Honey-Butter BBQ Bavette Steak
with Mashed Sweet Potatoes & Lemony Green Beans
- Milk
The easiest way to add tons of restaurant-level flair to a dish with almost no effort? Two words: compound butter. For chefs, this ingredient is the ultimate secret weapon to making can’t-put-your-fork-down meals. Here, we’ve mixed softened butter with honey and salt. It’s dolloped onto warm, BBQ-spiced pork chops. The sweet, savory, slightly smoky combo is guaranteed to delight. Once you try a bite, don’t be surprised when you find yourself making excuses to whip it up again!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
10 ounce
Bavette Steak
1 unit
Lemon
2 unit
Sweet Potato
2 teaspoon
Honey
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 teaspoon
Chili Flakes
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce (except green beans).
Peel and dice sweet potatoes into ½-inch pieces. Zest and quarter lemon.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes.
Drain and return sweet potatoes to pot. Add sour cream and ½ TBSP butter (1 TBSP for 4 servings); mash until smooth. Season with salt and pepper.
Keep covered off heat until ready to serve.
While sweet potatoes cook, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds.
Stir in honey and a pinch of salt.
Pat pork* dry with paper towels. Season lightly with salt and pepper, then rub all over with BBQ Seasoning.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
While pork cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.
Carefully transfer green beans to a medium bowl and toss with lemon zest, ½ TBSP butter (1 TBSP for 4 servings), a squeeze of lemon juice, and a big pinch of salt and pepper.
Divide mashed sweet potatoes and green beans between plates. Top mashed sweet potatoes with pork. Dollop pork with honey butter and sprinkle with chili flakes if desired.
Serve with remaining lemon wedges on the side.
