Bulgogi Lime Steak with Sweet Potato and Bell Pepper Jumble

This Bulgogi Lime Steak recipe brings together tender bavette steak with a tangy-sweet sauce inspired by Korean flavors. Roasted sweet potatoes and bell peppers are tossed in a garlic-lime butter, creating a colorful and satisfying side dish.

Perfect for a weeknight dinner, this dish is packed with protein and fiber and comes together in under an hour. The combination of savory steak, zesty lime and sweet roasted vegetables will become a new favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Core, deseed and dice bell peppers into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 20-25 minutes.
2. While veggies roast, zest and quarter lime. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the bulgogi sauce and juice from one lime wedge.
3. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 4-8 minutes. Transfer steak to a second baking sheet. Roast on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board to rest for at least 5 minutes.
4. While steak roasts, place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring, until softened, 1-2 minutes. Pour in bulgogi sauce mixture and cook, stirring, until slightly thickened, 1-2 minutes. Turn off heat.
6. Once veggies are done, toss with garlic-lime butter; season with salt and pepper. Thinly slice steak crosswise. Divide veggies and steak between plates. Spoon sauce over steak. Garnish with scallion greens. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed.

Is this recipe gluten-free?

The bulgogi sauce typically contains soy sauce, which has wheat. Use a gluten-free soy sauce alternative to make it gluten-free.

Can I make this dish ahead?

The vegetables and sauce can be prepared in advance, but the steak is best cooked fresh for optimal texture.