Pan-Seared Bavette Steak with Sherry Shallot Sauce and Garlic Parmesan Potato Clusters

Treat yourself to a restaurant-quality meal right at home with this juicy bavette steak recipe. The steak is seared to perfection and topped with a rich, tangy sherry shallot sauce that’s incredibly easy to make. Alongside, you’ll find crispy roasted potato clusters coated in garlic and Parmesan, plus a light mixed greens salad with a homemade vinaigrette.

This dish is perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen. The combination of flavors and textures-tender steak, creamy sauce, crunchy potatoes and fresh greens-will make you feel like a gourmet chef. Let’s get cooking!

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to middle position. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds. Halve and peel the shallot; finely chop half (save the other half for another use). In a small bowl, whisk together half the sherry vinegar, 1 tablespoon olive oil, ½ teaspoon sugar and a pinch of salt and pepper to make the vinaigrette.
2. Lightly oil a baking sheet. In a large bowl, combine potato rounds, garlic powder, 2 tablespoons olive oil and generous amounts of salt and pepper. Toss until potatoes are well coated. Arrange on the prepared sheet in small clusters of about 6 slightly overlapping slices each. Roast for 12 minutes. Remove from oven, sprinkle with Parmesan cheese and return to oven until potatoes are tender and cheese is lightly browned, about 10-12 minutes more.
3. While potatoes roast, pat the bavette steak dry with paper towels and season generously with salt and pepper on all sides. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the steak and cook to your desired doneness, 5-7 minutes per side for medium-rare. Transfer steak to a cutting board to rest. Wipe out the skillet.
4. Heat another drizzle of oil in the same skillet over medium heat. Add the chopped shallot and cook, stirring, until softened, about 1-2 minutes. Pour in the remaining sherry vinegar and let it simmer until reduced by half, about 30 seconds. Stir in the beef stock concentrate and ¼ cup water (⅓ cup if serving 4). Simmer until the sauce thickens, 2-3 minutes. Remove from heat and stir in the sour cream and 1 tablespoon butter. Season with salt and pepper to taste.
5. In a second large bowl, toss the mixed greens with enough of the prepared vinaigrette to coat. Season with salt and pepper.
6. Slice the rested steak against the grain. Divide the steak, potato clusters and salad among plates. Spoon the sherry shallot sauce over the steak and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let it rest before slicing.

Can I make the potato clusters ahead of time?

They are best served fresh, but you can reheat them in a 400°F oven for 5 minutes to crisp up.