Steak with Parmesan Chive Sauce
plus Crispy Truffle Smashed Potatoes & Roasted Asparagus
- Milk
This effortlessly luxurious steak dinner is perfect for special occasions and busy weeknights alike. After searing the juicy, savory steak, youāll whip up a chive and Parmesan cream sauce to drizzle on top. Crispy, smashed, truffle-spiced fingerling potatoes are the perfect complement, along with tender, roasted green beans.
Ingredients
0.26 g
Truffle Seasoning
ounce
Green Beans
10 ounce
Bavette Steak
6 ounce
Asparagus
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Ā¼ ounce
Chives
12 ounce
Fingerling Potatoes
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Carefully prick potatoes all over with a fork. Place in a medium microwave-safe bowl; cover tightly with plastic wrap and microwave until tender, 6-8 minutes. (Youāll roast the potatoes in Step 3.)
Meanwhile, trim green beans if necessary. Finely chop chives.
Pat steak* dry with paper towels and season generously all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.
Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wash and dry pan.
Add Ā¼ tsp truffle seasoning (Ā½ tsp for 4 servings), a drizzle of oil, salt, and pepper to bowl with potatoes; toss to combine. (Feel free to add more truffle seasoning if you like!)
Transfer potatoes to an oiled baking sheet and spread out in an even layer. Use a potato masher to smash potatoes until they are Ā½ inch thick.
Roast on top rack for 8 minutes.
Once potatoes have roasted 8 minutes, remove baking sheet from oven. Carefully flip potatoes and push to one side of baking sheet; toss green beans on opposite side with a drizzle of oil, salt, and pepper.
Roast on top rack until potatoes are crispy and green beans are browned and tender, 10-12 minutes. (For 4 servings, flip potatoes and return to top rack; toss green beans on a second baking sheet and roast on middle rack.)
Meanwhile, combine chives, cream sauce base, and Parmesan in pan used for steak over medium heat. Bring to a low simmer and cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes.
Thinly slice steak against the grain.
Divide steak, smashed potatoes, and green beans between plates in separate sections. Serve chive sauce on the side for dipping.
