Bulgogi Bavette Steak with Roasted Carrots and Lemony Rice

If you love Korean-inspired flavors, this dish will hit the spot. Tender bavette steak is seared and roasted, then drizzled with a savory-sweet bulgogi sauce made with butter and scallions. On the side, you’ll find roasted carrots and fluffy jasmine rice brightened with lemon zest and juice.

This meal brings together a little bit of everything-rich, tangy and fresh elements that complement each other perfectly. It’s an easy yet impressive dinner that’s sure to become a favorite.

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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 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 lemon. 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 steak 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 lemon zest (add more if you like), 1 TBSP butter and a squeeze of lemon 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 lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak or sirloin, but adjust cooking time as needed.

What can I serve instead of rice?

Quinoa or cauliflower rice would work well as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.