Bavette Steak & Creamy Horseradish Sauce
with Crispy Onion Petals, Fingerling Potatoes & Broccoli
The hottest ticket in town is your own dinner table! You’ll season and sizzle up juicy seasoned bavette steaks, while delicate tempura-battered onion petals fry to golden-brown perfection. Pair it all with roasted fingerling potatoes and broccoli, and drizzle with creamy horseradish sauce for a zippy, decadent finish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Fingerling Potatoes
8 ounce
Broccoli
1 unit
Lemon
1 unit
Onion
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
1.5 ounce
Creamy Horseradish Sauce
(Contains Eggs)
2 teaspoon
Dijon Mustard
10 ounce
Bavette Steak
1 tablespoon
Bold & Savory Steak Spice
1 cup
Panko Breadcrumbs
(Contains Wheat)
82
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 tablespoon
Fry Seasoning
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise. Cut broccoli into bite-size pieces if necessary. Quarter lemon. Halve, peel, and slice onion into 1-inch wedges; separate layers to create onion petals.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, garlic powder, half the thyme (all for 4 servings), salt, and pepper. • Toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack for 20-25 minutes. (For 4, spread potatoes and broccoli out across two baking sheets. Roast on top and middle racks, swapping positions halfway through.)
• Meanwhile, in a small bowl (medium bowl for 4 servings), combine mayonnaise, sour cream, horseradish sauce, mustard, and a squeeze of lemon juice. (TIP: Add more lemon juice for a tangier sauce!) Taste and season with salt and pepper. • Place panko in a large bowl. • In a medium bowl (second medium bowl for 4), combine tempura batter mix, Fry Seasoning, 1⁄2 cup cold water (1 cup for 4), salt, and pepper; whisk until smooth.
• Add onion petals to bowl with batter; stir until evenly coated. • Working a few pieces at a time, let any excess batter drip off. Add onion petals to bowl with panko; gently toss until evenly coated. • Transfer coated onion petals to a plate.
• Pat steak* dry with paper towels and season all over with Steak Spice, salt, and pepper; rub to evenly coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest for at least 5 minutes.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add coated onion petals in an even layer. TIP: Don’t overcrowd the pan! You may need to work in batches. • Cook until petals begin to brown, 1-3 minutes. (Lower heat if petals begin to brown too quickly.) Flip and cook until golden brown all over, 1-2 minutes more. • Transfer crispy onion petals to a paper- towel-lined plate. Season with salt.
• Slice steak against the grain. • Divide steak, potatoes, broccoli, and crispy onion petals between plates. Spoon as much creamy horseradish sauce as you like over steak; serve with any remaining lemon wedges and any remaining sauce on the side for dipping.
Steak is fully cooked when internal temperature reaches 145°.
