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 with a delicious, steakhouse-quality meal without leaving the comforts of their home. Case in point: these seared bavette steaks drizzled in a luxe 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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
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Slice potatoes into ¼-inch-thick rounds. Halve, peel, and finely chop half the shallot (whole shallot for 4 servings).
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In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 TBSP olive oil, and ½ tsp sugar (2 TBSP olive oil and 1 tsp sugar for 4). Season with salt and pepper.
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Lightly oil a baking sheet.
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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 in clusters (about six slightly overlapping slices each) on prepared sheet.
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Roast on middle rack for 12 minutes. Remove sheet from oven; carefully sprinkle potato clusters with Parmesan.
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Return to middle rack; roast until potatoes are tender and cheese is lightly browned, 10-12 minutes more.
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While potatoes roast, pat steak* dry with paper towels; season all over with salt and pepper.
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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.
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Turn off heat; transfer to a cutting board to rest. Wipe out pan.
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Heat a drizzle of oil in same pan over medium heat. Add chopped shallot; cook, stirring, until softened, 1-2 minutes.
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Pour in remaining vinegar. Cook until reduced by half, 30 seconds.
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Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until thickened, 2-3 minutes more.
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Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
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In a second large bowl, toss mixed greens with as much vinaigrette as you like. Season with salt and pepper.
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Slice steak against the grain.
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Divide steak, potato clusters, and salad between plates. Top steak with sauce and serve.
