Bavette Steak and Gouda Sandwiches with Balsamic Au Jus and Apple Salad

Indulge in a restaurant-quality meal at home with these bavette steak and gouda sandwiches. Seared bavette steak is layered with melted gouda and pickled shallots on toasted sourdough, then slathered with a creamy Dijonnaise. The real star is the balsamic au jus-a rich, beefy broth perfect for dipping.

On the side, a bright mixed greens salad with crisp apple slices adds a refreshing crunch. This sandwich dinner is anything but ordinary-it’s a celebration of bold flavors and textures that will have you coming back for more.

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Onion PowderView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Halve, peel and thinly slice shallot. Halve, core and thinly slice apple. Halve lemon.
2. In a small bowl, combine vinegar, half the thyme, 2 TBSP water, ¼ tsp sugar and a big pinch of salt until salt and sugar are dissolved. Stir in shallot; set aside to pickle. In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.
3. Pat steak dry with paper towels; season all over with half the garlic powder, half the onion powder, a big pinch of salt and pepper. Heat a large 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. Wipe out pan.
4. Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates and ¼ cup water. Cook, stirring occasionally, until shallot is softened, 4-5 minutes. Remove pan from heat; stir in 1 TBSP butter until melted. Cover to keep warm.
5. Halve baguettes lengthwise. Toast directly on middle rack until crisp, 2-3 minutes. Thinly slice steak against the grain. Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with gouda and steak. Bake on middle rack until cheese is melted, 2-3 minutes; transfer to a cutting board. Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.
6. In a medium bowl, combine mixed greens, apple, juice from half the lemon and 1 TBSP olive oil. Toss to coat. Season with salt and pepper to taste.
7. Halve sandwiches crosswise. Pour au jus into small serving bowls. Divide sandwiches and salad between plates. Serve with au jus on the side. Tip: We like to dunk our sandwiches in the au jus before each bite!

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin can be substituted, but adjust cooking time accordingly.

How do I make the au jus ahead of time?

Prepare the au jus as directed, then refrigerate. Reheat gently before serving.

Can I make this sandwich gluten-free?

Use gluten-free baguettes or bread. Check that all condiments are gluten-free.