Herb Butter-Grilled Steak with Potato Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Herb Butter-Grilled Steak with Potato Salad

Herb Butter-Grilled Steak with Potato Salad

plus Fresh Tomato Bruschetta, Lemony Greens & Key Lime Pie

The father in your life will love this dee-luxe four-course steak ’n’ potatoes dinner. It’s a sweet way to show you care—via the tummy! First you’ll serve up a tomato bruschetta with a drizzle of balsamic glaze. While he’s tucking in to that, you’ll work on the rest: a creamy, mustardy potato salad, lemony salad greens sprinkled with Parm, and the main event: a juicy grilled bavette steak with a rich dollop of herb butter. Lastly, the key to his heart: creamy mini Key lime pies with real lime juice and a buttery graham cracker crust.

3-Course Meal

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit


(Contains Soy, Wheat)

8 ounce

Grape Tomatoes

½ ounce


1 unit


1 unit

Baby Lettuce

5 teaspoon

Balsamic Glaze

10 ounce

Bavette Steak

1 teaspoon

Garlic Powder

2 tablespoon


(Contains Eggs)

4 teaspoon

Dijon Mustard

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 unit

Key Lime Pie

(Contains Eggs, Milk, Soy, Wheat)

Not included in your delivery



1 teaspoon

Cooking Oil

4 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1490 kcal
Fat88 g
Saturated Fat29 g
Carbohydrate135 g
Sugar57 g
Dietary Fiber9 g
Protein46 g
Cholesterol260 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Bowl
Grill Pan
Small Bowl
Paper Towel
Plastic Wrap


Cook Potatoes & Prep

• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce. • Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly. • While potatoes cook, slice baguette crosswise into 8 rounds (16 rounds for 4 servings). Quarter tomatoes. Roughly chop parsley. Zest and quarter lemon (for 4, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves.

Make Bruschetta

• Brush both sides of baguette slices with a large drizzle of olive oil. (If using a grill pan, heat a drizzle of oil over medium-high heat.) Add bread to grill; cook until toasted, 1-3 minutes per side. TIP: Watch carefully to avoid burning! • Meanwhile, in a small bowl, combine half the tomatoes and half the parsley with a drizzle of olive oil, salt, and pepper. • Top baguette slices with tomato mixture; drizzle with as much balsamic glaze as you like. • Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the bruschetta with the main course? Toast now and assemble right before serving!

Mix Butter

• Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in half the remaining parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.

Grill Steak

• Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Add steak to grill; grill to desired doneness, 4-8 minutes per side (grills can vary). • Transfer steak to a cutting board to rest for at least 5 minutes. • PAN ALTERNATIVE: Cook seasoned steak in oiled pan used for bread over medium-high heat, 5-7 minutes per side. (You may need to work in batches for 4 servings.)

Make Salads

• To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (juice from two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve. • In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four lemon wedges for 4); season with salt and pepper. Add lettuce and remaining tomatoes to bowl; toss to coat.

Finish & Serve

• Slice steak against the grain. • Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon. Sprinkle green salad with Parmesan. • Serve key lime pies for dessert.

Steak is fully cooked when internal temperature reaches 145°.

Meal right image

Explore Similar Recipes

Meal left image