Bistro Steak & Crispy Potato Wedges
with Truffle Aioli, Balsamic Ketchup & Mixed Green Salad
- Eggs
- Tree Nuts
- Milk
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!
Ingredients
1 unit
Lemon
12 ounce
Potatoes
6 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
2 g
Truffle Zest
3 unit
Ketchup
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
10 ounce
Bavette Steak
5 teaspoon
Sherry Vinegar
2 ounce
Mixed Greens
½ ounce
Walnuts
(Contains: Tree Nuts)
1 ounce
Dried Cherries
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
5 teaspoon
Olive Oil
Sugar
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the truffle aioli and balsamic ketchup; some found the steak flavorful and tender, while others thought it bland.
- Ease of prep: Several noted it was easy to make, though a few mentioned multiple steps and sauces took extra time.
- Suggestions: Consider grilling the steak for better texture; adjust cooking time as some found it undercooked or tough.
- Portions: Some felt the steak and potato portions were too small, especially given the premium price.
- Salad: The mixed greens salad with cherries and walnuts was a hit for many, though some found the dressing too acidic.
Reviews from our home cooks
We always enjoy your steaks, the salad was so good but again, the potatoes are too small to wedge & roast and they're not the right type for this recipe. I favored the balsamic mixture; much to my surprise, I didn't care for the truffle aioli much, not enough flavor/maybe needs more truffle dust or a pinch of garlic?
This dish was delicious, the steak was tender, and the aioli that went over the steak was very good! We loved the salad dressing over that salad with dried cherries and walnuts! Very yummy over the greens!
I like the meat especially. It was very tender. I liked the salad as well. There were three different sauces, and I love sauce. But I had a little confusion about which sauce was for which menu item. I used the truffle aioli on the potatoes. I hope that was right.
Absolutely delicious!! I'm not normally a sauce person, but these two were fantastic, with both the steak and the potato wedges! This meal should be in your shopping cart!!
This is excellent! The truffle sauce makes the dish. The tangy sweetness of the side salad is an excellent pairing.
The meal as a whole was really good and easy to make. Instead of finishing the steak in the oven, I opted to butter baste (with rosemary) in the iron skillet for 4 minutes after searing each side. Came out a perfect medium. The side dipping sauces were unnecessary and not complimentary to the steak. A soy/asian and a creamy horseradish dips may be a better fit.
I loved both sauces. The salad dressing was weird. Made potatoes with butter and like that better. Bistro Steak was great but had to cook it longer than what it said.
These recipes are always a hit. However, the bavette steaks tend to be tough and chewy. Therefore, what I do to get around that is to slice the meat before I cook it and while it's still semi frozen. End result is the meat is more tender and less chewy. That said however, preparing an in-tact piece of beef is more preferred.
Bigger or more potatoes for the fries would be good, maybe add garlic scapes and/or onions to the salad. First time trying this cut of beef - very tender and delicious. Vinaigrette for the salad was good but could use more Dijon mustard
This was an excellent meal. It truly was a bistro style dinner at home. Very easy to do, also.
