French Onion Bavette Steak
with Mixed Potato Hash & Asparagus Amandine
Beef up your French onion soup love with this flavorful bavette steak that’s called the “butcher’s cut” because it’s such a tasty one! The steak is seared, then topped with a savory-sweet French onion soup-inspired pan sauce flavored with herbaceous thyme and finished with swirls of sour cream and butter. Meanwhile a bell pepper-studded hash of sweet and white potatoes roasts to caramelized perfection in the oven, along with simple salt and pepper asparagus sprinkled with crisp, nutty toasted almonds. Truly, a meal fit for a king.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Green Bell Pepper
Vidalia Onion Paste
(Contains Tree Nuts)
Chicken Stock Concentrate
Not included in your delivery
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes and sweet potato into ½-inch pieces. Core and dice bell pepper into ½-inch pieces. • In a large bowl, whisk together half the Vidalia onion paste, 3 TBSP oil (6 TBSP for 4 servings), salt, and pepper. Add potatoes, sweet potato, and bell pepper to bowl; toss until well coated. • Transfer potato mixture to a baking sheet in an even layer. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and discard woody bottom ends from asparagus. • Toss asparagus on a second baking sheet with a drizzle of oil, salt, and pepper (you’ll roast the asparagus later).
• Pat steak* dry with paper towels and season generously all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. TIP: Once you flip your steak to cook on the second side, place asparagus in the oven for seamless timing. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Let cool slightly, then wash out pan.
• Roast seasoned asparagus on middle rack until tender and lightly browned, 10-12 minutes. • In the last 1-2 minutes of roasting, remove baking sheet from oven; carefully sprinkle almonds over asparagus. Return to middle rack until almonds are lightly golden.
• Heat a drizzle of oil in pan used for steak over medium-low heat. Add remaining Vidalia onion paste; cook, stirring, until fragrant, 10-20 seconds. • Add stock concentrate, 1⁄3 cup water, and a pinch of thyme (½ cup water and a large pinch of thyme for 4 servings); bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 3-4 minutes. • Remove from heat and stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Thinly slice steak against the grain. • Divide steak, mixed potato hash, and asparagus between plates. Spoon onion sauce over steak and serve.
Steak is fully cooked when internal temperature reaches 145°.