Bavette Steak Niçoise 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
6 ounce
Green Beans
1 unit
Baby Lettuce
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
10 ounce
Bavette Steak
5 teaspoon
White Wine Vinegar
1 tablespoon
Herbes de Provence
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Green Olives
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Cut potatoes into 1-inch pieces.
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Place potatoes and half the garlic herb butter in a medium microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Remove plastic wrap.
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Trim green beans if necessary and cut in half. Roughly chop olives. Trim and discard root end from lettuce; chop leaves into bite-sized pieces.
- While potatoes cook, trim green beans if necessary; halve widthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Roughly chop olives.
- Once potatoes are done, place green beans in a second medium microwave-safe bowl. Cover tightly with plastic wrap. Microwave until tender, 2-3 minutes.
When potatoes are done, add green beans to second medium microwave safe bowl. Cover tightly with plastic wrap. Microwave until green beans are tender, 2-3 minutes. Remove plastic wrap.
- Pat steak* dry with paper towels and season with half the herbes de Provence (you’ll use the rest in the next step), salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.
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Transfer to a cutting board to rest.
Meanwhile in a large bowl, whisk together white wine vinegar, dijon mustard, remaining herbes de provence, 1 TBSP olive oil (for 4, 2 TBSP olive oil), salt, and pepper.
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Halve and toast baguette. Spread cut sides with remaining garlic herb butter. Halve each piece on a diagonal.
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In a large bowl, whisk together vinegar, mustard, remaining herbes de Provence, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
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To bowl with dressing, add lettuce, potatoes, green beans, tomatoes, and olives; toss to combine.
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Thinly slice steak against the grain.
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Divide salad between plates and top with steak. Serve with garlic bread on the side. TIP: Looking for an easy side dish you can make in 10 minutes? Kraft Garlic Parmesan Flavored Mac & Cheese is a flavor fusion that will elevate this wholesome meal!
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