Bavette steak with sauteed edamame and wasabi-mustard dressing

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
1 1/2 L low-sodium chicken stock
680 g Arborio rice
Cooking spray
450 g lean bavette steak
Salt and ground black pepper
Mesquite seasoning
2 red bell peppers, seeded and sliced into rounds
2 tsps sesame oil
2 cloves garlic, minced (or 2 tsps of pre-minced garlic in a jar)
2 tsps minced fresh ginger
1 (450 g) package frozen shelled edamame, thawed
2 tbsps reduced-sodium soy sauce
60 ml rice wine vinegar
3 tbsps vegetable oil
2 tsps country-style Dijon mustard
1 tsp wasabi paste

1) Bring the chicken stock to a boil. Add 680 g Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.

2) While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1 cm thick slices.

3) Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.

4) Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for edamame-rice salad with teriyaki tuna). Spoon wasabi dressing over edamame and steak. Serve with 450 g of the rice. Reserve remaining rice for asparagus-wild mushroom risotto with Parmesan and edamame-rice salad with teriyaki tuna.

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