Herb Butter-Grilled Steak with Potato Salad
plus Lemony Greens & Grape Tomatoes
- Milk
- Eggs
This dee-luxe four-course steak ’n’ potatoes dinner is a sweet way to show your loved ones 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
20 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
3 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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.
While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. TIP: If using a grill pan, add a drizzle of oil and heat over medium-high heat now.
Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
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.
Transfer steak to a cutting board to rest for at least 5 minutes.
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.
Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the potato salad's creamy texture, though some found it bland and suggested adding onions or extra seasoning.
- Ease of prep: Really easy prep with impressive results, though some noted the potato salad benefits from extra chilling time.
- Suggestions: Let potato salad chill longer in the fridge for better flavor; some preferred honey mustard over Dijon.
- Cooking tips: Steaks cook unevenly due to varying thickness — separate thicker pieces and cook longer than recipe suggests.
