French Onion Bavette Steak
with Mixed Potato Hash & Asparagus Amandine
Beef up your French onion soup love with this flavorful bavette steak that’s called the “butcher’s cut” because it’s such a tasty one! The steak is seared, then topped with a savory-sweet French onion soup-inspired pan sauce flavored with herbaceous thyme and finished with swirls of sour cream and butter. Meanwhile a bell pepper-studded hash of sweet and white potatoes roasts to caramelized perfection in the oven, along with simple salt and pepper asparagus sprinkled with crisp, nutty toasted almonds.Truly, a meal fit for a king.
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
1 unit
Sweet Potatoes
1 unit
Green Bell Pepper
½ ounce
Vidalia Onion Paste
6 ounce
Asparagus
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes and sweet potato into 1⁄2-inch pieces. Core and dice bell pepper into 1⁄2-inch pieces. • In a large bowl, whisk together half the Vidalia onion paste, 3 TBSP oil (6 TBSP for 4 servings), salt, and pepper. Add potatoes, sweet potato, and bell pepper to bowl; toss until well coated. • Transfer potato mixture to a baking sheet in an even layer. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and discard woody bottom ends from asparagus. • Toss asparagus on a second baking sheet with a drizzle of oil, salt, and pepper (you’ll roast the asparagus later).
• Pat steak* dry with paper towels and season generously all over with garlic powder, salt, and pepper. • 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. TIP: Once you flip your steak to cook on the second side, place asparagus in the oven for seamless timing. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Let cool slightly, then wash out pan.
• Roast seasoned asparagus on middle rack until tender and lightly browned, 10-12 minutes. • In the last 1-2 minutes of roasting, remove baking sheet from oven; carefully sprinkle almonds over asparagus. Return to middle rack until almonds are lightly golden.
• Heat a drizzle of oil in pan used for steak over medium-low heat. Add remaining Vidalia onion paste; cook, stirring, until fragrant, 10-20 seconds. • Add stock concentrate, 1/3 cup water, and a pinch of thyme (1⁄2 cup water and a large pinch of thyme for 4 servings); bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 3-4 minutes. • Remove from heat and stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Thinly slice steak against the grain. • Divide steak, mixed potato hash, and asparagus between plates. Spoon onion sauce over steak and serve.
Steak is fully cooked when internal temperature reaches 145°.
