Bavette Steak & Asparagus Fries
with Gouda Mashed Potatoes, Lemon Aioli & BBQ Butter
- Milk
- Eggs
- Wheat
For a feast that can rival any fancy dinner out, look no further! The star of this meal is, of course, the grass-fed rib-eye, which you’ll sear to perfection and pair with an herby BBQ butter. Classic mashed potatoes get a cheesy upgrade with the addition of gouda, and delicate tempura asparagus fries are ideal for dipping in creamy lemon aioli.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
BBQ Sauce
½ tablespoon
Fry Seasoning
16 ounce
Potatoes
10 ounce
Bavette Steak
6 ounce
Asparagus
1 unit
Lemon
¼ ounce
Chives
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature (you’ll use it in Step 6). Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; halve asparagus crosswise. Roughly chop parsley. Finely slice chives.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ¼ cup potato cooking liquid, then drain.
Return potatoes to pot and add sour cream, half the garlic powder, and 2 TBSP plain butter (4 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper.
Arrange gouda over mashed potatoes and keep covered off heat until ready to serve.
While potatoes cook, in a second small bowl, combine mayonnaise, lemon zest, remaining garlic powder, a squeeze of lemon juice, a pinch of salt, and pepper. Refrigerate until ready to serve.
Pat steak* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 2-3 minutes.
Turn off heat. Transfer steak to a baking sheet. Roast on middle rack until cooked to desired doneness, 10-12 minutes. Carefully wipe out pan.
Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy end result!
In a medium bowl, whisk together tempura batter mix, half the Fry Seasoning, ¼ cup cold water, and a pinch of salt (all the Fry Seasoning and ½ cup water for 4 servings). (TIP: If needed, add more water until mixture has a pancake-batter-like consistency.) Add asparagus and stir until coated.
Heat a ⅓-inch layer of oil in pan used for steak over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add asparagus. (You’ll need to work in batches!) Cook until golden brown and crisp-tender, 2-3 minutes per side. (Lower heat if browning too quickly.) Transfer to a paper-towel-lined plate. Season with salt and pepper.
Transfer to a paper-towel-lined plate. Season with salt and pepper.
Add parsley and half the BBQ sauce to bowl with softened butter; stir to combine. TIP: If butter is not yet softened, microwave for 10 seconds.
Slice steak against the grain.
Family Style: Arrange steak on a platter and top with BBQ butter. Spoon cheesy mashed potatoes into a serving bowl and garnish with chives. Transfer fried asparagus to a serving plate. Serve with lemon aioli, remaining BBQ sauce, and remaining lemon wedges on the side.
Plate It Up: Divide steak, cheesy mashed potatoes, and fried asparagus between plates. Top steak with BBQ butter; garnish mashed potatoes with chives. Serve with lemon aioli, remaining BBQ sauce, and remaining lemon wedges on the side.
