Bistro Steak & Crispy Potato Wedges
with Truffle Aioli, Balsamic Ketchup & Mixed Green Salad
Tonight, we bring fancy French bistro vibes right to your kitchen. Succulent seared bavette steaks are served alongside crisp roasted potato wedges with a pas de deux of delicious dips: balsamic vinegar-spiked ketchup and decadent, earthy truffle aioli. A savory-sweet dried cherry and walnut-studded green salad with rich, tangy sherry vinaigrette and savory Parmesan completes this sumptuous, satisfying meal. What’s not to love? Bon appétit!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Not included in your delivery
• Adjust racks to top and middle position and preheat oven to 450 degrees. Wash and dry produce. • Quarter lemon. Cut potatoes into ½-inch-thick wedges.
• Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Spread out across sheet in a single layer. • Roast on top rack, tossing three-quarters of the way through, until golden brown, 25-30 minutes.
• While potatoes roast, in a small bowl, combine mayonnaise, ¼ tsp garlic powder, ¼ tsp truffle zest (be sure to measure—we sent more), and a squeeze of lemon juice. (For 4 servings, use ½ tsp garlic powder, ½ tsp truffle zest, and two squeezes of lemon juice.) • In a separate small bowl, combine ketchup, half the balsamic glaze (we sent more), and half the mustard (you’ll use the rest later).
• Pat steak* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add steak and cook until browned but not cooked through, 2 minutes per side. Remove pan from heat (keep steak in pan). TIP: If your pan isn’t ovenproof, transfer steak to a baking sheet.
• Carefully transfer pan with steak to middle rack of oven; roast to desired doneness, 4-8 minutes. • Transfer to a cutting board; let rest for at least 5 minutes.
• While steak roasts, in a large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4 servings), 1 tsp sherry vinegar (2 tsp for 4), a pinch of sugar (big pinch for 4), salt, and pepper. (Save remaining sherry vinegar for another use.) • Add mixed greens, dried cherries, walnuts, and half the Parmesan to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.
• Thinly slice steak against the grain. • Divide steak, potatoes, and salad between plates. Sprinkle remaining Parmesan over salad. Serve with any remaining lemon wedges on the side and truffle aioli and balsamic ketchup for dipping.
Steak is fully cooked when internal temperature reaches 145°.