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
Cooking 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 produce. • Slice potatoes into ¼-inch-thick rounds. Trim green beans if necessary. Halve and peel shallot; finely chop half (save the rest for another use).
• 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 six slightly overlapping slices each). (For 4, arrange any remaining potatoes on one side of a second baking sheet; roast on middle and top racks.) • Roast on middle rack for 12 minutes (you’ll add more to the sheet then).
• Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss green beans on opposite side of sheet from remaining potatoes; roast on top rack.) • Once potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. • Return potatoes 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 steak to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in pan used for steak over medium heat. Add chopped 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 more. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. 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.
