Argentinian-Style Bavette Steak with Chimichurri, Roasted Vegetables and Cheesy Bread

Argentina is famous for its beef and its bright, herbaceous chimichurri sauce. This version pairs a tender bavette steak-often called ‘the butcher’s cut’ for its rich flavor-with a tangy parsley and chili chimichurri. On the side, enjoy garlicky roasted green beans, bell pepper and red onion, plus a melty, toasty cheese bread that echoes the country’s love for bread and cheese.

This dish is perfect for a special dinner at home. The steak is seared and finished with garlic herb butter, then sliced against the grain for maximum tenderness. The chimichurri adds a fresh kick, while the roasted vegetables and cheesy bread round out the meal. ¡Olé!

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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

20 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Bring garlic herb butter to room temperature. Wash and dry produce. Trim green beans if needed. Halve, core and thinly slice bell pepper into strips. Halve, peel and cut 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 (½ teaspoon for 4 servings) and ¼ teaspoon chili powder (½ teaspoon for 4 servings). Set aside the remaining garlic powder and chili powder for later.
3. On a baking sheet, toss green beans, bell pepper and onion wedges with a large drizzle of oil, remaining garlic powder, salt and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
4. Meanwhile, in the bowl with the reserved garlic powder and chili powder, add parsley, minced onion, 1½ tablespoons olive oil (3 tablespoons for 4 servings) and 1 teaspoon red wine vinegar (2 teaspoons for 4 servings). Stir to combine; season with salt and pepper. For a tangier chimichurri, add a little more vinegar.
5. Halve ciabatta lengthwise and spread with half of the garlic herb butter. Place on a second baking sheet and top with Italian cheese blend. Set aside.
6. Pat steak dry with paper towels; season all over with remaining chili powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove pan from heat. Add remaining garlic herb butter to pan; spoon melted butter over steak until coated. Transfer steak to a cutting board to rest for at least 5 minutes.
7. When vegetables are done, remove from oven. Heat broiler to high. Transfer baking sheet with cheesy bread to oven; broil until cheese is golden and bubbly, 2-3 minutes. Watch carefully to prevent burning.
8. Slice cheesy bread on a diagonal into triangles. Slice steak against the grain. Divide steak, vegetables and cheesy bread between plates. Spoon half the chimichurri over steak. Serve with remaining chimichurri on the side for dipping.

Recipe Tips

FAQ

What is bavette steak?

Bavette is a flavorful, long cut from the flank area, often called ‘the butcher’s cut’ because butchers would keep it for themselves. It’s tender when cooked to medium-rare and sliced against the grain.

Can I use a different cut of steak?

Yes, you can substitute flank steak or skirt steak. Adjust cooking time as needed and always slice against the grain.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.