Curry-Crusted Bavette Steak with Roasted Sweet Potatoes and Cauliflower

This dish brings together warm curry spices, tender bavette steak and earthy roasted vegetables for a satisfying meal. The golden raisins add a pop of sweetness, while the cool cilantro yogurt sauce ties everything together with a creamy finish.

Perfect for a weeknight dinner that feels special, this recipe is packed with flavor and texture. The curry powder gives the steak a fragrant crust and the roasted sweet potatoes and cauliflower become caramelized and tender in the oven.

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Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 and preheat oven to 425°F. Wash and dry produce. Halve sweet potato lengthwise, then slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces if needed. Mince cilantro.
2. Place raisins in a small microwave-safe bowl and cover with water. Cover with plastic wrap and microwave for 30-60 seconds. Set aside, covered, until ready to serve.
3. Toss sweet potato and cauliflower on a baking sheet with a drizzle of oil, half the curry powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
4. Meanwhile, in a small bowl, combine yogurt, half the cilantro, salt and pepper. Stir in water 1 teaspoon at a time until the sauce reaches a drizzling consistency.
5. Pat steak dry with paper towels and season all over with remaining curry powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked through, 4-6 minutes per side. Lower heat to medium and cover if browning too quickly.
6. Slice steak crosswise. Divide sweet potato and cauliflower between plates. Top with drained raisins and sliced steak. Drizzle sauce over everything. Garnish with remaining cilantro and serve.

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.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add more roasted vegetables or a plant-based protein like chickpeas.

How do I store leftovers?

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