The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-style Bavette Steak with Spiced Rice
Jazz up grey days with the bright, fresh flavours of South America. Juicy grass-fed bavette steak. Golden turmeric rice with pops of protein-filled peas. And a cooling cucumber salsa for contrast. Delicioso!
High protein
7 plants
Serving size
Ingredients
- 2 tsp brazilian spice blend (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
- 1 onion
- 3 garlic clove
- 160g brown rice (brown rice (100%))
- 150g peas
- 1 tsp turmeric (use half)
- 4 bavette steaks
- 1 cucumber
- 1 pepper
- 1 unwaxed lemon
- 1 handful of fresh coriander
Nutritional Information
Calories: 550
Protein: 41g
Carbs: 42g
Fat: 24g
Brazilian-style Bavette Steak with Spiced Rice
Jazz up grey days with the bright, fresh flavours of South America. Juicy grass-fed bavette steak. Golden turmeric rice with pops of protein-filled peas. And a cooling cucumber salsa for contrast. Delicioso!
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Cooking Instructions
- Boil a kettle. Finely dice the onion. Finely chop or crush the garlic. Finely chop the coriander.
- Heat 1 tbsp oil in a saucepan on a medium heat. Add the onion, garlic and three-quarters of the coriander, then cook for 4-5 mins, stirring frequently. Add the rice, half the turmeric and season well with sea salt. Add 800ml boiling water and simmer for 25-30 mins, adding the peas for the final 3 mins, until the rice is cooked and most of the liquid is absorbed.
- Slice the pepper into thin strips. Halve the lemon. Make the salad; dice the cucumber into 1cm cubes and place into a bowl with the coriander, the juice from half the lemon and one-quarter of the spice blend. Mix to combine and season with sea salt and black pepper.
- Rub the steaks with the remaining spice blend and a pinch of sea salt and black pepper. Heat a large frying pan (we recommend using the 25cm Hexclad Hybrid Pan) with 2 tsp oil on medium-high heat. Cook the steaks (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins on each side for well-done). Remove from the pan and leave to rest, before thinly slicing against the grain.
- To the same pan, add 1 tsp oil and the sliced pepper. Cook for 2-3 mins, then add a splash of water and let it bubble for 30 seconds. Once the rice is cooked, stir in the pepper and the juices from the frying pan.
- Serve the steaks alongside the pepper rice and cucumber salad. Cut the remaining lemon into wedges and serve as garnish.
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