Bavette Steak and Crispy Prosciutto Grain Bowl with Arugula and Parmesan

This bavette steak and crispy prosciutto grain bowl is a flavor-packed dinner that comes together in just 20 minutes. Tender steak, salty crispy prosciutto and a creamy Dijon vinaigrette elevate simple ingredients like arugula, grape tomatoes and a microwavable grain blend into a satisfying meal.

Perfect for busy weeknights, this recipe delivers protein, texture and color in every bite. The combination of warm oregano-seasoned steak, cool arugula and crunchy prosciutto will make this a new favorite.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy, 2-3 minutes per side (work in batches if needed). Press down with a spatula for even crisping. If crisping too quickly, reduce heat to medium. Transfer to a paper-towel-lined plate. Wipe out the pan.
2. While prosciutto cooks, wash and dry produce. Halve, peel and mince half the shallot (use all for 4 servings). Halve the grape tomatoes. In a large bowl, whisk together mayonnaise, mustard, vinegar, ½ teaspoon sugar and a drizzle of olive oil (for 4 servings: 1 teaspoon sugar and a large drizzle of olive oil). Stir in the minced shallot; set aside to marinate.
3. Massage the grain blend package to break up grains; partially open the package. Microwave until warmed through, 1½-2 minutes. Spread the grains on a plate to cool.
4. Pat the steak dry with paper towels; season all over with half the oregano (all for 4 servings), salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the steak; cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board to rest.
5. While the steak cooks, roughly chop the crispy prosciutto. To the bowl with the dressing, add the tomatoes, cooled grains, arugula, half the prosciutto and half the Parmesan. Toss to combine. Taste and season with salt and pepper if desired.
6. Slice the steak crosswise against the grain. Divide the salad between bowls. Top with the sliced steak, remaining prosciutto and remaining Parmesan. Serve immediately.

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.

How do I reheat leftovers?

Reheat the steak and grains separately in a skillet or microwave. Add fresh arugula and prosciutto after reheating.

Can I make this gluten-free?

Check the grain blend label; many are gluten-free. Use a certified gluten-free grain blend if needed.