Bavette Steak & Burst Tomato Sauce
over Creamy Garlic Parmesan Risotto
- Milk
Tomato sauce is for way more than just pasta, people! Here, it shines atop bavette steak—but this is not your average marinara. Grape tomatoes caramelize and burst in the pan creating their own silky sauce. (Cue the swoons.) To take things to the next level, everything is served over a creamy, dreamy Parmesan risotto. It’s perfect for elevating this already-rich and delicious meal—and for catching any extra sauce! Yeah, you may just feel the need to break out the guest-only plates for this one.
Ingredients
2 clove
Garlic
1 unit
Shallot
2 unit
Chicken Stock Concentrate
¾ cup
Arborio Rice
10 ounce
Bavette Steak
4 ounce
Grape Tomatoes
5 teaspoon
Balsamic Vinegar
¼ cup
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Mince garlic. Peel and mince shallot. In a small pot, combine stock concentrates and 4 cups water (7 cups for 4 servings). Bring to a boil over high heat, then reduce to a simmer.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, high-sided pan over medium heat. (TIP: If you don’t have a high-sided pan, use a medium pot.) Add garlic and cook, stirring, until fragrant, 30 seconds. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.
Add ½ cup stock to pan with rice; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. Season with salt and pepper.
Once risotto has cooked 10 minutes, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a second 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 large drizzle of olive oil in pan used for steak over medium heat. Add shallot, tomatoes, and any resting juices from steak; season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. Stir in vinegar and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 3-5 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).
Stir Parmesan, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings) into risotto. Season with salt and pepper. Thinly slice steak against the grain. Divide risotto between plates and top with steak. Spoon burst tomato sauce over steak.
