Creamy Chimichurri Bavette Steak

• Adjust rack to top position (top and middle positions
for 4 servings) and preheat oven to 425 degrees.
• In a small pot, combine rice, 3⁄4 cup water(1 1⁄2 cups
for 4), and a pinch of salt. Bring to a boil, then cover
and reduce to a low simmer. Cook until rice is tender,
15-18 minutes.
• Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce.
• Cut broccoli into bite-size pieces if necessary.

• Pat pork dry with paper towels; season all over with
half the garlic powder (you’ll use the rest in the
next step), salt, and pepper.
• Heat a drizzle of oil in a large pan over medium heat.
Add pork and sear, turning occasionally, until browned
all over, 4-8 minutes (it’ll finish cooking in the next
step). Transfer pork to one side of a baking sheet.
(For 4 servings, spread pork out across entire
sheet.)

• On opposite side of sheet from pork, toss broccoli
with a drizzle of oil, remaining garlic powder, salt,
and pepper. (For 4 servings, toss broccoli on a
second baking sheet.)
• Roast on top rack until pork is cooked through and
broccoli is browned and tender, 12-15 minutes. (For
4, roast broccoli on top rack and pork on middle
rack, swapping rack positions halfway through.)
• Transfer pork to a cutting board to rest for at least
5 minutes.

• While pork and broccoli roast, in a small bowl,
combine chimichurri and sour cream.

• Thinly slice pork crosswise.
• Fluff rice with a fork; stir in 1 TBSP butter(2 TBSP for
4 servings) until melted.
• Divide rice and broccoli between plates in separate
sections. Top rice with pork; spoon creamy
chimichurri over pork. Serve.
Beef is fully cooked when internal temperature reaches 145°.