Argentinian Bavette Steak with Chimichurri and Cheesy Bread

Argentina is famous for its beef and a bright, tangy sauce called chimichurri. This recipe pairs a flavorful bavette steak-often called the butcher’s cut-with a homemade chimichurri made from parsley, onion, vinegar and chili powder. The steak is cooked to perfection and topped with the herbaceous sauce.

On the side, you’ll enjoy garlicky roasted green beans, bell pepper and red onion, plus a toasty ciabatta bread topped with melted Italian cheese. It’s a complete meal that brings the flavors of an Argentine asado to your table.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView 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 with rack in middle. Let garlic herb butter come to room temperature. Trim green beans if needed. Halve, core and thinly slice bell pepper into strips. Halve, peel and cut onion into ½-inch wedges; mince a few wedges to get 1 tablespoon (2 for 4 servings). Finely chop parsley. In a small bowl, combine ¼ teaspoon garlic powder and ¼ teaspoon chili powder (½ teaspoon each for 4 servings).
2. On a baking sheet, toss green beans, bell pepper strips and onion wedges with a drizzle of oil, remaining garlic powder, salt and pepper. Roast until browned and tender, 15-20 minutes.
3. Meanwhile, in the bowl with the garlic-chili mixture, add parsley, minced onion, 1½ tablespoons olive oil (3 for 4 servings) and 1 teaspoon vinegar (2 for 4). Stir to combine; season with salt and pepper. Add more vinegar if you prefer a tangier chimichurri.
4. Halve ciabatta lengthwise and spread with half the garlic herb butter. Place on a second baking sheet and top with Italian cheese blend. Set aside.
5. Pat steak dry with paper towels; season all over with remaining chili powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook steak to desired doneness, 4-7 minutes per side. Remove pan from heat; add remaining garlic herb butter and spoon over steak. Transfer steak to a cutting board and rest at least 5 minutes.
6. When vegetables are done, remove from oven. Turn broiler to high. Place baking sheet with cheesy bread under broiler until cheese is golden and bubbly, 2-3 minutes. Watch carefully to avoid burning.
7. Slice cheesy bread diagonally into triangles. Slice steak against the grain. Divide steak, vegetables and bread among plates. Spoon half the chimichurri over steak; serve remaining on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak or skirt steak. Adjust cooking time as needed.

What can I serve instead of ciabatta?

Any crusty bread like baguette or sourdough works well for the cheesy bread.

How do I store leftovers?

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