
10 ounce
Bavette Steak
1 unit
Corn
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Chili Powder
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Pick parsley leaves from stems; discard stems and finely chop leaves. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Quarter lime.
• Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, in a small bowl, combine parsley, scallion whites, remaining garlic powder, 2 TBSP olive oil, 2 tsp vinegar, a pinch of chili flakes, salt, and pepper (4 TBSP olive oil and 4 tsp vinegar for 4 servings). (Save remaining vinegar and chili flakes for another use.) Taste and adjust seasonings as you like. • Set aside, stirring occasionally, until ready to serve.
• 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 and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board. Wipe out pan.
• Drain corn; pat dry with paper towels. • Heat a drizzle of oil in pan used for steak over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Transfer corn to a medium bowl and stir in scallion greens, mayonnaise, half the chili powder, 1⁄4 tsp sugar, a squeeze of lime juice, salt, and pepper (all the chili powder and 1⁄2 tsp sugar for 4 servings). TIP: If you like things spicy, add some chili flakes!
• Thinly slice steak crosswise. • Divide steak, potatoes, and corn salad between plates. Spoon chimichurri over steak and serve with 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 vibrant flavors, especially the chimichurri sauce and corn salad. Some found it spicy but delicious 🌶️.
- Ease of prep: Generally easy to make, though a few found it slightly complicated or time-consuming.
- Suggestions: Consider reducing oil and vinegar in chimichurri; add garlic or extra herbs for deeper flavor.
- Portions: Some felt the steak portions were small for the premium price; others wanted more potatoes.
- Meat quality: Several found the steak tough or chewy; cooking less time (2-3 min per side) helped tenderness.
- Corn salad: A standout favorite for many; reduce chili powder if sensitive to heat.
Reviews from our home cooks
My husband loved this! The flavor of the chimichurri sauce was wonderful. I can't believe how easy it was to make. The corn salad was also amazing. We love your Bavette steaks--a great source of protein. Only feedback, I wish there was a way to get Bavette steaks in the extra protein section of add ons (or with the meal). I suspect you would sell a lot of it!
Sous vide the steak 130 degrees for 45 minutes. Seared before and after. Air roasted the potatoes. Mayo hater so added a bit of butter to the corn instead. Really great dinner.
This was great. I love when the flavors are simple. Would have been nice to have actual garlic instead of garlic powder in the chimichurri. Seems like a simple add. Otherwise, the flavors were nice.
One of my favorite meals so far!!! Like the other food are great but this one so good!!! I thought that I needed to use the chili flakes in the corn step putting everything together. But it was supposed to be chili powder. But I added that and a little of the chili powder as well and made the dish perfectly perfect with the spice kick!
Oh my yum! First of all, the chimichurri was SO SO good!! Like wow I coated the steak in that so much because it ended up so delicious. The corn was really good too!
This turned out great. The chimichuri sauce was a bit different that ones I've made before, which made it something new and different. The russet potato fries came out excellent, and it was also a nice change from the golden potatoes that come with the meals. Loved the corn salsa too!
Loved the corn so much! Steak was a bit tough even though cooked mid rare and chimichurri seemed too oily even though followed directions.
The steaks were high quality, tender and juicy. Although it was not enough meat for 4 people.
Doubled Chimichurri, added all of the chili flakes, added Harissa to potatoes, added extra mayo, all of the chili powder and some more chili flakes, plus two splashes of lime, to the corn salad.
This was one of the best steaks I've ever tasted, and I never knew corn could be prepared like this. Absolutely delicious!
