Lemongrass Ponzu Bavette Steak with Pickled Salad and Crispy Onions

This Southeast Asian-inspired steak dinner comes together in just 30 minutes, making it perfect for busy weeknights. The bavette steak is seared to perfection and glazed with a savory-sweet lemongrass ponzu sauce that’s bursting with umami.

Alongside, you’ll find fluffy jasmine rice and a quick-pickled carrot and cucumber salad that adds a refreshing crunch. Topped with crispy fried onions, every bite is a delightful mix of textures and flavors.

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Ingredients

1 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, prepare the sauce and salad. Quarter the lime. Trim and halve the cucumber lengthwise, then slice thinly on a diagonal. Chop cilantro. In a small bowl, whisk together sweet Thai chili sauce, ponzu, half the lemongrass puree, half the garlic powder and juice from one lime wedge.
3. In a medium microwave-safe bowl, combine shredded carrots, rice wine vinegar, 1 teaspoon water, 1 teaspoon sugar and a pinch of salt. Cover with plastic wrap and microwave for 30-60 seconds. Set aside to pickle, stirring occasionally.
4. Pat the bavette steak dry with paper towels. Season all over with remaining garlic 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, 5-7 minutes per side. If browning too quickly, reduce heat and cover. Transfer steak to a cutting board to rest.
5. Drain the pickled carrots and return them to the bowl. Stir in sliced cucumber and half the chopped cilantro.
6. Fluff the rice with a fork. Thinly slice the steak against the grain. Divide rice and salad between plates. Top rice with steak slices, squeeze a lime wedge over each portion and spoon the lemongrass ponzu sauce over the steak. Garnish with crispy fried onions and remaining cilantro. Serve with extra lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed.

Is this recipe gluten-free?

The recipe contains ponzu sauce and crispy fried onions, which may contain wheat. Check labels for gluten-free versions.

Can I make this dish vegetarian?

Absolutely! Replace the steak with firm tofu or tempeh and use a vegetarian ponzu sauce.