Creamy Chimichurri Bavette Steak with Garlic Roasted Broccoli and Rice

This creamy chimichurri bavette steak is a flavor-packed dinner that comes together quickly. The steak is seared then roasted until perfectly tender, while the broccoli gets crispy and golden with garlic. A simple creamy chimichurri sauce adds a tangy, herbaceous finish.

Serve it all over fluffy jasmine rice tossed with butter for a satisfying meal that feels special but is easy enough for a weeknight. The combination of textures and bright flavors will make this a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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. In a small pot, combine rice, ¾ cup water (1½ cups for 4) and a 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.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary.
3. Pat steak dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the next step), 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 (it’ll finish cooking in the next step). Transfer steak to one side of a baking sheet. (For 4 servings, spread steak out across entire sheet.)
4. On opposite side of sheet from steak, toss broccoli with a drizzle of oil, remaining garlic powder, salt and pepper. (For 4 servings, toss broccoli on a second baking sheet.) Roast on top rack until steak is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and steak on middle rack, swapping rack positions halfway through.) Transfer steak to a cutting board to rest for at least 5 minutes.
5. While steak and broccoli roast, in a small bowl, combine chimichurri and sour cream.
6. Thinly slice steak crosswise. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Divide rice and broccoli between plates in separate sections. Top rice with steak; spoon creamy chimichurri over steak. Serve.

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.

How do I store leftovers?

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

Can I make this dairy-free?

Yes, use dairy-free sour cream and butter alternatives.