Grilled Bavette Steak with Herb Butter and Creamy Potato Salad

Treat someone special to a restaurant-quality meal at home with this impressive four-course dinner. Start with a bright tomato bruschetta drizzled with balsamic glaze, then move on to a creamy mustard potato salad and lemony greens sprinkled with Parmesan. The star of the show is a perfectly grilled bavette steak topped with a rich herb butter. Finish on a sweet note with mini key lime pies featuring a buttery graham cracker crust.

This meal is designed to be prepared in stages, so you can enjoy the bruschetta as an appetizer while you finish the rest. The combination of flavors and textures-from the juicy steak to the tangy potato salad and refreshing greens-makes for a memorable dining experience. Follow the steps below for a seamless cooking process.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Key Lime PieView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a well-oiled grill to medium-high heat. (If using a grill pan, 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. Spread potatoes out around edges of the bowl to help them cool more quickly. While potatoes cook, slice baguette crosswise into 8 rounds. Quarter tomatoes. Roughly chop parsley. Zest and quarter lemon. Trim and discard root end from lettuce; roughly chop leaves.
2. 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. 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 as an appetizer while you prepare the rest of the meal. (Alternatively, toast now and assemble right before serving.)
3. Place 2 tablespoons butter 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 until combined. Set aside.
4. 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. (Work in batches for 4 servings.)
5. To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley and juice from one lemon wedge; 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 tablespoons olive oil and juice from two lemon wedges; season with salt and pepper. Add lettuce and remaining tomatoes to bowl; toss to coat.
6. 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.

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