Bavette Steak & Sherry Shallot Sauce
with Garlic Parmesan Potato Clusters & Roasted Green Beans
A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: this seared bavette steak that’s drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds and a heap of roasted green beans.
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
1 unit
Shallot
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 teaspoon
Garlic Powder
¼ cup
Parmesan Cheese
(Contains Milk)
10 ounce
Bavette Steak
5 teaspoon
Sherry Vinegar
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
7 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. • Halve and peel shallot; finely chop half (save other half for another use). Slice potatoes into ¼-inch-thick rounds.
• Lightly oil a baking sheet. • In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper; toss until potatoes are completely coated. • Arrange potatoes on prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on middle rack for 12 minutes (you’ll start the green beans and add more to the sheet then).
• Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. Return to middle rack and place green beans on top rack. Roast until potatoes and green beans are tender and cheese is lightly browned, 10-12 minutes more.
• While veggies roast, pat steak* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in pan used for steak over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the vinegar (all for 4 servings). Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). Simmer until thickened, 2-3 minutes. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potato clusters, and green beans between plates. Top steak with sauce and serve.
