Seared Bavette Steak with Blistered Shishito Peppers and Charred Corn Feta Salad

This vibrant steak dinner brings together seared bavette steak, blistered shishito peppers and a charred corn salad with feta and cilantro. The fresh tomato salsa and fluffy rice round out the meal, making it a satisfying weeknight treat.

The combination of smoky charred corn, creamy feta and a hint of chili powder adds a delightful kick. Whether you’re cooking for family or impressing guests, this recipe is sure to become a favorite.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

4 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

8 ounce Shishito PeppersView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.
3. 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; cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.
4. While steak cooks, drain corn, then pat dry with paper towels. Set aside. In a small bowl, combine tomato, scallion greens, a squeeze of lime juice (big squeeze for 4 servings), salt and pepper.
5. Heat a drizzle of oil in pan used for steak over high heat. Add corn and scallion whites; cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 2-3 minutes. (Tip: If corn begins to pop, cover pan.) Turn off heat; transfer to a large bowl. Wipe out pan. To bowl with charred corn, add cilantro, mayonnaise, feta, half the chili powder, ½ tsp sugar and a squeeze of lime juice (1 tsp sugar and a big squeeze of lime juice for 4 servings). Stir to combine.
6. Heat a drizzle of oil in pan used for corn over medium-high heat. Add shishito peppers; cook, stirring occasionally, until browned and blistered, 2-3 minutes. Season with salt. Transfer to a plate.
7. Fluff rice with a fork. Thinly slice steak against the grain. Divide rice, steak and corn feta salad between plates in separate sections. Top rice with salsa. Sprinkle corn salad with as much remaining chili powder as you like. Serve with shishito peppers and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What if I can't find shishito peppers?

You can use padrón peppers or even small bell peppers for a milder flavor.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.