Peruvian-Style Bavette Steak with Loaded Rice and Creamy Jalapeño Sauce

Get ready for a flavor-packed dinner that brings the vibrant tastes of Peru to your table. This recipe features tender bavette steak seasoned with a smoky fajita spice blend, pan-seared to perfection. It’s served alongside a garlicky rice loaded with fresh tomatoes, scallions and lime, creating a bright and satisfying base.

The real star is the creamy salsa verde-a tangy, spicy sauce made with mayonnaise, sour cream, lime and pickled jalapeño. Drizzle it over the steak and rice for a burst of heat and zest. With every bite, you’ll enjoy a perfect balance of savory, tangy and spicy flavors.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 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. Wash and dry produce. Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for later. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter the lime. Dice tomato into ½-inch pieces.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add scallion whites, remaining garlic and 1 teaspoon fajita spice blend. Cook, stirring, until softened and fragrant, 2-3 minutes. Add rice, chicken stock concentrate, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a small microwave-safe bowl, combine jalapeño slices, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. Pat bavette steak dry with paper towels. Season all over with remaining fajita spice blend, 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. Transfer to a cutting board to rest.
5. While steak cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince the remaining jalapeño. To the bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest and a pinch of minced jalapeño to taste. (Tip: For extra heat, add a small splash of pickling liquid in place of or in addition to lime juice.) Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Stir in diced tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice and as much remaining minced jalapeño as you like. Season with salt and pepper. Thinly slice steak crosswise. Divide rice between bowls and top with sliced steak. Squeeze juice from remaining lime over steak. Drizzle everything with the creamy salsa verde. Garnish with remaining scallion greens and reserved jalapeño rounds. 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.

How do I make the rice ahead of time?

Cook the rice as directed, then let it cool. Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water before serving.

Is the creamy salsa verde spicy?

It has a mild to moderate kick from the pickled jalapeño. You can control the heat by using less minced jalapeño or omitting the pickling liquid.