Bavette Steak In Cranberry Shallot Sauce
with Garlicky Roasted Potatoes & Green Beans
You’re sitting at your desk, 3 p.m. rolls around, and all you can think is, “What the heck am I having for dinner?!” We’ve got your back, and our answer is pretty delicious: you’re having crispy seared pork chops with blistered green beans and garlicky roasted potatoes. Topping things off is a tangy sweet and savory cranberry and caramelized shallot pan sauce (party-in-your-mouth alert!). Plus, it’s ready in about 30 minutes—another clever weeknight dinner idea!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Shallot
1 teaspoon
Garlic Powder
1 tablespoon
Flour
(Contains Wheat)
10 ounce
Bavette Steak
1 ounce
Dried Cranberries
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
½ tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) • Roast on top rack until browned and tender, 18-20 minutes. TIP: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.
• Place flour in a shallow dish; season with salt and pepper. • Pat pork* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Working with one piece at a time, press pork into seasoned flour until fully coated.
Season and coat chicken or steak as instructed.
• Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.
Swap in chicken or steak for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.
• Heat a drizzle of oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Add dried cranberries, stock concentrate, and ¼ cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until thickened, 2-4 minutes. • Turn off heat; stir in ½ TBSP butter (1 TBSP for 4). Taste and season with salt and pepper if desired.
• Add pork to pan with sauce and turn to coat. • Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve.
Add chicken or steak to pan with sauce and turn to coat.
Steak is fully cooked when internal temperature reaches 145°.
