Seared Mexican-Spiced Bavette Steak with Sweet Potato, Cauliflower and Chimichurri

This vibrant steak dinner brings together tender bavette steak, roasted sweet potatoes and cauliflower for a satisfying meal. The steak is seasoned with a Mexican spice blend and seared to perfection, while the vegetables caramelize in the oven. A tangy chimichurri sauce does double duty: mixed with sour cream for a creamy drizzle and tossed with the roasted veggies for an herby kick.

Crunchy walnuts and salty feta add texture and flavor, making every bite a symphony of tastes. Ready in under 30 minutes, this recipe is perfect for a quick yet impressive weeknight dinner.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Wash and dry all produce. Peel and dice sweet potato into ¼-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Cut cauliflower into bite-size pieces if needed. Roughly chop walnuts and cilantro. Quarter lemon.
2. On a baking sheet, toss sweet potato, onion and cauliflower with a drizzle of oil, half the Mexican spice blend, salt and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
3. Meanwhile, pat steak dry with paper towels. Season all over with remaining Mexican spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest.
4. In a small bowl, combine sour cream with half the chimichurri. Set aside.
5. When vegetables are done, transfer to a medium bowl. Stir in walnuts, half the cilantro, half the feta and remaining chimichurri. Toss until evenly coated.
6. Thinly slice steak against the grain. Divide steak and sweet potato jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon juice. Drizzle with creamy chimichurri and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak work well as substitutes. Adjust cooking time as needed.

Can I make this recipe vegetarian?

Absolutely! Omit the steak and add extra roasted vegetables or a plant-based protein like tofu or tempeh.

How do I store leftovers?

Store steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.