Garlic Herb Bavette Steak & Loaded Baked Potatoes
Bring elevated, restaurant-style flavors to your kitchen
- Milk
- Eggs
- Wheat
Rib-eye steak is one of the most tender, flavorful cuts of beef, and it doesn’t take much to make it shine. For this dish, you'll give it a hot sear in the pan, a quick trip to the oven, and finish the juicy steak with a generous dollop of garlic herb butter for a steakhouse-worthy touch. Loaded baked potatoes give the meal a classic feel, while a roasted Brussels sprouts salad adds an earthy green finish.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Bavette Steak
16 ounce
Brussels Sprouts
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
2 teaspoon
Dijon Mustard
12 ounce
Russet Potato
½ ounce
Pepitas
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Poke potatoes all over with a fork and place on a microwave-safe plate. Rub with oil; season with salt and pepper.
Microwave, flipping halfway through, until tender, 9-13 minutes.
Meanwhile, trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.
Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. Place potatoes on empty side of sheet. Roast veggies on middle rack until browned and slightly crispy, 18-22 minutes.
Transfer potatoes to a plate; transfer Brussels sprouts to a medium bowl. Reserve baking sheet (you’ll use it in Step 4).
To bowl with roasted Brussels sprouts, add scallion whites, mayonnaise, mustard, half the sour cream, salt, and pepper. Toss until everything is coated and combined.
Refrigerate until ready to serve.
Pat steak* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer to baking sheet used for veggies.
Roast steak on middle rack until cooked to desired doneness, 10-12 minutes.
Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy steak!
While steak rests, halve potatoes lengthwise; fluff insides with a fork. (TIP: Use a pair of tongs to hold those hot potatoes!) Top each potato with 1 TBSP plain butter; season with salt and pepper.
Top potatoes with cheddar and remaining sour cream; garnish with crispy fried onions and scallion greens.
Thinly slice steak crosswise; transfer to a serving plate and top with garlic herb butter. Garnish Brussels sprouts with pepitas.
Serve steak, roasted Brussels sprouts salad, and loaded baked potatoes family style.
