Chimichurri Bavette Steak with Roasted Potatoes and Charred Corn Salad

This steak dinner brings together tender bavette steak, a vibrant homemade chimichurri and two delicious sides: crispy roasted potato wedges and a creamy charred corn salad with a kick of chili and lime. It’s a complete meal that’s perfect for a special weeknight or a casual dinner party.

The chimichurri, made with fresh parsley, garlic and red wine vinegar, cuts through the richness of the steak beautifully. The corn salad gets its smoky flavor from charring the kernels in a hot pan, then tossing them with mayo, scallions and chili powder. Serve everything with lime wedges for an extra burst of freshness.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Pick parsley leaves from stems; discard stems and finely chop leaves. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Quarter lime.
2. Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, in a small bowl, combine parsley, scallion whites, remaining garlic powder, 2 tbsp olive oil, 2 tsp vinegar, a pinch of chili flakes, salt and pepper. (For 4 servings, use 4 tbsp olive oil and 4 tsp vinegar.) Set aside, stirring occasionally, until ready to serve.
4. Pat steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board. Wipe out pan.
5. Drain corn; pat dry with paper towels. Heat a drizzle of oil in the same pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (If corn begins to pop, cover pan.) Transfer corn to a medium bowl and stir in scallion greens, mayonnaise, half the chili powder, ¼ tsp sugar, a squeeze of lime juice, salt and pepper. (For 4 servings, use all the chili powder and ½ tsp sugar.) Add more chili flakes if desired.
6. Thinly slice steak against the grain. Divide steak, potatoes and corn salad between plates. Spoon chimichurri over steak and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well as substitutes for bavette.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Can I make the chimichurri ahead of time?

Yes, you can prepare it up to a day in advance and refrigerate. Bring to room temperature before serving.