Seared Mexican-Spiced Bavette Steak with Roasted Sweet Potato and Cauliflower Jumble

This vibrant dish brings together perfectly seared bavette steak with a colorful medley of roasted sweet potatoes, cauliflower and onions. The vegetables are tossed with a bright chimichurri sauce, crunchy walnuts and tangy feta cheese, creating a symphony of textures and flavors.

A creamy chimichurri drizzle adds an extra layer of herbaceous richness, making every bite unforgettable. Ready in under 30 minutes, this recipe is perfect for a weeknight dinner that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView 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. Preheat oven to 425°F (220°C) with rack in middle. Wash and dry produce. Peel and dice sweet potato into ¼-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Cut cauliflower into bite-size pieces if needed. Roughly chop walnuts and cilantro. Quarter lemon.
2. On a baking sheet, toss sweet potato, onion and cauliflower with a drizzle of oil, half the Mexican spice blend, salt and pepper. Roast until browned and tender, 15-20 minutes.
3. Meanwhile, pat steak dry with paper towels. Season all over with remaining Mexican spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook steak to desired doneness, 3-5 minutes per side. Transfer to a cutting board and let rest.
4. In a small bowl, combine sour cream with half the chimichurri. Set aside.
5. Transfer roasted veggies to a medium bowl. Stir in walnuts, half the cilantro, half the feta and remaining chimichurri until evenly coated.
6. Thinly slice steak against the grain. Divide steak and veggie jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon juice. Drizzle with creamy chimichurri and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak are good substitutes. Adjust cooking time as needed.

How do I store leftovers?

Store steak and veggies separately in airtight containers in the fridge for up to 3 days. Reheat gently.

Can I make this vegetarian?

Absolutely! Omit the steak and add extra veggies like bell peppers or mushrooms. Use the same seasoning and roasting method.