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
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
10 ounce
Bavette Steak
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
½ unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 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 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 (⅓ 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.
