Bulgogi Bavette Steak with Roasted Carrots and Lime Rice

If you love Korean-inspired flavors, this bulgogi bavette steak is sure to satisfy. The dish features succulent steak seared and roasted until tender, paired with sweet roasted carrots and fluffy jasmine rice. A rich bulgogi sauce, whisked with butter and spooned over the steak, ties everything together.

This meal is perfect for a weeknight dinner that feels special. The combination of savory-sweet sauce, tender meat and bright lime rice creates a balanced plate that everyone will enjoy.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch-thick rounds. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big 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.
3. While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, spread out across entire sheet.) Roast carrots on top rack for 10 minutes (you’ll add the pork then).
4. Meanwhile, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, stir carrots and carefully place seared steak on opposite side. (For 4 servings, place steak on a second sheet; roast on middle rack.) Return to top rack; roast until steak is cooked through and carrots are tender, 10-12 minutes more.
5. When steak and carrots have 5 minutes left, melt 1 TBSP butter in pan used for steak over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water.
6. Fluff rice with a fork. Stir in half the lime zest (add more if you like), 1 TBSP butter and a squeeze of lime juice; season with salt and pepper. Thinly slice steak crosswise. Divide rice, steak and carrots between plates. Drizzle steak with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust cooking time as needed.

Is bulgogi sauce gluten-free?

Traditional bulgogi sauce contains soy sauce, which has wheat. Check the label for gluten-free options if needed.

Can I make this dish ahead?

The rice and carrots can be prepared in advance, but the steak is best cooked fresh. Reheat gently.