Argentinian-Style Bavette Steak with Chimichurri and Cheesy Bread

Argentina is famous for its beef and its magical, bright sauce: chimichurri. This tangy, herbaceous condiment is the perfect partner for earthy, flavorful meat. Our version combines fresh parsley, garlic, onion, vinegar and chili powder, spooned generously over a bavette steak-a cut so delicious it’s often called ‘the butcher’s cut.’

On the side, we’ve included two classic accompaniments: a melty, toasty cheese bread and a medley of garlicky roasted green beans, bell pepper and red onion. Together, they create a meal that’s both rustic and refined, perfect for a special dinner at home.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions and preheat to 425°F. Let garlic herb butter come to room temperature. Wash and dry all produce. Trim green beans if needed. Halve, core and thinly slice bell pepper into strips. Halve, peel and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop parsley.
2. In a small bowl, combine ¼ teaspoon garlic powder and ¼ teaspoon chili powder (½ teaspoon each for 4 servings). Set aside. (You’ll use the remaining garlic powder and chili powder later.)
3. On a baking sheet, toss green beans, bell pepper strips and onion wedges with a drizzle of oil, the remaining garlic powder, salt and pepper. Roast on the middle rack until browned and tender, 15-20 minutes.
4. Meanwhile, in the bowl with the reserved garlic-chili mixture, add the chopped parsley, minced onion, 1½ tablespoons olive oil (3 tablespoons for 4 servings) and 1 teaspoon red wine vinegar (2 teaspoons for 4). Stir to combine; season with salt and pepper. For a tangier chimichurri, add a little more vinegar.
5. Halve the ciabatta lengthwise and spread with half of the garlic herb butter. Place on a second baking sheet and top with the Italian cheese blend. Set aside to finish later.
6. Pat the bavette steak dry with paper towels; season all over with the remaining chili powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 4-7 minutes per side. Remove pan from heat; add the remaining garlic herb butter and spoon the melted butter over the steak until coated. Transfer steak to a cutting board and let rest for at least 5 minutes.
7. When the vegetables are done, remove them from the oven. Transfer the baking sheet with the cheesy bread to the top rack and broil until the cheese is golden and bubbly, 2-3 minutes. Watch carefully to prevent burning.
8. Slice the cheesy bread diagonally into triangles. Slice the steak against the grain. Divide the steak, roasted vegetables and cheesy bread among plates. Spoon half the chimichurri over the steak; serve the remaining chimichurri on the side for dipping. (Steak is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I store leftovers?

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

Can I make the chimichurri ahead?

Absolutely! The chimichurri can be made up to a day in advance and refrigerated. Bring to room temperature before serving.