Bavette Steak & Sherry Shallot Sauce
with Garlic Parmesan Potato Clusters & Mixed Greens
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. Ok, we made most of that up, but they are guaranteed to be rewarded a delicious, steakhouse-quality meal without leaving the comforts of their kitchen. Case in point: these seared bavette steaks drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potatoes and a tangy mixed greens salad.
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
Potatoes
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Bavette Steak
5 teaspoon
Sherry Vinegar
1 unit
Beef Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
3 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. Halve, peel, and finely chop half the shallot (all for 4 servings). • In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and ½ tsp sugar (1 tsp for 4). Season with salt and pepper.
• Lightly oil a baking sheet. • In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a couple big pinches of salt, and pepper; toss until potatoes are completely coated. Arrange on prepared sheet into clusters (about six slightly overlapping slices each). • Roast on middle rack for 12 minutes. Remove from oven; sprinkle with Parmesan. • Return to oven; roast until potatoes are tender and cheese is lightly browned, 10-12 minutes more.
• While potatoes 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 same pan over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes. • Pour in remaining vinegar. Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 2-3 minutes. • Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
• In a second large bowl, toss mixed greens with as much vinaigrette as you like. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potato clusters, and salad between plates. Top steak with sauce and serve.
Steak is fully cooked when internal temperature reaches 145°.
