Herb Butter-Grilled Steak with Potato Salad
plus Lemony Greens & Grape Tomatoes
- Milk
- Eggs
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! There’s a creamy, mustardy potato salad, lemony greens and grape tomatoes sprinkled with Parmesan cheese, and the main event: a juicy grilled bavette steak with a rich dollop of herb butter.
Ingredients
1 unit
Baby Lettuce
12 ounce
Potatoes
10 ounce
Bavette Steak
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ ounce
Parsley
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
3 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds.
Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper.
Add steak to grill (or grill pan, working in batches for 4 servings if needed); 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.
To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (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 wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.
Slice steak against the grain.
