Cuban-Spiced Steak & Creamy Gravy

🥘 Ingredients

• bavette steak
  2 pieces
• broccoli (cut into florets)
  1 head
• carrot (peeled and sliced on a bias)
  1 unit
• chicken stock concentrate
  1 unit
• chipotle powder
  1 tsp
• cream cheese (cubed)
  4 oz
• cuban spice blend
  1 tbsp
• garlic powder
  1 tsp
• lime
  1 unit
• olive oil
  1 tbsp
• shallot (minced)
  1 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Toss broccoli and carrot on a baking sheet with 1 tsp olive oil , chipotle powder , garlic powder , zest of lime , salt, and pepper. Roast until tender and lightly charred ⏱️ 15 minutes .

   broccoli: 1 head (cut into florets), carrot: 1 unit (peeled and sliced on a bias), olive oil: 1 tbsp, chipotle powder: 1 tsp, garlic powder: 1 tsp, lime: 1 unit
2. 

   2

   While veggies roast, pat bavette steak dry with paper towels. Season all over with half the cuban spice blend .

   bavette steak: 2 pieces, cuban spice blend: 1 tbsp
3. 

   3

   Heat a large pan over medium-high heat. Add remaining olive oil and sear steak until cooked to your liking ⏱️ 5 minutes . Transfer to a plate and let rest. Reduce heat to medium-low, add shallot and cook, stirring, until softened ⏱️ 1 minute . Whisk in chicken stock concentrate and 2 tbsp water, scraping up browned bits. Stir in cream cheese until melted and smooth. Mix in remaining spice blend, season to taste, and keep warm.

   shallot: 1 unit (minced), chicken stock concentrate: 1 unit, cream cheese: 4 oz (cubed)
4. 

   4

   Slice pork crosswise against the grain. Serve steaks topped with creamy gravy, alongside roasted broccoli and carrots. Squeeze remaining lime over the top just before serving.